I don’t quite have the snack sticks mastered, but they are edible. They tend to get over cooked on the bottom and much of the fat runs out so they are dry. Gonna have to get my homemade smoker built someday, in my mind it’s gonna work much better. But the summer sausage that I made last night I think I really nailed it for the first time. Only had five so I laid them on the racks instead of hanging. I’ve had the same problem with the ends close to the heat getting over done. Sorry no pictures of last nights smoke because it was-5*F when I finished up and wasn’t thinking about pictures
I have been neglecting my Joe lately for various reasons so I brushed off the snow and tried something new yesterday. Ive done pork belly burnt ends a bunch but never tried pork belly on a stick. Smoked for 3.5 hrs over lump and hickory with a dry rub on it then brushed with a bbq sauce. It was a test run for get togethers. My family said they were great and not to fatty. It was -25c/14f during my cook. It was like Joe didnt even notice the temps.
i took a pork belly outta the freezer last nite and gonna skewer them also but gonna do an asian flavor
Trimmed up a 13lb rib roast for tomorrow's dinner. It's salted and dry brining in the fridge till i get home from work tomorrow morning. I made up a garlic and herb paste to coat it with then it'll hit the smoker for about 4hrs. It's not the best looking cut but I managed to get one of the better looking roasts they had.
Stay tuned Got it seasoned and rubbed with a garlic/herb mix and tied up. Hitting the smoker around 10-10:30
Well i didn't get the crust I was hoping for but dang did it taste good! Pulled it off the smoker at 125⁰ IT and let it rest in a cooler for an hour before slicing. Merry Christmas everyone!
Had to cancel the Christmas Eve gtg as my son is sick, but the wings still needed cooking! Smoked then crisped in oven with 3 sauces.
