Just got back from visiting friends in TN. I went a little crazy when I stopped in an academy sports and saw their rub/sauce selection . Also picked up some stuff to kill the time while the smoker is goin .
100lbs of butts on the GMG over night. almost finished and will try and remember to pose a couple more pics then.
g60gti that's a feast for a work lunch! and yea meat church rubs are awesome. They're my go to for most cooks but I always like trying something new. I use voodoo in almost everything and gospel on pork is my go to. I was excited to see the heath riles and whiskey bent in the store. Been looking their rubs online for a while. I tested the cajun creole garlic butter today and it's SKEETER McCLUSKEY the ribs look perfect!
Ending up finishing the last couple shoulders after 21 hours in the smoker But it was super tender and delicious. all chilled, bagged, and frozen now as it’s for school concessions stand
You guys take this to a new level. Anyways….got pike on the coals/apple wood now. After the brine I spread on some brown sugar and let it rest overnight. Some left round, some that are filleted got the brown sugar treatment. Will do a stir of the coals and addition of some more apple wood in 2.5 hours, then let it go another 2 hours or so. Not too precise about this operation, but it always turns out good.
Smokers ready for the ride I hope to Michigan… A few straps.. Hopefully this makes me less nervous than just strapping to the trailer…
Just got done and it is really good. Might pressure can up a few pints. Will eat, share, wrap and freeze a few too.
