Yeah I took out at 190 which was a bit high I think as was a tad dry although tasty. Don’t usually cook pork leg as prefer shoulder but will know for next time. Thanks
Got a pork leg from Tesco yesterday (had ordered a shoulder but they didn’t have any). What IT do you go to for a real tender bit of meat? I’ve brined it overnight
Hi Guys.
How often are people cleaning out their smokers?
I've got a Weber Smokey Mountain that I just got last week. Have used it 5 times (don’t you just love self isolation!) I rinsed it out and cleaned the grates after every smoke and did a full clean down today of every part.
Is there such a thing as cleaning it too much? What do people suggest is a good amount?
Thanks as always for the advice!
Nick
These are beef back ribs so not a lot of meat. Made the mistake of taking off the second membrane between the bones 🤦♂️. But still going for about 4 hour smoke at 225-250 just salt n pepper. This is a pic 1 1/2 in
Could do with some advice on cooking these? Gonna keep it simple, just salt and pepper I think but not sure temps to cook/how long they’ll likely take?
Thanks!
Ended up smoking between 270-285 but will go higher next time as skin wasn’t very crispy. Was super juicy though! Took about 2 1/4 hours pulled at 165.
Yeah, Oklahoma Joe was one I was looking at as had heard good things!
Would be interested in what upgrades people would suggest? I’m not particularly handy when it comes to modifying things do would need to be simple! 🤣