Attachment 84949
Attachment 84950
Just a lil 14hr smoked pork butt...
Printable View
Attachment 84949
Attachment 84950
Just a lil 14hr smoked pork butt...
Looks yummy. No slaw?Quote:
Originally Posted by wyome
Didn't need it... went for a sweet heat flavor profile
7 hours in. 3 more to go. Pork shoulder on bottom and trying seasoned elk jerky on top. Needed to make room for another half cow coming in next month. https://uploads.tapatalk-cdn.com/202...972a806616.jpg
Sent from my iPhone using Tapatalk
End product....https://uploads.tapatalk-cdn.com/202...ad2a8689dd.jpg
Sent from my iPhone using Tapatalk
https://i.imgur.com/vmULVXz.jpg
Finished product:
https://i.imgur.com/hxfWGFq.jpg
Chicken and small pork roast for recipes Mrs bo has planned for this week. Spatchcocked chicken cooks much more even.
Larger pork roast for pulled pork.https://uploads.tapatalk-cdn.com/202...0f7f5220ea.jpghttps://uploads.tapatalk-cdn.com/202...41e3aa3753.jpg
Sent from my SM-G925V using Tapatalk
You got some details on those smoked wings? I'm in the market for a good smoked wing recipe.
I've posted a recipe in here before, but I'm mobile so I can't get to it at the moment. Smoked wings are the best.Quote:
Originally Posted by Jer
I use this method. https://www.vindulge.com/smoked-chicken-wings/
I like to use the dry rub, and the sauce at the end. I'm a big fan of just Franks (either standard or wings), a tea spoon of garlic, and an entire stick of butter in a metal bowl, heated on the stove on low. Get the sauce hot and toss away. By far my favorite wings.