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What's going on the smoker/grill today?
- Thread starter 81433AD
- Start date
Team MasterQue is at it again.
80 lbs. of Waings
60 lbs. of pork Tenderloin
2 pork bellies (burnt enda)
It's on like Donkey Kong!!!
80 lbs. of Waings
60 lbs. of pork Tenderloin
2 pork bellies (burnt enda)
It's on like Donkey Kong!!!
Saturday:
4 of 2/3* Boston butts mid-smoke.
Also added a bar of cream cheese with spice rub. This is something I now do every time I smoke anything other chicken or cuts that only need an hour or two like loins and tenderloin.
*2/3 because the neck part/coppa/money muscle was cut off and is now curing to turn into this.
4 of 2/3* Boston butts mid-smoke.
Also added a bar of cream cheese with spice rub. This is something I now do every time I smoke anything other chicken or cuts that only need an hour or two like loins and tenderloin.
*2/3 because the neck part/coppa/money muscle was cut off and is now curing to turn into this.
Brisket going down on the Pit Boss!!!!!!
Something different. Trying a Top Round/London Broil and treating it like a brisket. We'll see how it goes. Corn on the cobb in the foil in the back.
Whatcha got on em?
