Sucklebusters

October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. Pulled pork is what got me into smoking meat.

Pork Butt Prep Tips Here are some tips that should help you prep your next smoked pork butt. Trim off any fat from the fat cap that is hard or sticking out. You can render that fat down into lard an

Smoked Pork Butt Half I like to wrap when the the fat cap squishes like this and the bark is nice and dark. Rest for as long as you can. This one rested at room temp for a couple of hours in a blank

Raw meat can make you sick and even kill you because it carries foodborne pathogens. When prepping meat you have to be careful to not spread those pathogens to other things in your kitchen. I like t

Wings Three Ways. Mustard sauce, sriracha bbq sauce, sauceless. #bbq #chicken #chickenwings #bbqtiktok

We were fresh out of dino nuggies, so I had to make a quick Costco pit stop where these wings caught my eye, so we ditched the nuggies and did up some wings for lunch. I padded them dry, slathered wit

Today we are smoking a boneless pork butt. Start by patting down with a paper towel. Trim off some of the fat cap and remove any hard fat that won’t render - save the trimmings for later. Splay i