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  1. bj77

    Pork butts Q-View

    9:30 pm on a Saturday night... what are you doing?? Starting the weekend smoke of course!!! Pork butts for pulled pork. Apple and cherry wood blend.. 225 ish for the first several hours then will crank it up to 275. Bad Byrons Butt Rub on the smaller one and my favorite concauction on the...
    • bj77
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    • Forum: Pork
  2. bj77

    Turkey Time!!

    And it's done... Turkey meat was amazing... turkey skin crisp but not edible.. cabbage needed a couple more hours probably. It's finishing off in the oven.
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    • Album: Turkey Time!!
  4. bj77

    Turkey Time!!

    The last of it finally on.. head of cabbage in the foil.. salt pepper butter and beer.. corn was brushed down with butter before going on. Still working on perfecting the corn. We are open to any tips or tricks you guys might have... oh and I think I forgot to mention earlier that we are...
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    • Album: Turkey Time!!
  6. bj77

    Turkey Time!!

    155 dregrees and a good crisp going... did a light brush with squeeze butter. (Pic is a little late)
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    • Album: Turkey Time!!
  8. bj77

    Turkey Time!!

    He loves it!! Ribs are is favorite to cook tho.
  9. bj77

    Turkey Time!!

    . Got the whole cook team involved today 128513
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    • Album: Turkey Time!!
  11. bj77

    Turkey Time!!

  12. Turkey Time!!

    Turkey Time!!

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    • Album: Turkey Time!!
  14. bj77

    Turkey Time!!

    13 lb Turkey is on.. this is my first attempt at turkey.. the plan is high smoke for about an hour then kick it up to the 300-325 range for the duration. Cabbage and Corn will go one later in the smoke. Pics to follow.
  15. bj77

    Saturday Chuckies

    Thanks b-one. I will definitely do one of those next time. Live and learn... and eat lots of yummy stuff along the way lol
  16. bj77

    Saturday Chuckies

    Turned out pretty good. A little dry, but the monsters ate every bit of it so it couldn't have been that bad.
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    • Album: Saturday Chuckies
  18. bj77

    Saturday Chuckies

    Ahhhhh!! Stalled out something fierce. Only sitting at 168 and we are sitting at 7 hours. Seems like an awful long time for 2 2lb roasts. Does Beef stall out like pork does? Do I need to wrap it? Or am I just being paranoid?
  19. bj77

    Saturday Chuckies

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