Bross Hogg Smokehouse

It’s Green Bay Packer - Niners Smokin’ Sunday! Ribs, tri-tip, Wisconsin Style Bratwurst, hot Italian and polish sausages!

Homestyle paella with smoked linguiça, chicken thighs, sea bass, clams, mussels prawns and octopus. At least the sausage and paprika were smoked!

...and it’s done! 12.5 hours at about 245 degrees until thermo read 205 internally. Fat cap spilt and rendered down nicely. Great bark and so tender! Mmm.

It’s smokin’ Monday at Bross Hogg Smokehouse! Today we are working a 9lb pork butt(shoulder). Update again about 12 hours from now..

And it’s done! 5 hours at about 175 degrees average. Basted with maple syrup, apple cider vinegar, Meyer lemon, ghee, ginger, and herbs. Happy Smokin’ Saturday!