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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Today's Smokin
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    Today's Smokin

    Paymaster
    Sat Jan 05, 2013 7:40 pm
    Food.com Groupie
    I fired the small smoker today and thought I'd share some pics.



















    Mama's Kitchen (Hope)
    Fri Jan 11, 2013 3:00 pm
    Food.com Groupie
    Just BEAUTIFUL!
    SarasotaCook
    Mon Jan 14, 2013 9:53 am
    Food.com Groupie
    That sausage bacon roll is just amazing. I saw that before; but how gorgeous.

    I think the rest is just as good as well. Beautiful chicken and pork. There is nothing like the flavor of smoked foods.

    Beautiful!
    Paymaster
    Mon Jan 14, 2013 2:39 pm
    Food.com Groupie
    Thank Y'all! icon_biggrin.gif
    Red Apple Guy
    Tue Jan 15, 2013 2:29 pm
    Forum Host
    What they said!!
    Rita~
    Fri Jan 18, 2013 1:28 pm
    Forum Host
    Love the smoke ring on that pork butt
    Amberngriffinco
    Mon Jan 21, 2013 6:34 pm
    Food.com Groupie
    Dude! Just rub it in huh? HA HA


    I just got a smoker in Boulder last night.. I see that's prob a pork sholder? it looks SO TENDER..

    What spices do you use and how due you figure out how long, how high? What should the internal temp be?

    And, what occurs that meat turns pink inside?

    Im planning on a pork roast in it this week. Thankx!
    Paymaster
    Mon Mar 11, 2013 9:38 pm
    Food.com Groupie
    Amberngriffinco wrote:
    Dude! Just rub it in huh? HA HA


    I just got a smoker in Boulder last night.. I see that's prob a pork sholder? it looks SO TENDER..

    What spices do you use and how due you figure out how long, how high? What should the internal temp be?

    And, what occurs that meat turns pink inside?

    Im planning on a pork roast in it this week. Thankx!


    Boston Butt( upper shoulder )
    I don't use any spice most of the time, I cook what's called a naked butt! Just wood smoke and apple juice- cider vinegar solution sprayed on once every 1.5 hours or so.
    The pink is called a smoke ring.
    I cook at 225-250* until the internal temp is at 205*.

    Thanks
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