Smoked Pork Chops with a Sweet Chili GlazeThis is a foolproof recipe for the best smoked pork chops you will ever eat. The Sweet Chili glaze really makes these chops amazing. Easy Smoked Frozen MeatballsGet yourself a bag of frozen meatballs, fire up your smoker and get ready for a barbecu...
Rubbed a 5-3/4 pound butt with a coat of yellow mustard and Bad Byron's Butt Rub and let set in fridge approximately 36 hours. Before putting in smoker I injected with a Chris Lilly recipe I found on this sight, put in my 008 at 5:45 am Sunday morning at 225 with about 4 ...
I have done a few briskets and have created a rub that I really enjoy. My problem is reconciling the time and internal temperatures list on your site. With an indirect heat (smoker box) on the side of my charcoal grill, I maintain the temp at 225. The price thermometer in the bri...
Smoker Temp: 225°F (107°C) Meat Finish Temp: 185°F (85°C) Recommended Wood: Pecan What You’ll Need Pork steaks (1 per person)* Kosher salt (Morton) Jeff's Original Rub Jeff's Barbecue Sauce *If your butcher is not familiar with these, ask them to slice a pork butt (Boston...
Rub pork shoulder all over with mustard, ensuring entire shoulder is evenly coated. Sprinkle evenly with brown sugar mixture, gently pressing mixture into pork to adhere. Let stand at room temperature while preparing smoker, about 30 minutes. ...
Looking for more smoker appetizers BBQ Pulled Pork Crostini How to make BBQ crostini The pulled pork If you are like me, you probably have someleftover pulled porklying around. If not, you’ll need to start by smoking up some pulled pork by following ourpulled pork recipe. ...
1.Just wrapping:Once the pork butt reaches an internal temperature of 160°F, take it off the smoker and wrap it in two layers of heavy-duty aluminum foil. The sheets should be four times as long as the pork butt’s widest side. The second layer is just a backup. Ensure the foil ...
I got this off Food TV from a show called Street Eats back in 1999. All rights go to a Peter Bastuli. I add 1/4 cup brown sugar to the rub in addition to the white sugar and usually use a bigger Butt. You can also play with the Cayenne to taste. This rub recipe is enough fo...
Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak. With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker...
1. Start by seasoning it with a rub made of salt, pepper, and your preferred spices. This will help enhance its flavor and give it an incredible crust when cooked. 2. Next, place the pork butt in your smoker set at 225 degrees Fahrenheit and cook until it reaches an internal temperatur...