Like the title says. Another hour or so and it'll be done.
Like the title says. Another hour or so and it'll be done.
Google maps > Directions > Jasper GA > Mount Pleasant SC.
Come on down...
Might have to bring the smoker to the next lemons race...Smoke something for Friday and let Jman cook for Saturday.
Smoking, a realm that I have not yet explored...
What's your setup? What temp. do you smoke at?
I'm still in the practice stage. This will be the third piece of meat I have smoked with this smoker. The smoker is a Masterbuilt electric I got from Bass Pro Shops. I smoked this one at 225 to a internal temp of 175 for bbq. I did a chicken at the same time for lunch and it turned out great. I haven't figured out the bbq yet. This batch turned out pretty good, but not perfect. I'm still working on it.
A couple of friends and I do a hog once or twice a year and we have never had a problem with them. Smoking smaller pieces of meat I think you need to do them to a higher internal temp. They keep coming out a little tougher than I like them. The next one I will smoke at 200 to an internal temp of 180. I'm getting closer, just need to find the right combination.
What cut is that? It almost looks like a country ham, but the shank doesn't look the right shape. Butt roast?
I swear that looks like something I saw fall out of a freezer on one of crime shows and it started a big brouhaha that lasted almost exactly an hour.
MitchellC wrote: What cut is that? It almost looks like a country ham, but the shank doesn't look the right shape. Butt roast?
The package called it a Picnic Ham. I think it is the cut below the boston butt. They were on sale.
Smoking is an art that I've been working on mastering since the last smoking thread here. I've done a wild turkey that turned out okay, it was my first. Been doing a lot of chicken legs and leg quarters. Cheap meat, my wife loves them.
I'm wanting to build a vertical smoker, and I'm trying to talk my wife into letting me buy a welder so I can build one. 2 birds, one stone.
Pork smokes well, in my experience. That particular picnic looks awesome. My mouth is watering as I think about it.
The best thing about a smoker is you can make a cheap piece of meat taste like a million bucks.
Whole hog was mentioned above. Any chance that was wild hog? I've always wondered how they taste.
Wild hogs aren't too bad if done right. We have a local crazy guy that goes out and catches them live. He then throws them in a pen and feeds them corn for two weeks to "clean them out". It gets rid of the gamy taste and fattens them up a bit. After that, they taste just like a store bought one.
We just went up and put some meat in the freezer , the weather has turned here in florida and the dogs are fired up wanting to run hogs . There is nothing as exciting as catching hog with a pit bull . The scene from rambo 1 where he jumps and spears the wild hog is basically the scene , except i look like Nacho Libre . Splitting whole http://i48.photobucket.com/albums/f246/racetearoffs/porkloin.jpg porkloins and stuffing with >> spinach , cheese , pineapple , ham , bacon , sausage ect is great for the grill or smoker . http://www.youtube.com/watch?v=IxnoZIsMEa4
Mmmmm looks tasty!
Reminds me of a differential but tastier!
now I want to smoke some of the last King Salmon of the season.
But that looks amazing
Toyman01 wrote: The package called it a Picnic Ham. I think it is the cut below the boston butt. They were on sale.
Yeah--the picnic and the Boston butt are the two best cuts for pulled pork.
I loves me some pork shoulder. 
Friend of mine built a smoker out of two clay pots and an electric hot plate of some kind. It makes fantastic chicken and cost him nothing to make.
http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/
^^^I have seen those before. From what I have seen they work pretty good.
Damn. I really want to try my hand at brisket soon. Just can't seem to find a whole day to devote to smokin'!
Take it to the shop with you. That is the only reason I bought an electric smoker. I didn't want to have to devote all my time to babysitting it. I set it up outside my shop and hook up a remote thermometer like this. http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=120846&RN=210
Set the temp and other than checking it every once and a while leave it alone.
Toyman01 wrote: Come on down... Might have to bring the smoker to the next lemons race...Smoke something for Friday and let Jman cook for Saturday.
Um... I think I'll let you cook. 
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