Food Smokers and Smoking Tips/Tricks/Techniques

Damn just yank on those heart strings. You’re a class act for doing this. We will be donating.

 

Good Morning Smokers
What's Cooking?

 

Been cooking for about 12 hours now.

5 briskets resting, 5 to go.

Pork being stubborn.

 

Soon you can do all that at once!

 

He needs a huge pellet rig that has the ability to be sectioned off. Oh no wait that’s me.

 

My buddy and I were talking about that!

 

Morning! I just got back from Boise...wow what a mad house. That place is seriously too busy for my liking.

 

I hate going to the big city. Too many crazy drivers for me.

 

theres tons of construction, inattentive drivers, and short lights...which make it even worse to navigate through.

 

Oh just another garlic stuffed pork shoulder.. AKA Vampire Pork for stocking up the freezer.

 

Im gonna cook this next time home.

 

Definitely!
With all the garlic stuffed inside.. the rub is simply Kosher salt and coarse ground black pepper.. when the pork is all mixed together it's perfect.

 

Does the garlic break down as if you had roasted it? If not would be interesting to put some roasted garlic in it.

 

Oh yes.. it breaks down..it's basically roasting inside the pork.. when I pull the pork I pull out a lot of the garlic..but leave some in the mix. I think of I left all the cloves in it could be too much garlic.
Wait.. did I just say too much garlic?
You can see in the picture that one clove is trying to escape.

Edit: Added some situational awareness

 

You and everyone involved deserve a huge round of applause. It makes me proud to support Pitfaced BBQ.

 

I will be trying this on my next pork butt. I personally love garlic and too much is never enough.

 

So a little change of plans on this one. Instead of pulling out any of the garlic I just squished it up and mixed it in with the meat and I knew that I was wrong when I said "too much garlic"

 

Getting close