I’m putting a pork butt on the smoker this morning, I was tempted to get a brisket but decided against it. I usually run the smoker at about 190 degrees, based on suggestions by some of you I’m going to run the temp up to 225 or 230 and see how the smoke goes. I’ll be using the usual spices, a combination of ground mustard and Tony Chachere’s creole seasoning. While I’m starting this, mrs_rob is going to ride 64 miles on her road bike in preparation for another Ironman...yes, I’m officially a slacker...but we’ll have smoked meat for dinner!
Minnesota Vikings News and Links: July 31st and August 1st, 2021
