![]() I was not disappointed at all with the results, though even at 190. ![]() I wanted to try that, but it got to be 3 AM, and I just didn't have another 3 hours to let it hit 203 or 205. I've seen a lot of videos and posts where people mention getting the internal temp over 200 to get the fat to really melt down more into the meat. I wasn't surprised by this, I've found that pretty much everything but poultry needs to be cooked at 250 in this smoker. For a 10 pound porkbutt, it took me 13 hours at 250 to get it to an internal temp of 190. It takes a bit longer to cook through with the bone, but it typically comes with the fatcap in tact, so it produces a juicier final product. Instead of a pork shoulder, I used a bone-in pork butt (the higher up portion of the shoulder). AN AWESOME RECIPE! Read it, tweak it to suit yer neĪ couple tweaks I would recommend to the recipe. Apricot wood, not something I will use again, the pork is excellent, but there is a bitterness with the rind that I do not get with pecan or applewood, there is, past the rind, that fruit wood sweetness.but, will go with applewood next time. Internal temp was 197F.Let it sit for 1 hour without unwrapping. I held the temp in my smoker at 225 F for 9.5 hours, internal temp was at 185.wrapped in foil, put in a 215 F oven for 1.5 more hours, wrapped in foil. Nice to be confident ain't it? End result. As I know how to smoke pork, as well as judging by the sauce, the pork will be awesome! It is why I am going a head and posting a review. Reduced down by half, added a tbs of corn starch in water to thicken for the bbq sauce. BBQ Sauce Took the remainder of the rub, along with the remaining brine, added 1/4 cup molasses, 12 oz of tomato sauce, 12 oz of diced tomatoes, a few dashes of Worcestershire sauce, and 1/4 cup of tomato sauce (ketchup). Took half of the remaining brine, added some apple vinegar, filled the water pan with it. I brined the 8 lb pork shoulder for 36 hours, pulled it, patted it dry and generously applied the rub. I upped the temp to 230 F, I added two tbs of ground ginger and 1 tbs dry mustard to the rub. I am awaiting the smoking to finish.4.5 hours in. Trying to use apricot wood in the smoker, as I got a lot of trimmings from an old apricot tree. ![]() Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |