Mmmmmmmmm....breakfast!

ShoddyHog · August 23, 2009

But, I sure do love it! I just pulled these off the smoker. Nine pounders...smoked in 12 hours @ about 240.

Time to make a couple over-easy eggs, toast, and break off a big hunk of pork!!! Mmmmmmmmmmmm...

rvsahs · August 23, 2009

Your 4-legged friend seems to be drooling... and for good reason!

ShoddyHog · August 23, 2009

Your 4-legged friend seems to be drooling... and for good reason!

She was trying to look as pretty as possible, wasn't she? Funny...she seems to forget common comands, but hold a piece of pork butt in your hand, and she suddenly remembers "sit", "down", "stay", and "wait"!

She only gets a little of the non-rubbed part. She loves it!

txab · August 23, 2009

Your assistant chef there wants to do a taste test.

Zembonez · August 23, 2009

That looks pretty darn good!

ShoddyHog · August 23, 2009

It was too good...I need a nap!

Stitches040 · August 23, 2009

Looks Great ...

What kind of smoker do you have?? What kind of rub did you use??

I have the Bradley Smoker and love it. Yeah I know it is a small, electric smoker, but it does do some great work!!!!

ShoddyHog · August 24, 2009

Looks Great ...

What kind of smoker do you have?? What kind of rub did you use??

I have the Bradley Smoker and love it. Yeah I know it is a small, electric smoker, but it does do some great work!!!!

I prefer wood or charcoal because I cook KCBS sanctioned BBQ contests, but there's nothing wrong with a Bradley.

I'm using a Weber Smokey Mountain...also known as the WSM.

The charcoal / wood load is in the bottom, and separated by a water pan. (I don't use water in it..just use it as baffle), then the meat is on two racks. In this cook, I'm only using the top rack.

I'm smoking it with apple wood, but the charcoal smokes it as well. I use Stubb's, Steak House, or Roal Oak.

This is THE BEST wood/charcoal smoker for a small family that doesn't throw huge parties. It is efficient, easy to control the temp, and nearly mainenance free.

Gerry