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  1. 20150321_105857.jpg

    20150321_105857.jpg

    • AmericanSmoker30
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    • Album: Bone in Boston butts
  2. AmericanSmoker30

    Bone in Boston butts

    Thanks gunkle. Its been a while since i have posted anything. Hope it goes well. :biggrin:
  3. Bone in Boston butts

    Bone in Boston butts

  4. AmericanSmoker30

    Bone in Boston butts

    Good morning from southeast Texas my fellow meay smoking enthusiast. I am running two bone in butts for the first time. I have smoked numerous boneless. Thought i would take you on my journey. Here are some prep and starting pics. Smkoer is climbing to 250. I will try and keep everyone posted...
  5. 20150321_064337.jpg

    20150321_064337.jpg

    • AmericanSmoker30
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    • Album: Bone in Boston butts
  6. 20150321_062745.jpg

    20150321_062745.jpg

    • AmericanSmoker30
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    • Album: Bone in Boston butts
  7. 20150321_062155.jpg

    20150321_062155.jpg

    • AmericanSmoker30
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    • Album: Bone in Boston butts
  8. 20150321_061308.jpg

    20150321_061308.jpg

    • AmericanSmoker30
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    • Album: Bone in Boston butts
  9. AmericanSmoker30

    Brisket on the third round

    Thanks everyone. That's probably the best piece of meat I have pulled out of the smoker. :yahoo:
  10. AmericanSmoker30

    Brisket on the third round

    Here she is finished and devoured.
  11. IMAG0654.jpg

    IMAG0654.jpg

    • AmericanSmoker30
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    • Album: Brisket on the third round
  12. IMAG0652.jpg

    IMAG0652.jpg

    • AmericanSmoker30
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    • Album: Brisket on the third round
  13. AmericanSmoker30

    Brisket on the third round

    Here it is. 10-1/2 hours at 235F. Letting it set for about a half hour. Only opened door once to add water to moisture pan.
  14. Brisket on the third round

    Brisket on the third round

  15. IMAG0651.jpg

    IMAG0651.jpg

    • AmericanSmoker30
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    • Album: Brisket on the third round
  16. IMAG0649.jpg

    IMAG0649.jpg

    • AmericanSmoker30
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    • Album: Brisket on the third round
  17. AmericanSmoker30

    Brisket on the third round

    About to pull it off. Temp at 203. Pictures coming soon.
  18. AmericanSmoker30

    Brisket on the third round

    Starting my third go around with a brisket. Smoked a flat two weeks ago and it came out great. Now I am documenting this trimmed 7.5lb monster. Prepped with mustard and my own rub. Its about 5a.m. and she is smoking at 235 with a mix of mesquite and Apple chips. More pictures to come...
  19. AmericanSmoker30

    Getting that perfect flavor...

    I have been smoking for about seven months. I am using a 30" Masterbuilt electric smoker. I am getting the hang of time and tenderness of the meats I cook (patience is key) but it seems my smoke flavor is lacking in the wow department. How often should you actually smoke the meat? Do you feed...
  20. AmericanSmoker30

    Smoking on a sunday

    They are done. 215 for about six hours. The one rack fell apart as I was taking them out. Good sign for the tenderness.
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