Posted: 1/13/2010 3:00:57 PM EDT
I had some time this weekend, so we fired up the smoker, threw in some hickory, 3 bottles of Sam Adams Lager, and got the temps as close to 220 as possible. and threw a rack of pork ribs, pork butt, and salmon filet in there. The pork had a fair amount of Bryant's dry rub and cracked black pepper.   3 or so hours into it   So...after 5 hours, the meat looks like this.  This being my second time using the smoker, I thought it came out pretty good! Meat was juicy, but not fall off the bone juicy.   After checking on the pork for the last few hours, my boy was starving, so he wasn't too thrilled about having to set up the dinner pic  So here's the breakdown: Smoked pork butt Smoked ribs Baked beans (with about a half pound of bacon) Fresh baked bread Some shrimp cocktail Belvedere and tonic Colt/14.5" Noveske N3 light/Knights RASII/LMT SOPMOD Springfield 1911 Benchmade Infidel  How'd I do for a first timer? |
