- Nov 1, 2023
- 15
- 45
Long smoke starting tomorrow.
MES30 with mailbox mod.
8lbs pork shoulder, salt, mustard, and light rub + plastic wrap the night before. A rack of st. louis cut ribs dry brined over night, rubbed in the morning. Idk about y'all but i cant seem to fit a whole rack of ribs in the smoker so i usually half to cut in in half.
No rush on the pork shoulder since its for a get together Saturday, that what the ribs are for, just hoping it'll be done sometime before midnight lol. Saw a great post about smoking the shoulder a few days ahead and prepping sliders in a foil tray to go in the over 30 mins before food, seems like a great idea so ill be trying that out. Pics in the morning of the smoke going.
First time running the pellet maze other than an initial burn to season it, hoping it keep lit pretty well. Wish me luck!
MES30 with mailbox mod.
8lbs pork shoulder, salt, mustard, and light rub + plastic wrap the night before. A rack of st. louis cut ribs dry brined over night, rubbed in the morning. Idk about y'all but i cant seem to fit a whole rack of ribs in the smoker so i usually half to cut in in half.
No rush on the pork shoulder since its for a get together Saturday, that what the ribs are for, just hoping it'll be done sometime before midnight lol. Saw a great post about smoking the shoulder a few days ahead and prepping sliders in a foil tray to go in the over 30 mins before food, seems like a great idea so ill be trying that out. Pics in the morning of the smoke going.
First time running the pellet maze other than an initial burn to season it, hoping it keep lit pretty well. Wish me luck!