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Smoked 286 lbs of pork this weekend. It's NOT icky!!
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<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]
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