Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[FLBentRider]

The kids have been asking for pulled pork... I put the rub on 4 pork butts last night. They will go in the OBS early tomorrow.

[tsquared]

Pulled pork goes in today for me too, Fibenrider. A nice 12 lb bone in.
T2

[FLBentRider]

I've got 4 : 4.5, 7.5 , 6.7 and 5.75 - I hope they fit.

[tsquared]

4 roasts--let me know how long it takes you.
T2

[FLBentRider]

I just put them in. I had to offset them right to left to get them to fit without touching..

[FLBentRider]

I've got 4 more pork butts going in tonight for an overnight smoke.

[La Quinta]

Got a pork loin going in...feel a little puny compared to these guys!!!

[Mr Walleye]

I have 18 lbs of back bacon.... errr.... Canadian Bacon ready to smoke on Sunday... eh!  :D

Mike

[Ontrack]

8 pounds of babybacks slathered, rubbed, wrapped, and in the refrigerator...

[tsquared]

What time is dinner, Ontrack? That sounds awesome!!
T2

[Habanero Smoker]

I have a picnic shoulder brining. So Sunday I'm hoping the rain will let up so I can smoke Cuban Style Barbecue Pork.

[pensrock]

I'm going to try to cold smoke today. I have a chunk of cheese I was given, Habenaro, jalapeno cheddar. It tastes really good without the smoke but I have to try it smoked also. My cold smoke box is not ready yet so I will use my old grill set up that I have done cheese in for years, I will have to watch the temp though. I'm also putting about fifty breakfast sausages on for an hour then I'm replacing them with a stick of cut up pepperoni that will stay in till the cheese is done.

[Ontrack]

What time is dinner, Ontrack? That sounds awesome!!
T2

If it doesn't quit raining it may be Sunday's dinner! Supposed to be a fairly crappy day here today, and beautiful and in the 70s on Sunday. I want them today! :(

[La Quinta]

Habs...for that Cuban Style pork...are you using the sour orange juice in your brine?

[Habanero Smoker]

La Quinta;

I'm using fresh squeezed. I'm modifying a recipe published in Cook's Illustrated, that call for a citrus brine for 24-48 hours, then coating the pork with a garlic-citrus paste.

Is sour orange juice from a particular variety, or is it from unripe oranges, or something totally different?