Discussion in 'Pork' started by scarbelly, Aug 29, 2009.
Ready for the smoker
Ready for sammies
Finished with a combo of vinegar based sauces
Well that was short and sweet.
Looks like you opted for no foil? What did you rub it with, was it nice and tasty?
Looks good but needs bigger pics...
Congrats on the smoke and Q my friend. looks like the outside temps didn't bother your smoking. Pics are ok for me.
Looks good nice job
Looks good and it does have some nice bark. I guess you didn't foil did you ?
I made up a rub from several I had seen on SMF. Used Paprika, Chili Powder, Garlic and Onion powder, cumin, black and white pepper a small amount of brown sugar
Put it on at midnite at 235 and pulled at 165 around 11 AM then foliled and into the oven to 205 and rested in a cooler wrappen in towels for 3 hours
On the PIC size - I went to photo bucket and chose the large size then copied and pasted here and that is what I got - is there a better way
Thanks for the comments
Nice Job on the pork.
How did you like that rub? What would you change if anything?
The rub worked just fine - not sure I would change anything but am trying to remember the portions - like a dummy I did not write anything down - too busy doing 7 things at once. Had some coffee roasting at the same time and was running back and forth
I learned my lesson after I made a really good rub once and didn't write it down and could never quite get it right after that, though mine was the fault of vodka and doing about 5 things at once.
Now I write most all recipes down and just toss them or adjust them if not anything special, the good ones I keep-though I have 5-6 notepads and notebooks with random recipes throughout them...