quote:
Originally posted by BigMikeinNJ:
Congrats RZ
I was at Sam's and got a couple 7 pounders. One into the freezer and the other I got a rub on already (no salt in my rub) and it's going in tonight about 10pm, will apple/maple wood smoke her at 225. Looking for 195 and a probe to go sliding thru like nothing all over... Can't say how LONG that will take - it's done when it's done... Gonna throw a hunk of hickory in the smoker in the morning and smoke about 4 lbs of baked beans - I use leftover brisket, or burnt ends or pulled pork all diced up to jazz up the beans (plus the usual onion, fried bacon and brown sugar, ect.)...
Good luck
That sounds GOOD! We lost our Sams's club a couple years ago, Walmart shut down all the Canadian stores.
It's stalled at 157 and I'm about 4.5hrs into the smoke.
I think I need to go to "stick burners anonymous". I keep thinking smoke should be billowing out. I keep telling myself there is enough wood, the smoke flavour will be there! DON'T OPEN THE DOOR! MUST NOT OPEN THE DOOR! If your're lookin' it ain't cookin!
I also ran out to my local restaurant supply wholesale joint and looky looky what I happen to find!
I guess that one will be for another thread.
![Big Grin](/static/images/graemlins/icon_biggrin.gif)