View Single Post
Unread 07-18-2011, 09:12 PM   #34
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

It smoked for about 3 hours and reached an internal temp of about 150F. I removed it from the smoker and took it in the house and sat it on the kitchen counter to cool for a few minutes. I then went outside to close down the smoker. When I came back in the house the kitchen was full of an aroma that I haven't smelled for about 20 years. It was like going back in time when my Dad used to smoke pork in his smoke house.

This is very similar to what my Dad's bacon looked like. It was a golden brown on the outside and smelled of pepper and hickory smoke.

I will let it rest in the fridge tonight and I won't cook any of it until tomorrow.

__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from: --->