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  1. sonofasmoker

    Grizzly Bear from Eastern Washington State - New Member Today

    Welcome buddy! TONS of great information and great people on this forum. Cheers! :welcome1::sausage:
  2. sonofasmoker

    Pork Shoulder

    Following.
  3. sonofasmoker

    "Pics of my Pit"

    Holy moly Pop! You have def been blessed with an awesome setup! Cheers friend!
  4. sonofasmoker

    Dishwasher Mailbox AMNPS Mini-Smokehouse

    Oh man this is cool! Cant wait to see more pics and some cooks!
  5. sonofasmoker

    Going for "Butt Bark"

    Ok you got me, what does SOaS mean? haha
  6. sonofasmoker

    Going for "Butt Bark"

    I am on that bandwagon now. It seems like the bar forming acts like a sear and holds the juice it. Besides, its not like there isnt enough fat to keep the thing moist ;) 
  7. sonofasmoker

    Smoking Sundays

    I will need to try this!
  8. Going for "Butt Bark"

    Going for "Butt Bark"

  9. sonofasmoker

    Going for "Butt Bark"

    My typical smoking method for pork butt is fairly common. I would crank up my Traeger to 225, rub down my pork while its preheating, throw it on and spritz every hour until it hit 190 then foil. Doing this gives me some fantastic results, but a very soft skin - no bark. After getting some hints...
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    IMG_2198.JPG

    • sonofasmoker
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    • Album: Going for "Butt Bark"
  11. sonofasmoker

    First smoke post. Pork tenderloin and Brisket flat

    Nice job dude!
  12. sonofasmoker

    Dutch Oven Pork Belly Adobo

    Very cool! We need pictures next time, you tease! haha
  13. sonofasmoker

    how to get the best bark?????? on a pork shoulder!!!!

    This is the bark mecca for pork butt! GREAT JOB!
  14. sonofasmoker

    My first brisket

    It turned out well! This was more or less a test for me. I pulled it off a little too early (due to time constraints) but I am now set for my new run. Made some burnt ends too! Brisket is not nearly as scary as I thought it was. 
  15. My first brisket

    My first brisket

  16. sonofasmoker

    My first brisket

    It's been on the smoker since 8am. I just wrapped it and spread some parkay on it! I'm getting excited!
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    image.jpeg

    • sonofasmoker
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    • Album: My first brisket
  18. sonofasmoker

    Cheesesteak Hot Pockets (Step by Step)

    I froze mine and reheated them a week later. Let me tell you, they were even better after being reheated!
  19. sonofasmoker

    Messing around with the new Blackstone Griddle.

    I just recently found these and they seem awesome! Plus all the videos of people trying to act like they are chefs at Japanese Steakhouses on YouTube are pretty enjoyable to watch haha
  20. sonofasmoker

    Messing around with the new Blackstone Griddle.

    So can we get an update? I am thinking about buying one and want to get your input after a year of use. 
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