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R
Newbie on here & to smoking
That makes sense. Left to my own devices, I wouldn't have posted pics until I felt confident or as it pertained to a specific question. I fully acknowledge being a newbie. -
R
Newbie on here & to smoking
From the grocery it was trimmed to where there was only a fat cap covering maybe 2/3 of the surface. What was still there was pretty thick but since it didn't cover it, I was a bit skittish of removing any more. But yes, I agree in seeing how it is doing. -
R
Newbie on here & to smoking
Prepped butts yesterday. Got smoker lit around 0410, meat on by 0440. Here's current status. Pan was a bit full of "gold" so I took some off to save for adding back. Temp low b/c just rotated pan so the door had been open. Never posted pics of my cooking before, but it was suggested so when on... -
R
Newbie on here & to smoking
Thank you. Interesting discovery, it depends on how my phone is turned whether that portion shows or not. Portrait orientation doesn't include it on any of the posts, but if I turn it sideways - there it is. Thanks for "pointing me in the right direction" (ha!) -
R
Newbie on here & to smoking
Maybe I'm not sure where to look, but I'm not seeing A signature with a recipe. Thank you for helping out a newbie! -
R
Newbie on here & to smoking
Just got our first smoker. First attempt to use was for Father's Day. Second use is to make pulled pork sliders from two relatively large Boston butts for an event Sat evening. I'd love some feedback on the following questions: 1) Dry or wet brine? 2) With me hosting the event & having other...
