After cooking the Beef Ribs for a few hours, we decided to throw on some salmon as well (while still only using about 1/3 of the grill surface). It came out looking pretty good (standard maple syrup, salt, and pepper… Read more ›
Today was my first time trying out the new Trailmaster in the smoker configuration. The following is about 7.5lbs of beef ribs, lovingly dry rubbed with a carefully prepared rub consisting of a mixture of all the seasoning mixes in… Read more ›
Brined in salt, pepper and maple syrup then marinated for 36 hours.
4-lb Boston Butt boneless pork shoulder, in the smoker at 4:00pm. Smoker temp at 275 degrees.