Recent content by thinsmoke

I use melted butter on corn and then season with Meat Church honey BBQ rub and wrap them up and grill until tender. I have also used blackened season, victory lane nutty pecan and others. Basically if you have a really good rub you like it will taste great on grill corn. But the pecan rub and...

Found a Prime brisket at Sam's club and decided to see how they are so picked a 14lber up. I decided to separate the flat and pinot and make burnt ends and sliced. I can not describe how awesome this baby turned out! And only took 6 and a 1/2 hrs to get to perfect temp. I tossed these burnt end...

Looks nice I started to go and see if they had one of these the other day as I heard they sometimes have prime grade briskets but ended up at my local butcher instead. I bought a choice and after 16 hrs it turned out to be a nice tender and juicy brisket so this prime should do well.

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Smoked 4 butts overnight at 225. I put these in at 8:30 last night and expect to pull around the 12 to 14 hrs mark to let rest. Rubbed with a sweet pecan rub and injected with apple juice concentrate and butcher's block pork injection and wrapped and let set 24 hrs before going on smoker with...

Got the pellet smoker fired up with some apple pellets today. Nice little bone in butt about 8lbs, and 4 racks of carefully trimmed ribs. But is injected with apple juice and pork injection and rubbed with 3 - 9s pork rub. Stuff is amazing. And ribs rubbed with cosmos honey BBQ rub sluper...

I am new to pellet smokers but they seem pretty much easier anyway. So far lovining it. Ribs were absolutely perfect. Today I'm trying out a nice little pork belly!

St Louis ribs rubbed with Meat Church honey hog bbq rub. Cooked with pecan and wrapped with brown sugar, honey, margarine, and tiger sauce. The Johnny trigg sauce I think. So far turning out amazing.

Filet medium with some black ops beef rub. And a side of onions and mushrooms. I'm definitely getting into doing this in a reverse sear style with pecan pellets.

Thanks, and I agree. Thicker cut chop are awesome! I was very impressed with this new wood wind. I was able to get them to perfect temp in the center without overclocking the outside. Very juicy and tender. And the pecan peeler smoke gave a great flavor as well.

Just wanted to share some pics from my 1st cook on the new camp chef wood wind pellet grill/smoker. Awesome pork chops and some steaks with pecan pellets. Pork chops were rubbed down with victory lane nutty pecan rub and pulled to let rest at 140 internal temp. Steak was treated to a rub down...

New member from central Florida. BEEN smoking for a long time on a Akorn kamado. Currently waiting on the arrival of a camp chef wood wind pellet smoker. Will be posting pics of my 1st pellet smoke this weekend.