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  1. soonersmokering

    Smoking a Turkey

    With the bird that big I like to take the backbone out and spatchcock. Here's mine it was 18 pounds I put it in the brine with apple juice salt sugar peppercorns onions and two cans of Sierra Nevada pale ale. image.jpg (1,292k. jpg file) image.jpg (1,317k. jpg file) You have to put the bird...
  2. soonersmokering

    First fatties!

    Great looking bacon weave! That pizza fatty looks bomb, is that pizza dough wrapped around the fatty? Looks like a gigantic calzone.
  3. soonersmokering

    Favorite beverage for smokin'

    I like me a nice Belgium Quadruple Ale(home brew) with BBQ, it's sweetness balances well with the savory spices in my pulled pork.
  4. Favorite beverage for smokin'

    Favorite beverage for smokin'

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  6. soonersmokering

    Open Championship Pulled Pork and Chicken

    Here's the finished pork butt. Smoked for 8 hrs then 4 hrs wrapped in foil and apple juice tent liquids, provided an amazing base for a BBQ sauce. After 12 hrs and 200F internal temp, wrapped the butt in a towel and into the cooler for storage until dinner.
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  9. soonersmokering

    Open Championship Pulled Pork and Chicken

    First attempt at cupcake chicken, ended up using a muffin pan instead fits chicken thighs better. Made them jerk style with an Asian marinade, teriyaki sesame seed. Skin was rubbery, I think the bite through skin is overrated. Scraping the fat from the inside of the skin is a pain in the...
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  13. Open Championship Pulled Pork and Chicken

    Open Championship Pulled Pork and Chicken

  14. soonersmokering

    Open Championship Pulled Pork and Chicken

    Mustard massage and dry rub coating.
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  16. soonersmokering

    Injected Pulled Pork Q-View!

    Checkout that money muscle it like a freakin tenderloin!
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  18. Injected Pulled Pork Q-View!

    Injected Pulled Pork Q-View!

  19. soonersmokering

    Injected Pulled Pork Q-View!

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