Recent content by theTeaBird

Took 16 hours and I was too tired and had a bit too much BBQ juice to post this morning. Final result It fell apart coming off the rack. I’m a fan of the rub though. Came out great!

9 hour check in. Stalled right on the nose 160. I’m not going to wrap. I’m riding it out.

4 4 hours in. We are having chili dogs tomorrow night so I made chili. Decided, I’ve got a hot smoker running, why not let it simmer in it for a few hours?

I think so! Every city has their problems though.

Smoking a pork shoulder on a MES. MES with cold smoke attachment. 230 degrees Using Apple and hickory chips. (Also have some apple bark on the main element to help with some ring) Meat over a pan of apple juice. I’m using Killer Hogs rub for the first time. A friend of mine gave me a bottle...

Hi everyone! Not so new to smoking, and I’ve been a longtime lurker of the forum. I figured since I’m smoking a pork butt today, I’d post something for once! You guys have been a great resource for some new perspectives. I’m far from an expert, and I feel like every piece of meat is a new...