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  1. telecomcal

    Sunday Smoke.......

    Pork fiished...7.5 hours on the smoker, 3.5 wrapped. Sat for 1 hour...here is what I got.
  2. Pork and Au Jus.JPG

    Pork and Au Jus.JPG

    • telecomcal
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    • Album: Sunday Smoke.......
  3. Pork close up.JPG

    Pork close up.JPG

    • telecomcal
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    • Album: Sunday Smoke.......
  4. Pork Done.JPG

    Pork Done.JPG

    • telecomcal
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    • Album: Sunday Smoke.......
  5. telecomcal

    Sunday Smoke.......

    Just pulled the pork off the smoke. 198 degrees. It is now resting on the counter under another layer of foil and an old sweat jacket....Will test for clean bone out in about an hour.
  6. Sunday Smoke.......

    Sunday Smoke.......

  7. telecomcal

    Sunday Smoke.......

    So, my first attempt a brisket and pork shoulder. Still going. Both have been on the it since 430 this morning. ( I forgot to get a picture of the brisket naked ). Here is the brisket, 10 lb flat, at 4 hours. Here is the pork shoulder butt , 9 lbs, also at 4 hours and 165 degrees, getting...
  8. Homemade Buns for Pulled Pork.JPG

    Homemade Buns for Pulled Pork.JPG

    • telecomcal
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    • Album: Sunday Smoke.......
  9. Pork SHoulder - ready for the wrap 2.JPG

    Pork SHoulder - ready for the wrap 2.JPG

    • telecomcal
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    • Album: Sunday Smoke.......
  10. Brisket - 4 hours in.JPG

    Brisket - 4 hours in.JPG

    • telecomcal
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    • Album: Sunday Smoke.......
  11. telecomcal

    Smokingmeatforums Newbie

    Thaks all..Just picked up a 8 pound pork shoulder butt bone in, and a 19 poud brisket....Sunday is going to be fun....I will try to post pics during my adventure.
  12. telecomcal

    Smokingmeatforums Newbie

    Hello all. Calvin from Eastern New Mexico. I have been smoking for about 6 months now, LOVE IT!!!! I don't have anything fancy, but the grill/smoker I bought works well for me. Red Stone from Tractor Supply..I know, I know...but it's my first one. I love the posts and can't wait to start posting...
Great deal on LEM Grinders!
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