Re: [CH] Smoker

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Tom --

Can you fit a pork butt into it?  That's the most
foolproof piece of meat that there is.  Brine it for a
few days (time permitting) in a heavily spiced liquid.
 Pull it out of the brine, pack the outside with some
salt, pepper, and red chile, then smoke away.  I would
go for a smoker temp around 225 F and an internal meat
temp of 180 F.

Matt

--- joemama <joemama@ticino.com> wrote:
> Hi,
> 
> I just got a small smoker the other day (not big
> enough for a turkey or
> such).
> 
> Anyone got any good recipes/suggestions?
> 
> Tom
> 
> 
> 


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