I got the smoker fired up!

Blues Man

Blues Man

New member
I was going to be around all day today so I thought I would fire up the smoker. I have two 9 lb Boston butts for pulled pork on since early this morning. An Italian fattie and a breakfast fattie will go on a little later this morning. I also have a whole pork loin that I am going to smoke with a spicy Southwestern rub and finish with a fresh peach salsa.

I will post individual pics as the day goes by ...........
 
All sounds great, Blues!

What's the weather like in your area? I could smoke some pork butt today without using charcoal!

Lee
 
Blues Man said:
I was going to be around all day today so I thought I would fire up the smoker. I have two 9 lb Boston butts for pulled pork on since early this morning. An Italian fattie and a breakfast fattie will go on a little later this morning. I also have a whole pork loin that I am going to smoke with a spicy Southwestern rub and finish with a fresh peach salsa.

I will post individual pics as the day goes by ...........
Click to expand...

7:30 I read somewhere... :lol:

Do you add more smoke for the stuff thrown on later?
I did that once and my butt picked up a nasty residual smoke kind of flavor. The bark was bitter tasting.
 
Here is the final pic of the party plate ..............

100_0515.jpg


pulled pork and sliced pork loin with peach salsa
 
Very nice.
We aren't getting any of that corn around here this year. It's strictly yellow.. sweet, but solid yellow.
 
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