Good morning Pit, I'm making my first pigsket today, so I thought I'd have a thread with more or less real time updates if anyone wants to follow along at home.
2.1 lb (~1kg) pigsket from Porter Road, and unlike a recent experience I believe by jfmorris (forgive if I misremember), it's not a thin cut folded in half Dry-brined with coarse kosher overnight, generously rubbed with Memphis dust about 45 min before Go Time:
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I've got my Pit Boss Copperhead vertical p-smoker on its low-T "Smoke" setting for the first hour or so, then targeting 225. Pigsket in at 9:15a local time. Instrumented with my Meater+ on the left, wired probe to my SnS unit.
Stay tuned...
2.1 lb (~1kg) pigsket from Porter Road, and unlike a recent experience I believe by jfmorris (forgive if I misremember), it's not a thin cut folded in half Dry-brined with coarse kosher overnight, generously rubbed with Memphis dust about 45 min before Go Time:
​
​
I've got my Pit Boss Copperhead vertical p-smoker on its low-T "Smoke" setting for the first hour or so, then targeting 225. Pigsket in at 9:15a local time. Instrumented with my Meater+ on the left, wired probe to my SnS unit.
Stay tuned...
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