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  1. primalinstinct

    Pork Loin with Q view

    Thanks David. I was pretty happy. I didn't get a bad review on them so I did something right 
  2. primalinstinct

    Pork Loin with Q view

    Well here they are, I smoked them at about 240 or so but that's the stock thermometer. They came out a lil over cooked. I wanted to pull them out at 150 IT but when I checked them they were at 175. I was expecting it to take about 2 hours, but they were done in about an hour or so. They were...
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    DSCN0470.JPG

    • primalinstinct
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  4. Pork Loin with Q view

    Pork Loin with Q view

  5. primalinstinct

    Pork Loin with Q view

    Tryin some pork loins today. Found them on sale and had to grab them. First time also trying Jeff's rub and BBQ sauce.  Into the smoker they go Threw new chips in before the pic and kind of killed the smoke for a lil bit (rookie mistake lol)
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    DSCN0469.JPG

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  7. DSCN0468.JPG

    DSCN0468.JPG

    • primalinstinct
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    • Album: Pork Loin with Q view
  8. primalinstinct

    Pork Loin help

    Thanks again for the help guys, I'm planning on doin a loin for my birthday. Special bday present to myself .
  9. primalinstinct

    Pork Loin help

    I'm lookin to do a pork loin in the very near future. I've been reading up and I think I have most of the process down. Smoke anywhere from 230 to 250 external temp and smoke to about 145 150 IT. Once IT is hit, take out of smoker, wrap in foil, and let it set for 30 mins or so on the counter...
  10. primalinstinct

    Pieces of Chicken Instead of Whole Bird

    Thanks for the info guys. I'll try it both ways and see what I prefer
  11. primalinstinct

    Pieces of Chicken Instead of Whole Bird

    Ok. So I'm lookin at around 2 or 3 hours or so?
  12. primalinstinct

    Pieces of Chicken Instead of Whole Bird

    So I can figure that I'll be smoking the chicken at a pretty high temp. Somewhere around 300 or so? How long does it usually take if I was going to do boneless breasts? I'm just trying to get an idea so I can plan ahead so I'm not eating at 8 at night lol
  13. primalinstinct

    Pieces of Chicken Instead of Whole Bird

    Awesome. Thanks everyone for the quick response. Q view will come by the weekend. Thanks for the help
  14. primalinstinct

    Pieces of Chicken Instead of Whole Bird

    I've been searching the forum and I can't seem to find an answer to my question so here goes. Can you smoke separate pieces of chicken such as legs, thighs, etc? If so, how long would you brine the pieces and what would IT be? I've never smoked chicken so any help would be great
  15. primalinstinct

    Best Barbecue Restaraunt in MI?

    The country smokehouse is on Van Dyke just north of Almont. It's hard to miss with the giant cow out front lol. The meat from that place is awesome. You have to hit the bbq stand during the summer. Never been disappointed. 
  16. primalinstinct

    Welcome Michiganders

    How did your salmon end up turning out kingfish? I have about 9 fillets sittin here that I got this summer that I'm dyin to smoke. I've been reading up on it here and it's a lil intimidating for someone who is new to this lol. It just seems like there are alot of different ways to do it and I'm...
  17. primalinstinct

    Welcome Michiganders

    Thanks! Pretty successful for my first smoke but even those ribs won't soften my boss up. I just used sweet baby rays. I put it on the last hour in the smoker and hit em again when I was done. I was gonna make some sauce but it was already 8 when they got done, plus I had a lack of ingredients...
  18. primalinstinct

    Welcome Michiganders

    Haha work gets in the way
  19. primalinstinct

    First time smoking ribs

    Here is the final product and they turned out great, everybody said they were great. Thanks for all the help guys.
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    DSCN0465.JPG

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