Smoked a pork loin for 5 hours yesterday, made pulled pork sammiches
Out of loin? How’d it turn out? In my experience, smoked loin is better for slicing than pulling.
I will be joining the club, I have been doing dry runs and spraying it down with peanut oil before and after smokes for 3 days now, going to smoke a butt and some wings tomorrow, pics to follow.
Smoker is a "Old Country Pecos". Nothing special but all welded construction and thicker then the store bought stuff.
I will be joining the club, I have been doing dry runs and spraying it down with peanut oil before and after smokes for 3 days now, going to smoke a butt and some wings tomorrow, pics to follow.
Smoker is a "Old Country Pecos". Nothing special but all welded construction and thicker then the store bought stuff.
That is a cool smoker, I have seen one in the background on barbecue university before but never knew what it was.
There are no decent offset smokers to be had in these parts so glad to have a decent one.
Aaron Franklin uses the same one, I didn't know that until after the fact but it sure makes mods and cooks a lot easier watching him work his magic on the same smoker.
Unfortunately Academy Sports is the only place I know to get them, they are huge in Texas and just started in FL/GA, they do ship but it is a item you really need to see in person as you want to inspect welds and make sure doors align as quality is so-so. I looked at 3 and took the best of the bunch.
There are no decent offset smokers to be had in these parts so glad to have a decent one.
Will be doing a cherry Dr. Pepper injected pork butts next weekend
There is an Academy Sports in Evansville, not sure if they carry that smoker though, haven't made it in the store yet.
What torch are you using to sear the meat after you sous vide?