Ok, so I thought I’d share a little taste of my Indiana bbq. No riding anywhere, just smoking It all in my driveway. I’m pretty amateur but been smoking stuff for about 4 years (on the grill that is
). Mostly just small stuff like ribs, chicken wings, my almost famous bacon wrapped jalapeños and occasionally some pulled pork. I make my own rub and bbq sauces too. Earlier this week I made a batch of jalapeños for my wife’s carry in at work. These are my favorite to cook!
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Then last night I smoked a 10lb pork shoulder. Gotta have patience with these. Almost 16hrs to cook, but well worth the wait. To be honest, this is only the 4th one I’ve ever cooked. Getting the smoke rolling.
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Had some troubles at first due to some heavy rains. No smoke stack, just an open vent on top. Had to go McGuyver to keep the rain out. That’s my beer can chicken stand with a little gardening pail upside down to keep the rain out while still letting it vent.
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12hrs in.... looking good but still not up to temp yet. It was stalled at 190 degrees for a while. Oh ya, that little foil tent on top was another attempt to keep rainwater off my pork. Worked out pretty well.
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Here it is fresh off. Looks burnt, but thats the way you want it for that oh so tasty bark
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And the finished results!!!!
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