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Recent content by bigjrfan77
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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.
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.
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!
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...