This is the recipe that I'm going with.
The Smoker King » How To Smoke A Pork Shoulder
This is the recipe that I'm going with.
Once you get it figured out, I will have to give you some smaller portions of pork to smokeThis is the recipe that I'm going with.
The Smoker King » How To Smoke A Pork Shoulder
Once you get it figured out, I will have to give you some smaller portions of pork to smoke
Is that a euphemism?
Drop into this thread if you haven'tThis is the recipe that I'm going with.
The Smoker King » How To Smoke A Pork Shoulder
Only going to use tinfoil for the last hour of cooking. I like the honey idea. I may just try that out, thanks.Lone if you are going to wrap that in tinfoil, you have to realize the tinfoil is going to make it cook faster, and possible try out more, I suggest you put some butter and honey in that dry rub.
I'll let you know how it turns out. I hope to do this Friday or Saturday.Once you get it figured out, I will have to give you some smaller portions of pork to smoke
Thanks for the link.Drop into this thread if you haven't
https://www.indianagunowners.com/forums/break-room/344046-gratuitous-grill-thread-2014-a.html
Only going to use tinfoil for the last hour of cooking. I like the honey idea. I may just try that out, thanks.
I'll let you know how it turns out. I hope to do this Friday or Saturday.
Thanks for the link.
Why use the Texas crutch? I mean if you are going to smoke it do it the honest way. LOLLone if you are going to wrap that in tinfoil, you have to realize the tinfoil is going to make it cook faster, and possible try out more, I suggest you put some butter and honey in that dry rub.
Don't need no crutch to Caramelize the sugars....cause it taste's better with honey carmalized on the bark of the meat
Yep...about 20 pounds worth....what is that? pork?
Yep...about 20 pounds worth....