This test used the 3POGS with the 3X the cayenne. Should have cured the thin slices as it would not have taken long and they would have been better. The seasoning blend seems to be what is wanted for Tasso. Could … Continue reading
Category Archives: Smoked
This was one of the best butt’s todate. The very kicked-up 3Pogs—with 3x the cayenne–made a bark that was a nice smokey pepper based with a lot of depth. Also very moist despite the 11.5-hour cook.
1/21/2018, Sunday – Smoked a fresh 8.5 lb. Smithfield butt that did not need any fat trimmed. Scored the thin fat cap and rubbed with a fairly heavy layer of Kit’s Creole Seasoning. This was the third Butt rubbed with … Continue reading
1/14/2018 – 5 AM to 6 AM – Pulled silver skin from BBs and rubbed well with Kit’s Creole Seasoning. Rubbed the beef ribs with Jeff’s Texas Rub. Put into refer. 2:30 – Put into MES. Smoke was from a mixture … Continue reading
Saturday, January 13, 2018 – This cook turned out great. Results were very good especially with the point that had the 3POGS and Jeff’s Texas Rub. Adding more Jeff’s at the time it was wrapped also had to help with … Continue reading
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
7/30/2017 – Smoked an approximately 7 lb pork butt in heavy smoke as the Amazen tray burned up in 4 hours. I had lit both ends and left it to flame too long so it had a lot of pellets burning. … Continue reading
6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb. Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets … Continue reading
6/17/2017 – First beef short ribs smoked and they turned out great. Great piece of meat from B&W, only salt and pepper for seasoning then 9 hours of smoke in the MES on Father’s Day.
Smoked Jerk Chicken could be good but the seasoning used here was too mild,