Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
1st attempt at ribs today. Beyond excited!
Hmmm, not sure on the 3-2-1 method you used, but it hasnt failed me yet. 3 hours smoke, 2 hours sealed in foil with 1/4 cup dr pepper/apple juice/whatever you want, 1 hour packets opened and sauced. Always fall off the bone tender and juicy. Yours do look good though, nice smoke ring :-D -
Pork in the Electric Smoke Hallow.
PICS PICS PICS PICS PICS LOL We need pictures! :-D -
1st attempt at ribs today. Beyond excited!
We like pictures of just into the smoker too, raw meat doesnt offend us, if it did, we wouldnt be here. :-D -
9.4lb Pork Shoulder
I ended up cheating a bit cause we were hungry, I dropped it in a disposable pan and tented it with foil and some Dr Pepper, temp rose quickly... As with all my smoking attempts, the bone came out clean... And of course pulled and left in it's juices to make sammiches... -
Pulled.jpg
- empacee
- Media item
- Comments: 0
- Album: 9.4lb Pork Shoulder
-
Bone Out.jpg
- empacee
- Media item
- Comments: 0
- Album: 9.4lb Pork Shoulder
-
9.4lb Pork Shoulder
I woke up late, damn whiskey n cokes. Got it in and smoke was rolling at 8:30. I stacked extra wood in the tray so I could let it roll for longer, didnt open it for 4.5 hours, temp is steady at 250... I opened it up a couple minutes ago to add water to the pan and add check temp. Sitting at... -
115 PM Add Water.jpg
- empacee
- Media item
- Comments: 0
- Album: 9.4lb Pork Shoulder
-
830 AM Start.jpg
- empacee
- Media item
- Comments: 0
- Album: 9.4lb Pork Shoulder
-
9.4lb Pork Shoulder
I turned the butt on it's side tonight and stuck a knife in as deep as it would go in 4 places, each slit got 4 garlic cloves, should be good, I love garlic. I also added some more rub and put it back in the fridge, will be starting the smoke in 7 hours (7am-ish), figuring it is going to take... -
9.4lb Pork Shoulder
Thanks guys, I have rub left still, maybe give it another rub tomorrow evening just because I can. LOL -
9.4lb Pork Shoulder
- empacee
- Album
- Comments: 0
-
9.4lb Pork Shoulder
Sorry I have been absent for awhile guys, been busy with other stuff and havent smoked anything since early January when I did my deer sausage. I am getting the itch again so I picked up a 9.4lb shoulder from the local market, rinsed it good and then trimmed the fat cap off. Rubbed it with some... -
Rubbed 3-19.jpg
- empacee
- Media item
- Comments: 0
- Album: 9.4lb Pork Shoulder
-
Deer Summer Sausage with pics
Douglah peppers are damn hot, way more than Habaneros could ever think of being. I added 2 tbsp of dusted Douglah that I had dehydrated, I would guestimate it was 5-6 peppers worth. The mixing went pretty good with my buddy's Cabela hand mixer, but every now and then you will hit a hot nugget... -
Deer Summer Sausage with pics
Took FOREVER to hit 160 internal temp! Directions said to hold smoker at 180 until temp was reached but I ran at 200, glad I did or they would probably still be in there. LOL They are done though, very nice flavor and the Douglah ones arent as hot as I expected, will need to throw in some more... -
Summer Sausage 3.jpg
- empacee
- Media item
- Comments: 0
- Album: Deer Summer Sausage with pics
-
Deer Summer Sausage with pics
Well I had to drill 6 tiny holes in the top of the smoker to pass string through for hanging, but it should not effect the smoker a bit. I got them hung and they are on real low heat for the 1 hour dry time. -
Summer Sausage 2.jpg
- empacee
- Media item
- Comments: 0
- Album: Deer Summer Sausage with pics
