I've decided to start my own cooking thread
..................more to come
..................more to come
t0mato's trials
- Thread starter t0mato
- Start date
#DRULE 
smokin' inna' thunderstorm
smokin' inna' thunderstorm
BwahahahahahaGrass Snake said:
can't tell ya how many times i've heard that
Lookin' good!
Yup!
Leave a little vent in upper central foil ...
Helps maintain bark ...
Leave a little vent in upper central foil ...
Helps maintain bark ...
Or not, is okay too ...
I like a little tiny vent myself ...
I like a little tiny vent myself ...
This is phucking to die for. I'll be eating this for lunch next week Fo sho.
The bark is crunchy and crispy and the meat isn't dry.
Rub:
Brown sugar
Salt
Chile powder
Cayenne powder
D3 goat flakes
Garlic powder
Onion powder
Cinnamon
Smoked anywhere from 225-260 with hickory and cherry for about 12 hours until the internal temp read 195ish.
I'll definitely be doing this again soon. This was less frustrating than the 10 pound pork shoulder from a while back.
The bark is crunchy and crispy and the meat isn't dry.
Rub:
Brown sugar
Salt
Chile powder
Cayenne powder
D3 goat flakes
Garlic powder
Onion powder
Cinnamon
Smoked anywhere from 225-260 with hickory and cherry for about 12 hours until the internal temp read 195ish.
I'll definitely be doing this again soon. This was less frustrating than the 10 pound pork shoulder from a while back.
Attachments
Nom Nom Nom
makin my midnight munchies unbearable here
Looks great
makin my midnight munchies unbearable here
Looks great