Seems like a general smoked meat thread would be helpful. There are a few smoking threads spread across a pretty wide time frame.
I just got a Pit Boss 4 Pro Series electric vertical smoker from Lowe’s and did a test run today. I plan to smoke brisket, pork butt, sausage and fish.
St. Louis ribs smoked with apple wood pellets. Very light seasoning because I wanted to see how the cooking process worked, because I’m new to smoking. Salt, pepper, ground mustard and oregano. No sauce or sugar. 3-2-1 method at 225 degrees. 6 hours total cook time plus 45 minutes resting time. Good eats!
I just got a Pit Boss 4 Pro Series electric vertical smoker from Lowe’s and did a test run today. I plan to smoke brisket, pork butt, sausage and fish.
St. Louis ribs smoked with apple wood pellets. Very light seasoning because I wanted to see how the cooking process worked, because I’m new to smoking. Salt, pepper, ground mustard and oregano. No sauce or sugar. 3-2-1 method at 225 degrees. 6 hours total cook time plus 45 minutes resting time. Good eats!