It was a long day, but the results were worth it. Started at 0400 by pulling out and firng up the smoker in the gangway. By 0500 that BIG ole hunk of pork was in and smoking. Using Tim's rub for the shoulder roast. Thanks Tim!
I started with some hickory for the first hour, then some apple on the second hour. The wind gust was a little challenging in keeping 225, but it was worth it. By 1700, me and wifey were enjoy delicious pulled pork sanchwiches.
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Glenn, why are you using this name? We're glad that you follow our blog, but out of respect, we ask that you use another name for your website. We welcome other folks to the grilling blog world, and you are no exception. BUt this concept is ours, please change the name of your site to something else.
ReplyDeleteThanks
I agree, Jeff. You originated this and, Glenn, I think it's only fair and proper etiquette/ethics that you not piggy back on PSMGC and come up with a new name. I totally agree with Jeff -- blog away about grilling/smoking, but re-name your blog.
ReplyDeleteRespectfully,
Tim W
Jeff, Tim and to all others I offended,I'm sorry. No disrespect here. I'm a newbie at this whole Blog thing and I made a mistake. I thought that was how you address a blog you wanted to make a comment on. Anyways laugh it up or curse me out,rookie mistake.
ReplyDeleteTim again thanks again on that recipe on the pork you posted. It was great!
No problem, Glenn. Apology for the rookie mistake is accepted and welcome to the world of Grill Blogging. However, now we get to commence with the hazing of the Rookie. Look out! LOL
ReplyDeleteHey, that's cool. Glad you liked the pork. I've been addicted to this smoker for 2 years. The drawback is I can't fire it up on weeknights to to the time required to produce perfection. Maybe my next vacation will be a stay-at-home and I'll smoke 7 different meals during the week.
ReplyDeleteHappy Smoking!