Great timing on this thread...
Last Sunday we did a "test" on a back yard cinder block smoker we built
A pork Shoulder, a chicken and a slab of ribs...
Preparing for a whole hog smoke in a few weeks... Will be 55-60 pounds
Our first try at a whole hog.
Last weekend I smoked 2 bone-in port butts together on my AKORN Kamado Kooker ....... I cooked that at about 250f or about 7.5 hours..... In that last couple hours.. about 45 minutes apart, I soaked them with some nice Hard Apple Cider to enhance flavor and keep them moist.... Turned out...
Also very important is the quality of the steak....
If you guys ever make it up my way.... Right across the border in Warne, NC... Go to Brasstown Beef....
Hold your nose, as you are walking by the cows that will become your steaks....
https://brasstownbeef.com/
I flew to Phoenix on Sunday... The lady sitting next to me opened a bag Kale chips.... My God! Those things smelled so bad... Stunk!
I hope your recipe fixes that....:tape2:
Agree here.... Lesser of 2 evils...
But when you order... Ask for extra something and no Catsup....
This way you will get a fresher one, not one that has been sitting under the heat lamp for a couple hours.