Loaded up the pit tonight. Plan to make pulled pork, smoked salmon, and my first fatty!
Prepped the pit with oak lump and mesquite wood. Will use apple juice in the water pan.
Inserted two bulbs of garlic into 35 lbs of pork shoulder. Also rubbed them with paprika, salt, black & white pepper, brown sugar, caraway seed, and dry mustard.
After discovering fatties on this forum,
I'm very excited to try creating one! I selected low salt bacon and sage Jimmy Dean. After preparing the bacon weave, I rolled in diced apple, garlic, rubbed sage, and mozzarella cheese inside the sausage.
I cut up bacon to blanket the salmon and keep it basted. Plan to have smoked salmon and bagels for breakfast.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.
IMBAS Certified MOINK Baller