Put it on at 6:30. 1st one I ever tried.
Put it on at 6:30. 1st one I ever tried.
Crappie fish fry. It don't taste any better.
Hope it turns out good. I put one on at 6:10. Smoker was hot for a few hours finally got it under control. Was running 300-315. Currently at 253 and the meat is 171.
Last edited by Bluelinefishing; 04-06-2019 at 11:21 AM.
2019 Phoenix 819 ProXP
200 Mercury 4 Stroke ProXS
I got one going myself. Started at 5:10 this morning. Pulled pork is so yummy
Ranger R81VS, Mercury 175EFI w/ 25 Tempest
I just did one but for slicing. Great breakfast patty and sandwiches. Also good for just picking a piece out cold and snacking.
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I love them. Very forgiving and you can do a lot with the meat. Sandwiches, chili, omelets, tacos, soup.....I've made pizza and pasta sauce with it.
woops
Crappie fish fry. It don't taste any better.
Well here are the results. I learned some things today. I'll get better at pork butts. It was delicious even though the bark was not what I wanted. The bone pulled right out clean. I sauced it up with what I had on hand... Head Country after the picture.
Crappie fish fry. It don't taste any better.
Looks damn good to me.
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