What to do with a day off?? Lets smoke some meat! With Q-View

Discussion in 'Pork' started by bigdavejr, Apr 18, 2014.

  1. Its been a while since I fired up the smoker and today was just as good as any. I started off getting a small pork shoulder rubbed down with a quick through together rub. I also smoker some of my personal favorite polish sausages.


    Rubbed down and ready


    Mes 30 is loaded up running at about 240 with the AMNPS filled with apple wood pellets lit at both ends.


    About 2.5 hour later after reaching and internal temp of 160......look at the color on these guys


    A snack


    After 13 hours and a internal temp of 190 HOLY BARK BATMAN


    Pulled / Chopped Nice thing about a smaller piece of meat is you get more bark to distribute though the meat.

     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks great! Those sausages are beautiful.
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    hmmmm, sausage looks terrif. Kraut on mine, please......good job......Willie
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Pretty sausage! That color on your sausage is amazing. Just two hours of smoke? Excuse me 2.5 hours. Wow!
     
  5. Thanks guys!
     

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