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Discussion in 'Food, Pairing & Craft Foods' started by Boatboy24, Jan 5, 2020.
Out of the cure and into the fridge to dry for a few hours before hitting the smoke this afternoon.
Didn't know you had a smokehouse in the backyard!
My smokehouse is a tad smaller than that one.
Looks suspiciously like a Weber grill to me!
Eagle eye there, Mike! LOL!
Just got it off the smoke and sliced off a couple small bites for me and the kids. Just heavenly! Will chill it down and slice it up in the coming days.
Time and temp?
It's done when it's done. This one started at 6lbs. I filled the baskets with unlit and smoke wood and put 3-4 lit coals in each basket. Grill temps started around 150 and went as high as 250 (windy here today). All in all, it was about 90 minutes and I wait until internal temps are near 140.
Separate names with a comma.