Got two pork butts/shoulders, two big yardbirds, and three racks of ribs in the smoker today. Wife's got a bunch of AA friends coming over. No pics, don't wanna let the heat out.
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Got two pork butts/shoulders, two big yardbirds, and three racks of ribs in the smoker today. Wife's got a bunch of AA friends coming over. No pics, don't wanna let the heat out.
Wha....that's just un-American!Quote:
Originally Posted by Great-Kazoo
Un- American. Is that another ethnicity i haven't heard of ?Quote:
Originally Posted by rondog
I've got an elk roast that I want to smoke for a friend's party. Any suggestions on how to keep it moist?
wrap in bacon. There's 3-4 web sites with venison recipes.. I end any roast with an hour + foil wrapped, using liquid. The go to is apple, however i've had great results with orange juice, lemonade or a basic beef broth. No more than 1/4 c. YMMVQuote:
Originally Posted by Rucker61
http://www.smokegrillbbq.com/smoked-...st-recipe.html
http://www.smokingmeatforums.com/t/6...oked-elk-roast
http://www.food.com/recipe/smoked-venison-roast-97741
Pork shoulder went on at 545 this morning. http://uploads.tapatalk-cdn.com/2016...ccdab61c08.jpg
No Thermometer?Quote:
Originally Posted by blacklabel
No thermometer. I'll run it at 275 for 5 hours, make sure it's 165ish and then foil for three hours before I pull it off.
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Gonna use the PBC to do up hot dogs and hamburgers today.....my girls went vegetarian awhile back :( so fairly light duty use on the smoker today....the burgers will be cheese stuffed though
It was 165 after 5 hours. Now it's wrapped and the first batch of poppers are on the smoker.