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No disrespect this is bad advice all the way around.7 lb pork butt, trim the fat, rub a bunch of seasoning and let it sit over nite. Get temp up to 120, smoke with a few hickory chunks for 4 or 5 hrs, after 6 hrs stick a meat thermometer into it, kick that temp to 200 and grab a 6 pack while you wait 3+ hrs til she's done. Post pics, then shred and break out the Texas Pete and any other sauces and sides.
Apart from how you brine, the advice given by @ticket2ride04 will ensure you at least don't poison someone.No disrespect this is bad advice all the way around.
Don’t trim the fat. Don’t smoke at less than 235 degrees. Don’t get something smaller than 12 lbs. No Texas Pete. Don’t dry brine, wet brine for a couple days.
People who don't eat bacon are untrustworthy and are more likely to harm other people. They should be avoided.As the doctors say, first do no harm. Pork is unclean. If you can't abide kosher habits, at least cook the pork. We don't want trichinosis
Sounds like @coolwaterunc 's mission statement.People who don't eat bacon are untrustworthy and are more likely to harm other people. They should be avoided.
I meant 220, not 120, sorry for the brainfart typos. Cooking pork at 120 would take a week.No disrespect this is bad advice all the way around.
Don’t trim the fat. Don’t smoke at less than 235 degrees. Don’t get something smaller than 12 lbs. No Texas Pete. Don’t dry brine, wet brine for a couple days.
we all eat pizza and seafood...kids eat chicken, burgers, steak.
i have the large and have never used one...what eggcessories do i start with aside from the pizza stone?...the basics, basically.