Flatlander
Well-Known Member
Smoking pork butt and ribs, hit the smoker at 6:30 this morning. Using my double secret rub.:-D
Smoking pork butt and ribs, hit the smoker at 6:30 this morning. Using my double secret rub.:-D
Mmmmm Smells Good! I can taste it from here. LOLSmoking pork butt and ribs, hit the smoker at 6:30 this morning. Using my double secret rub.:-D
Smoking pork butt and ribs, hit the smoker at 6:30 this morning. Using my double secret rub.:-D
Slept in this morning did ya?!? I was up at 4:00 and this is what I had on the smoker at 5:00! Pork shoulder and brisket.
Oklahoma Joe's smoker (the original one from the 90's), chunk charcoal and mesquite chips. 250 degrees all day long, sprayed periodically with apple juice to keep it from drying out and puts a nice crust on the outside.
Have about 20 people coming over this afternoon. Enjoy your day everyone!!
Slept in this morning did ya?!? I was up at 4:00 and this is what I had on the smoker at 5:00! Pork shoulder and brisket.
Oklahoma Joe's smoker (the original one from the 90's), chunk charcoal and mesquite chips. 250 degrees all day long, sprayed periodically with apple juice to keep it from drying out and puts a nice crust on the outside.
Have about 20 people coming over this afternoon. Enjoy your day everyone!!
We smoke 1000-1200 lbs. of pork butts here a week! all night.www.rivertownebbq.com Thanks Kevin.
I use a water pan also. You can see it in the picture under the thin end of the brisket. Brisket is a little tricky, but boy is it worth it. I agree wrap in foil and let it set before cutting.
I also use a remote dual thermometer that allows me to monitor the cook box temperature and also the meat temperature from anywhere in the house. Saves me from having to hover around monitoring temps all day. Got it for like $30 at the hardware store.
memike learning to Joe =D> Good info here, don't stop know :drinkers:
Not bragging or anything but there is nothing better than waking up to a big boobied redhead in "hooker boots" with a plate of bacon! :-D \\/:downtown::downtown::downtown::love7:
I am keeping my slow cooked ribs moist with orange juice 20 percent and water 75 percent Tequila 5 percent.I tried something different this year, did the rotisserie on my butt. Slow Low. I am a usually a diehard charcoal man. Time to pull.