DisplacedMemphian85
Assistant Cook
- Joined
- Apr 1, 2011
- Messages
- 2
I am a displaced Memphian living in Southern West Virginia. I won't even go into the disappointment in the barbecue here so I've decided to do what any ambassadress of the south would do, smoke my own pork. I've recently purchased a 18.5" Master Forge Charcoal Smoker for this project of mine. I'd like to use a pecan or applewood chip and soak it in Jack Daniels unless something else is better. I will be using pork shoulder for my first try and then moving on to ribs and byson heart. What would be best as far as charcoal to chips ratio, turning time, rubs, I want to know everything!!!!!!!! This is a 911 situation, people. Bad barbecue is a sin where I come from and I am determined to get it right. Any comments greatly appreciated!!!!!