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Recent content by bigjrfan77

  1. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    After 4 1/2 hours of smoke it’s into the pan, mopped, covered, and back in to get to 205°. Smells absolutely amazing. I messed up one of the pics with my fat shadow.
  2. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    Thanks! I’m gonna pan it in 45 minutes or so. I’ll snap a couple more pics. Smells wonderful. I’m fluxuating between 235 and 260 on the thermo, but it’s a breezy day here in the Texas Panhandle, so that contributes quite a bit. Fire gets hotter when the wind gusts lol.
  3. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    Thanks!
  4. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    Rubbed her down last night and put her on the DynaGlo at about 8:30am. Hickory with a few pieces of mulberry just to get rid of them. Hopefully she’ll be done by supper time!
  5. bigjrfan77

    Today's Supper Project

    The rub gave it a superb flavor. The slices off the larger end aren't quite as tender, but overall I'm pleased.
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    IMG_1458.JPG

  7. bigjrfan77

    Today's Supper Project

    After a scant 3 hours she's a steady 146° in the middle of her thickest part. Now she gets a nice nap in the cooler.
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    IMG_1456.JPG

  9. bigjrfan77

    Today's Supper Project

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    IMG_1455.JPG

  11. bigjrfan77

    Today's Supper Project

    Thanks, Al. As a teenager I worked in a little barbecue joint called "The Best Little Smokehouse in Texas". It's where I tried pork tenderloin for the first time, and where I first began to learn the art of smoking meat. One of the co-owners was the smoke master. He never injected, never brined...
  12. bigjrfan77

    Today's Supper Project

    Will do. Went on the smoker at about 11:30 (central time)
  13. Today's Supper Project

    Today's Supper Project

  14. bigjrfan77

    Today's Supper Project

    Charcoal is in the chimney, apple chunks patiently waiting. No injection this time, just a simple rub.
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    image.jpg

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