The SMOKIN BLUES AND BBQ FEST is in Hammond this weekend. I am cooking, but not competing, so I'm cooking ahead. Here is a little bit of pork on my Smoker. In fact, it is six Boston Butts, totaling SIXTY POUNDS OF MEAT. I gave them a good spicy dry rub and they will spend the night in my kitchen oven. The picture shows them after about an hour. As of now, they have five hours on the smoke. Goooood Stuff!
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