Fatback Joe
Babbling Farker
Nothing out of the ordinary here, but I took some pics, so may as well post. I had been wanting some for a while, my preference is to cook them on the Shirley, but didn't have the free time to tend to things, so the Stumps was called into action.
Thawed and ready for a trim.
Someone say rib trimmings??
Hit it with sea salt, black pepper, and Obie Cue Double Garlic and into the fridge over night.
Into the smoker at 250 with cherry wood for the smoke. Took a quick peek around the 4 hour point or so.
Gave them a probe and they felt about right, so pulled them off, wrapped and let them rest for about an hour.
Sliced.
That itch is now scratched for a bit. Cheeks are my favorite part of the cow with these being a fairly close second.
Thawed and ready for a trim.
Someone say rib trimmings??
Hit it with sea salt, black pepper, and Obie Cue Double Garlic and into the fridge over night.
Into the smoker at 250 with cherry wood for the smoke. Took a quick peek around the 4 hour point or so.
Gave them a probe and they felt about right, so pulled them off, wrapped and let them rest for about an hour.
Sliced.
That itch is now scratched for a bit. Cheeks are my favorite part of the cow with these being a fairly close second.
