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Beef prices going up????
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<blockquote data-quote="Jiffy" data-source="post: 474871" data-attributes="member: 6332"><p>Speaking of that, a nice thick cut, bone in pork chop on the smoker has become my new favorite!</p><p></p><p>Slather in yellow mustard, cover in Bad Byron’s Butt Rub, 225 with apple chips to 145ish.</p><p></p><p>YUMMY and you can afford it!</p><p></p><p>PS: I should clarify. I usually take them off the smoker at 140. Let them set 10-15 minutes and they’ll climb 3-5 degrees. DON’T OVERCOOK YOUR PORK PEOPLE!! You ruin it doing that!</p></blockquote><p></p>
[QUOTE="Jiffy, post: 474871, member: 6332"] Speaking of that, a nice thick cut, bone in pork chop on the smoker has become my new favorite! Slather in yellow mustard, cover in Bad Byron’s Butt Rub, 225 with apple chips to 145ish. YUMMY and you can afford it! PS: I should clarify. I usually take them off the smoker at 140. Let them set 10-15 minutes and they’ll climb 3-5 degrees. DON’T OVERCOOK YOUR PORK PEOPLE!! You ruin it doing that! [/QUOTE]
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