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Nice bark and smoke ring...
At what temp did you run it?
At what temp did you run it?
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200 deg for 10 hours then 275 deg until inside temp was 201 deg. I used meat church Holy Voodoo rub. This was with NO wrap.. The bark was deliciousNice bark and smoke ring...
At what temp did you run it?
I’ve tried several ways over the years. Never with a wrap though. I coat them with yellow mustard then season. Like to let them rest for at least thirty minutes. I have found that if I just run the smoker at 250°F and leave it alone until it hits about 202°F it’s just about as good as any I have had…short of a true wood fired coal pit. In my mind there’s no better than true pit BBQ.200 deg for 10 hours then 275 deg until inside temp was 201 deg. I used meat church Holy Voodoo rub. This was with NO wrap.. The bark was deliciousTotal time 13 hours 44 min.
And I used first time a MEATER 2 plus temp probe.
Okra fried in bread crumbs ?? Panko ?? Condiments on that sandwich ??Alabama tomatoes and okra picked this morning…
I like pickled okra.Alabama tomatoes and okra picked this morning…
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R.I.P. Dik Browne. Since you're in the area, Bob, I wonder if you ever saw his car parked on Boston Post Road in front of the Olde Post Tavern in Fairfield, where he was a regular for lunch. You couldn't miss it - a blue 1980's Lotus Esprit with the license plate HAGAR.I knew I liked Hagar The Horrible for some reason
What did you use for rub ? Looks really tasty. Nice bark. How long did you cook it?Progression…slid those bones out with my fingers.
Turmeric rice…black beans…guac…
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Did you smoke the bacon ?