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Another Spatched!
Brind and injected with creole butter, dialed in at 375 indirect with cherry and pecan for smoke, first pic at 1hr 20 minutes.1 · -
Re: Brine or not
I have a fresh 18 pound Butterball that says the same thing 4% and I will spatch and brine it, I also do a good rinse and re soak in fresh water for 30 minutes then pat dry and season and cook indir…1 · -
Re: SRF Pork Collars are on!
I believe you are right about making great slices, on the SRF web site one of the reviews for there pork collar shared that it made the BEST PULLED PORK thus I tried it, it was very good but the one…1 · -
Re: Going for Gold
That looks Awesome, I learned something on the 178 finished temp, a gold brisket is on my SRF list.1 · -
Re: SRF Pork Collars are on!
No pulled/shredded pictures but here is the final pics before pulling (190 & 193) it was great however the next one I do will be cut into Steaks. I am a Big SRF fan however at 10 times the price …1 ·
