- Jack's Meat Shack

mexican sausage 2

beetrroot 21

duck 14

brine 4

TEXAS RIBS

cornbread

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lamb 3

Mud sauce 7

very cherry 5

protein pizza 5

cranberry 13

birthday 10

pork 11

tomahawk 2

tomahawk 1

top dog

dexter

ciabatta 1

pork gallery 1

1beef

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chicken brussels

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Capture smoke rings

I use a weber Summit charcoal, it has a heat diffuser plate which you use if you want to smoke meat. You want your smoker to run at around 285f/140C, this meat can tolerate a higher temp as the bones protect the meat. As you cook the meat will literally raise off the bones . Make sure you have a drip tray underneath them this will catch all the fat that will render down, save it, its liquid gold. I use it to make my roast spuds taste smokey and delicious.

I use a weber Summit charcoal, it has a heat diffuser plate which you use if you want to smoke meat. You want your smoker to run at around 285f/140C, this meat can tolerate a higher temp as the bones protect the meat. As you cook the meat will literally raise off the bones . Make sure you have a drip tray underneath them this will catch all the fat that will render down, save it, its liquid gold. I use it to make my roast spuds taste smokey and delicious.