March 2011
6 posts
Smokin'
It’s been three weeks of practice now, and we’re starting to get the hang of it. So far, we’ve smoked:
2 pork butts
3 racks of spare ribs
2 briskets
3 racks of baby back ribs
6 chickens
I think once we figured out how to hold the temperature in the pit, it’s been much easier. Getting good meat seems to be more of an art rather than science.
