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  1. cyclonefan

    My first Brisket

    Wow, that looks good!
  2. cyclonefan

    Smoker Recommendation

    +1 WSM.
  3. cyclonefan

    wet brine question

    I use a level tablespoon of cure no. 1 per 1 gallon and it works fine.
  4. cyclonefan

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    I use the blue bag in my wsm without any problems.
  5. cyclonefan

    Pork Butt Ham

    It turned out great. Netting removed. The sliced one. Some pulled.
  6. 20141102_215902.jpg

    20141102_215902.jpg

    • cyclonefan
    • Media item
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    • Album: Pork Butt Ham
  7. 20141102_212520.jpg

    20141102_212520.jpg

    • cyclonefan
    • Media item
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    • Album: Pork Butt Ham
  8. 20141102_212847.jpg

    20141102_212847.jpg

    • cyclonefan
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    • Album: Pork Butt Ham
  9. cyclonefan

    Pork Butt Ham

    Yep, going to pull three of them. I did pull one off earlier that will be sliced.
  10. cyclonefan

    Pork Butt Ham

    Getting closer 190 degrees.
  11. 20141102_193202.jpg

    20141102_193202.jpg

    • cyclonefan
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    • Album: Pork Butt Ham
  12. cyclonefan

    Is it "taboo" top discuss liquid smoke?

    I put a few drops of it in a bowl of chilli to give it a little smokiness.
  13. cyclonefan

    Best Meat For A Newbie...

    Pork shoulder for pulled pork. Keep it simple and be patient.
  14. cyclonefan

    Pork Butt Ham

    9 hours in and they are all in the mid 170's for temperature. I'm going to take them to a little over 200. Here are a couple more shots.
  15. 20141102_152445.jpg

    20141102_152445.jpg

    • cyclonefan
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    • Album: Pork Butt Ham
  16. 20141102_152435.jpg

    20141102_152435.jpg

    • cyclonefan
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    • Album: Pork Butt Ham
  17. cyclonefan

    Pork Butt Ham

    Woodcutter, one of your threads inspired me to try this.
  18. Pork Butt Ham

    Pork Butt Ham

  19. cyclonefan

    Pork Butt Ham

    After reading about this for several months, I decided to give it a try. I started out with a twin pack of bone-in pork shoulder weighing around 10 pounds each from Sam's Club. I deboned and cut each one in half leaving four similar sized pieces of meat that was netted to keep shape. Pop's...
  20. 20141102_093111.jpg

    20141102_093111.jpg

    • cyclonefan
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    • Album: Pork Butt Ham
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