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  1. bobank03

    5lb shoulder for an all day smoke 0530 start- With Q-View!

    did a spritz a few minutes ago at 2:30 which was the 8 hour mark.  Pork shoulder barking up nice! Side of fresh green beans doing their thing. I should have looked for a green bean recipe before I just snapped them and threw them in a pan with salt and water and a little butter.
  2. 2014-07-26 14.52.21.jpg

    2014-07-26 14.52.21.jpg

    • bobank03
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    • Album: 5lb shoulder for an all day smoke 0530 start- With Q-View!
  3. 2014-07-26 14.52.27.jpg

    2014-07-26 14.52.27.jpg

    • bobank03
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    • Album: 5lb shoulder for an all day smoke 0530 start- With Q-View!
  4. bobank03

    Over night smoke

    we all do! Every week!!!
  5. bobank03

    First fattie question

    yep, thats about right I'd say. Don't forget 5 minutes in the oven on broil to crisp up the bacon... Makes all the difference in the world. 
  6. bobank03

    Bear hams

    Interesting questions... I'm sure someone can answer them. I can't but I wish I could. I will check back though to see what happens. You should do a thread on the cook and what you did. Lot's of pics... Just in case I get a bear one of these years! Looking forward to hearing more! 
  7. bobank03

    Retirement smoke

    looking good at the 3.5 mark. What temps are you cooking at? How many pounds is that butt?  I'm about 8 hours in on my 5 lb shoulder smoke. The shoulder is sitting at an IT of 172... About 30 more to go... 
  8. bobank03

    Ribs are on. Okie Joe with all the mods. Clear blue smoke and steady 225. What are your thoughts?

    I'm thinking... What are you going to have for refreshments while you wait? Beef, BB or Spare Ribs? 
  9. bobank03

    5lb shoulder for an all day smoke 0530 start- With Q-View!

    2:20pm IT is 171 and smoker was at 282 and is coming down after raising the heat up just a bit to push through the stall. Ice tea is freshly brewed and the spritz'n sauce is ready for action! Lol 93 degrees here right now. Thankful for my nice shady spot in the corner of the yard! 
  10. 2014-07-26_132923_023.jpg

    2014-07-26_132923_023.jpg

    • bobank03
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    • Album: 5lb shoulder for an all day smoke 0530 start- With Q-View!
  11. 2014-07-26_141805_541.jpg

    2014-07-26_141805_541.jpg

    • bobank03
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    • Album: 5lb shoulder for an all day smoke 0530 start- With Q-View!
  12. bobank03

    5lb shoulder for an all day smoke 0530 start- With Q-View!

    Can't go wrong with that mix! I decided not to wrap like I originally planned. I really like a lot of bark and I think if I foil up now that isn't going to  happen. I think the spritzing is a good idea. I use a little something different in my apple juice from the old country. Just enough for a...
  13. bobank03

    Retirement smoke

    Sounds good Gunny! Keep us posted. Sounds like the makings of a great retirement party! 
  14. bobank03

    First pork butt.

    I don't mop mine, but I am going to foil mine up and give it a good drink of apple juice and some secret spices
  15. bobank03

    Over night smoke

    good job on that one Adam. That little cooker does a great job, doesn't it? Great looking bark! 
  16. bobank03

    Pulled pork, ribs and firebox monitoring

    looking good, maybe load a half chimney to keep the temps from climbing that high? Looking good! 
  17. bobank03

    5lb shoulder for an all day smoke 0530 start- With Q-View!

    I wish I'd have seen your post earlier! Quote: Thanks for that, I appreciate it. Thanks for looking!  1130 and we have the shoulder at 158 and the smoker running 220-235 most of the morning. As soon as we hit 160 I'm gonna foil up in a pan and add some apple juice (and a few other secret...
  18. bobank03

    PapaDon's BBQ

    never tried grilling bacon. Too afraid of the grease fire...
  19. bobank03

    Pulled pork, ribs and firebox monitoring

    yeah, it's about 450 miles between, us, but right off the same Highway (more or less). Never seen Pult before. Reminds me of the Geotta we ate in Cincinnati when I was a kid. I make it here too when I have a hankering. It is Pork Sausage, steel cut oats, onions and some seasonings. Cooked...
  20. bobank03

    SMOKED EYE OF ROUND

    Well, they look great. That's what it's all about, coming up what works perfect for you. I like the BBQ Sauce injection idea!
Great deal on LEM Grinders!
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