www.SmokingPit.com – My secret Evil egg recipe released! See how to make the brine and can the pickled eggs using the wet bath canning method. Hot, Spicy with A-MAZE-N-SMOKER cold smoked Jalapenos, Habanero peppers, garlic and Mad Hunky Rub.
Jack Waiboer is a food science guy coupled with BBQ Knowledge a force to be dealt with in the BBQ world his Brisket Prep here is unbelievable and his over knowledge of food is fantastic!! BBQSuperStars is proud to bring you this episode and thank Jack for allowing us to film, Watch, learn and enjoy!!
www.SmokingPit.com – Beef rips rubbed down withmastard, Myron Mixon’s Jack’s Old South hickory dry rub and brown sugar. Smoked low and slow on a Traeger Texas smoker. Misted with apple juice, cinnamon and brown sugar liquid. Sweet & Tangy and tender!
www.SmokingPit.com – This is one of my favorit recipes. This videos demonstrates seasoning 4 ork shoulders ( boston Butt’s ) with mustard, Jack’s Old South Hickory rub, garlic powder and brown sugar. THe pork is then injected with Cherry Dr. Pepper and slow smoked on a Yoder YS640 wood fired pellet smoker for 14 hours @ 225 degrees for the most tender and tasty BBQ pulled pork. The way it should be!
www.SmokingPit.com – This is said to be similar to the Johnny trigg of Pitmasters pork spare rib method. A rub is put on then margerine, brown sugar, Tiger Sauce and honey is added during the foilling process. This smoke was done on a Yoder YS640. Great BBQ ribs!