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This is not your pork! · 01-30-2013, 10:21 AM

There is a special for "Beinfleisch" coming up tomorrow at an unbeatable price of about $2.42/lb

So that's what I'll be cooking this weekend, but I still would like to have some suggestions on how to smoke it.

I guess it will be lemon peppered, but to which IT should I take it and should I foil or not?

And how to serve it (since it comes with rib bones)? Some pictures of the ready product an a plate would be nice.

01-30-2013, 10:21 AM	#23
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	There is a special for "Beinfleisch" coming up tomorrow at an unbeatable price of about $2.42/lb So that's what I'll be cooking this weekend, but I still would like to have some suggestions on how to smoke it. I guess it will be lemon peppered, but to which IT should I take it and should I foil or not? And how to serve it (since it comes with rib bones)? Some pictures of the ready product an a plate would be nice. __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Grandpa Kwock's Char Siu Boneless Pork Belly & Worstjes