What have you smoked lately? Q-view...
At my 7 yo son's request I did pork rib racks for Xmas eve dinner. 3 hours on smoker with dry rub then 2 hours wrapped in foil with cider vinegar in oven at 240 then unwrapped 1 hour with homemade bourbon BBQ sauce and charred under boiler to finish. It was too cold or I was too wimpy to char outside on the grill. LOL. Fall off the bone delicious.
P&S seasoning in ironridge. Over by rubicon. I live close by but if you order online anything over 50$ is free shipping. Its all I will use for everything i make now days.
If you pay attention to all the stuff they sell at cabelas and alot of other places its all P&S seasoning that these big box stores repackage and put there name on it and jack up the price
@ Edge. Look back on the Masterbuilt smoker thread. Dodger posted a recipe of his dads brine recipe. I got a smoker this summer and have used that recipe on white bass, catfish and sheepshead so far. All have turned out good! On a side note, I've been making venison jerky for several years now with just a dehydrator. This year I started it in the smoker and finished it on the dehydrator. Outstanding !!
Mix 60/40 ground venison scrap/pork butt and P&S venison bacon cure.
I let cure in aluminum pan that holds about 6lbs overnight.
Then I pop it out of pan onto smoking rack and smoke till 147 degrees or so.
Let cool and then slice with meat slicer and vacuum seal
The one on the right I added some pepper around it before smoking
1c sugar. Shy cup salt. Gallon of water. Start with that and add. Onion and garlic powder. Bp and so on. First three ingredients alone is a basic starter. Could use that alone and have success rinse and Pat dry after taking out of brine