Peter Gallagher
TVWBB Guru
Happy Smoke Days to all - We kicked off the long weekend with doing a SRF pork shoulder over night on Friday.
It weighed in at an impressive 21 pounds -
These are impressive cuts -It's really an entire front leg of a Kurobuta pig...
rubbed it up early Friday morning, then again before putting it on in the evening.....
on it went - I put it on around 10:30PM
Fast forward to Saturday morning around 8:00 and we have this:
It still need time- it actually took about 16 hours - I had the Signals set for 250, but it struggled a bit over night with the graph showing it was averaging about 220 - I stoked it up in the morning and got it up to 250. We were making dirty fries, so I roasted up some veggies:
and vola! we have this: - perhaps not the most appetizing shot, but this was a tasty plate for sure. The SRF pork is so good and such a treat - We really enjoy it so much - which is good, because we have a ton of it in the freezer now! Happy Smoke Day every one - And thanks Chris for throwing such a great party!
It weighed in at an impressive 21 pounds -
These are impressive cuts -It's really an entire front leg of a Kurobuta pig...
rubbed it up early Friday morning, then again before putting it on in the evening.....
on it went - I put it on around 10:30PM
Fast forward to Saturday morning around 8:00 and we have this:
It still need time- it actually took about 16 hours - I had the Signals set for 250, but it struggled a bit over night with the graph showing it was averaging about 220 - I stoked it up in the morning and got it up to 250. We were making dirty fries, so I roasted up some veggies:
and vola! we have this: - perhaps not the most appetizing shot, but this was a tasty plate for sure. The SRF pork is so good and such a treat - We really enjoy it so much - which is good, because we have a ton of it in the freezer now! Happy Smoke Day every one - And thanks Chris for throwing such a great party!