For the first smoke using the Pellet Pro hopper I decided to try my luck with the four competition meats.
10# prime brisket
8# boneless pick shoulder
2 racks of St. Louis cut pork ribs
16 chicken thighs
By no means am I anywhere close to a comp. cook, but had a good experience with my first attempt at this style.
Trimmed, injected, and rubbed brisket and pork shoulder
"Sized" ribs, removed membrane, and rubbed
Trimmed the chicken thighs, removed skin, and scraped fat.
Results were great for a first try at cooking all four meats like this
Chicken thighs:
Ribs:
Pork ( with tasty, but tiny money muscle):
Brisket slices:
10# prime brisket
8# boneless pick shoulder
2 racks of St. Louis cut pork ribs
16 chicken thighs
By no means am I anywhere close to a comp. cook, but had a good experience with my first attempt at this style.
Trimmed, injected, and rubbed brisket and pork shoulder
"Sized" ribs, removed membrane, and rubbed
Trimmed the chicken thighs, removed skin, and scraped fat.
Results were great for a first try at cooking all four meats like this
Chicken thighs:
Ribs:
Pork ( with tasty, but tiny money muscle):
Brisket slices:
