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  1. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    It turned out pretty good I like the Stubbs pork marinade. I added more when I foiled during the stall. I think it added a nice flavor and pork was very tender and moist. Put some in the freezer fer another day!
  2. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    Pulled pork with suace on a toasted bun with fresh slaw a little red onion some lime and cilantro on the side and amazing baked beans! Oh and some smoked sausage on the side!
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  5. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    1st butt was done at 205 int temp 9 hrs on the dot.
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  7. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    190 temp yee hew! Getting close!
  8. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    Hit a stall at 171 int temp, starting to climb now so looks like stall is over last 1&1/2 int 179 and climbing should not be to much longer now I did wrap in foil and added another bottle to foil of the Stubbs marinade.
  9. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    Otay I'm about 4&1/2 hrs in and got a temp of 158. Smoker is playing nice today and running a steady 231 temp these butts are lookin good! If all keeps heading in the right direction is say there is gonna be a good dinner tonight!
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  11. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    Rub, marinade, and igrill mini meat probe! That's the set up, with wicked good lump coal and hickory chunks.
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  14. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    It's seems to off to a good start, yes this is a akorn grill, I know it does not have the rep on the the level as a green egg but I been cooking, grilling, smoking all my life. Grew up in the restaurant business and I got to say this little thing has produce some amazing Q
  15. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    Thought I would share some pics and post as I go. I soaked these for 24 hrs in Stubbs pork marinade while hitting with a meat tenderizer a cpl times to help get marinade down into the meat. Then I put a dry rub (Everglades Rub), I am using hickory at 225/235 temp give or take. I have a Sam Adams...
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  17. radsmoke74

    1st brisket!

    Yes i am sure my temp gauge was off I use a digital gauge normally but it quite working so I used the built in temp gauge and I knew it would not be dead on but did not expect it to be so far off I can only say I am surprised that brisket turned out very well even being cooked so fast so while I...
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