Just another barbecuers blog site
I haven’t smoked pork shoulder yet, and I really want to give it a try. I found this fairly detailed article (Pulled Pork Recipe) on the way they do theirs. This isn’t the first recipe from this sight that I’ve found, so I trust it a little more.
For Christmas dinner I wanted to try something new. I initially thought about smoking a turkey, but my wife suggested a ham. So off to the net I went. How to Smoke a Honey Baked Ham was the one I decided on, mainly because it sounded good and had a new trick for a mason jar. I did not alter this recipe so full credit goes to Malcom Reed! I did add my tricks though, which was placing a pan ofapple juice in the smoker with the ham and basting it every hour. I only smoked it with apple wood for about 3 hours, that’s when I noticed the internal temp was at 140°F and brought it inside.
New Years day this year I had a craving for some chicken wings. Problem is though, there isn’t any place that you can have smoked chicken wings delivered. So, browsing the internet I went. I happened to come across an interesting recipe here: How to Smoke Chicken Wings – Dry Rub Recipe Included. However, I did add my own twist to it. In addition to step 5 I applied brown sugar on top of the dry rub by letting clumps fall on the wings and patting it down. Also, for step 6, I let the wings set for an hour at room temperature. This allowed the brown sugar to soak up the olive oil. Another trick that I like to do is keep some type of moisture in the smoker with any meat or poultry, usually water or apple juice or cider. I should have removed the pan of water for step 12. To crispen up the wings I placed them in the oven at 375°F for 20 minutes.