What's new
Forums
Members
Resources
Whopper Club
Politics
Pics
Videos
Fishing Reports
Classifieds
Log in
Register
What's new
Search
Members
Resources
Whopper Club
Politics
Menu
Log in
Register
Install the app
Install
Forums
General
General Discussion
Smoked 286 lbs of pork this weekend. It's NOT icky!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="snow1" data-source="post: 334968" data-attributes="member: 7725"><p>Thanx KDM,dry mustard eh?I use all the other you touched on,only lather yellow mustard instead of the dry.neighbor is a self appointed pit master,his smoker he built is a 500lb propane tank cut in half on wheels,big side wood box attached...one of those guyz...he tells me to brine the pork roasts over night in a brown sugar.koshar salt mix then like you another day or two in a dry rub,tried his method can't say that brining makes a difference,but the yellow mustard glaze adds good flavor,also keep the pork chilled before hitting the smoker as it seems to make a better bark but yours looks great,iifin a guy goes thru all this prep work ,pounds a few beers preping,chef choice of course does it really matter if the pig flesh is room temp or chilled? me thinks no...steak yes when grilled but hard to screw up a pork roast.</p></blockquote><p></p>
[QUOTE="snow1, post: 334968, member: 7725"] Thanx KDM,dry mustard eh?I use all the other you touched on,only lather yellow mustard instead of the dry.neighbor is a self appointed pit master,his smoker he built is a 500lb propane tank cut in half on wheels,big side wood box attached...one of those guyz...he tells me to brine the pork roasts over night in a brown sugar.koshar salt mix then like you another day or two in a dry rub,tried his method can't say that brining makes a difference,but the yellow mustard glaze adds good flavor,also keep the pork chilled before hitting the smoker as it seems to make a better bark but yours looks great,iifin a guy goes thru all this prep work ,pounds a few beers preping,chef choice of course does it really matter if the pig flesh is room temp or chilled? me thinks no...steak yes when grilled but hard to screw up a pork roast. [/QUOTE]
Verification
What is the most common fish caught on this site?
Post reply
Recent Posts
Predictions for deer season 26
Latest: Kurtr
Yesterday at 9:31 PM
R
Contemplating a shop build
Latest: Ruttin
Yesterday at 8:53 PM
S
Retardation (turkey shells) YT
Latest: snow2
Yesterday at 8:41 PM
S
Spring has sprung-
Latest: snow2
Yesterday at 8:34 PM
Accuracy Oil YT
Latest: svnmag
Yesterday at 8:25 PM
Ice Fishing
Latest: bowcarp
Yesterday at 5:59 PM
Boat carpet
Latest: Slappy
Yesterday at 5:44 PM
Morels
Latest: Achucker
Yesterday at 11:54 AM
ND bighorn sheep lottery
Latest: luvcatchingbass
Yesterday at 11:18 AM
Sucker Minnows
Latest: Lycanthrope
Yesterday at 11:15 AM
What are you listening to these days?
Latest: svnmag
Yesterday at 1:39 AM
A.I. Are you Excited?
Latest: Lycanthrope
Monday at 10:47 PM
Tea/Laxative?! YT
Latest: svnmag
Monday at 9:27 PM
Training for the outdoors
Latest: risingsun
Monday at 6:10 PM
N
Tritoon on a pontoon trailer?
Latest: NodakBob
Monday at 3:48 PM
Buying gold and silver.
Latest: guywhofishes
Monday at 1:21 PM
K
Fishing in Valley City
Latest: kyle12bravo
Monday at 1:00 PM
Yellowstone
Latest: tikkalover
Monday at 11:40 AM
Reloader 26 For Sale
Latest: luvcatchingbass
Monday at 7:09 AM
Auroras from last night
Latest: 5575
Sunday at 11:04 PM
Missouri River Bismarck area
Latest: Allen
Sunday at 10:41 PM
A-10 2026 YT
Latest: svnmag
Sunday at 8:57 PM
W
Burleigh co. Ditches debate
Latest: woodduck30
Sunday at 7:47 PM
Friends of NDA
Forums
General
General Discussion
Smoked 286 lbs of pork this weekend. It's NOT icky!!
Top
Bottom