That looks great !! I wanted to smoke something but just didn't have enough as I spent the day in the woods.
Having left over hot pork open face sandwiches tonight, and a pork sandwich for lunch tomorrow and probley pork on another sandwich on Tuesday……….
You know how to do it right! Slow steady heat. Meat doesn't dry out, and the flavor is intense. ( every finger lick'en bite)
Dang Dave, good thing I saw this today and not Saturday when you posted! Exit 0 is not too far to drive for great food.
Sometimes the very best flavor comes exclusively from smoke, IMO. Cherry has a nice, sharp, tart flavor, very well suited for pork. I did some burgers over cherry a couple weeks ago and MAN were they ever fantastic.......
Can you tell any difference from the smaller ones in the smoke or moisture? I've always done the big ones. But I like the 6 hr cook time vs the 16 hr sometimes.
For the wife and I, the small ones are great and I have lunches for us. The smaller ones are less marbley I think, but just as tender!! I did a 8 pounder this past summer exactly the same way, took right at 8hrs @ 200* The trick is not opening it up till you have to put wood in. I only open it when the temp his 175 or below.
I gave away 4 grocery bags (paper) full of clean, black cherry splitter trash this week. I hope to reap the rewards of that next summer.......
I agree completely...once temp is reached and steady, do not open that lid..Its like religion-you have to have faith
