/me googles sous vide
Not happy...maybe it's my fault.
Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza.
4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).
Anyway, I'm having pulled pork for dinner tonight. Woot!
This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.
Smoked some salmon collars. Really enjoyed this batch on my new smoker.
Still need to learn how to load photos int eh thread, but ehres a pic from camera:
IMG-20131026-00016 | Flickr - Photo Sharing!
Last edited by kingnut; October 28th, 2013 at 04:51 PM.
Salmon collar. Yum!!!!
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.