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Re: What's in your smoker?
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Re: What's in your smoker?
Just finished cleaning up from dinner. The porchetta turned out awesome. Definitely going with the smoker for the first cook was a good call. The smokiness played well with the fattiness of the pork. It's so rich though, you can't eat a lot of it. I just paired it with a tossed salad which was more than enough. Here's some food **** for you to drool over.
Out of the smoker. 4 hours total around 250F to get to a IT of 165F. http://www.cigarasylum.com/vb/pictur...pictureid=6536 Out of the 500F oven to crisp the skin. Next time I"ll remove the butcher twine so that area of skin can crisp up. http://www.cigarasylum.com/vb/pictur...pictureid=6537 Sliced and ready to eat. Thank god for the electric carving knife. No way a regular knife could get through that. http://www.cigarasylum.com/vb/pictur...pictureid=6538 |
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Re: What's in your smoker?
Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke.
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That pork belly looks fabulous!!!
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Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly.
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Re: What's in your smoker?
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First smoke of the year for me was just a batch of wings for the wife and I. smoked about 3hrs over hickory. Simple bbq style rub with some lemon pepper mixed in. Quick easy and tasty. |
Re: What's in your smoker?
Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years
http://i271.photobucket.com/albums/j...m/33c98b1b.jpg http://i271.photobucket.com/albums/j...m/46b53f2d.jpg http://i271.photobucket.com/albums/j...m/8bd6db71.jpg Notice our Christmas lights we put on our camo netting |
Re: What's in your smoker?
Dude, right on Shawn!!!
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Sweet pics there Shawn. :tu
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Thanks guys, I ended up making the smoker and using that day...
Now the guys want me to make a Texas Brisket for them... OK, if I must |
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Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?
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The pigs were really small so they fit ok, i made the smoker pretty big. I injected apple juice into the hams and shoulders. smoked for about 12 hrs at 210. I find brisket to be much easier that whole pig. just got to watch that temp. |
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TTT....damn mouse post was pi55ing me off.
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Come on now it aint that hard. Just takes a little time and lots of charcoal, hardest part is keeping your temp just right.
I am doing 2 briskets this weekend, pictures to come |
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Just threw 2 large texas style brisket on the smoker....Pictures to come
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