As promised here are pictures with more to come
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0224122135.jpg)
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0224122139.jpg)
Slathered with mustard
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0224122142.jpg)
Got the rub on on good and thick, and now its off to the fridge til morning
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0224122144.jpg)
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0226120615a.jpg)
out of the fridge and into the smoker for about 4hrs of apple smoke at 220 degrees
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0226120615.jpg)
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/downsized_0226121108.jpg)
Changing out the water and its looking pretty good and cooking pretty quick already up to 145 degrees
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/downsized_0226121637.jpg)
Out of the smoker and out of the foil after about an hour
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0226121640.jpg)
Looking forward to see how it turns out
And finally the money shot 8)
Pulled the meat out at about 170 degrees after around 10hrs total smoke/cook time and it was definitely done, the bone was pulling away and the skin was peeling away. This could possibly be the best pork I have done yet!!!
(http://i1191.photobucket.com/albums/z479/1bauere/smoker%20stuff/0226121652.jpg)
Heck yeah. That one came out looking good.
Sent from my iPhone using Tapatalk
Nice Job, Bet that was Tasty!!!
Thanks for sharing.I swear I can almost smell it lol.