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Newbie - I'd call these a success.

post #1 of 9
Thread Starter 

Hi all,

 

Wifey bought me a Pit Barrel for my birthday and the last couple of weeks I've been able to use it. I first did a brisket (4.5lb packer) and then a pork shoulder (9lb, bone in). They turned out amaze-balls. The internal temp of the brisket was 195 and the internal temp of the shoulder was 205. Next up, chicken!

 

This is the brisket.

 

 

This is the pork shoulder.

 

This is the smoke ring on the shoulder.

post #2 of 9

Welcome to SMF!

 

Your Q looks great!

 

Al

post #3 of 9

Looks successful to me!  points1.png

 

Mike

post #4 of 9
Welcome to the smoke club! Looks tasty!

Keep studying here, you will find a LOT of great people with solid suggestions. You will not find a more inviting group of people sharing ideas.


Good luck!
James
post #5 of 9
Thread Starter 

Thanks everyone,

 

Here is a pic from yesterday's dinner. :D

 

post #6 of 9

Beautiful ribs!

 

Mike

post #7 of 9
It all looks tasty!
post #8 of 9

Good looking food. I can hardly wait to see your future posts!

 

Disco

post #9 of 9
Looks super yummy! Now I'm hungry and my bacon isn't quite ready to smoke yet.


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