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  1. T

    If you had to pick one thing???

    What would it be? If you could only smoke one thing for the rest of your life what would it be? I've tried a lot of different things over the last 2 and half years since I've joined the site but the one thing I always seem to compare everything else to is pulled pork! I've done maybe 20 or so...
  2. T

    salt for brine?

    Can I use regular table salt for brine? I'm at work and have my smoker and going to smoke a salmon fillet tomorrow. I want to brine it over night and the only salt I have is regular table salt. I've got sugar and some garlic powder to use also.
  3. T

    venison in the smoker

    I guess you could smoke it to 150 and then put in a crock pot and cook till it all falls of the bone? Might make for some good soup stock also...hmmmm
  4. T

    venison in the smoker

    Turned out good, not great but everyone was happy and its all gone. When I wrapped in foil I brushed on some bbq sauce. It came out pretty tender and good flavor and it did pull, of course nothing like a pork shoulder but was able to pull most of it off the bone. I think I'll stick with the...
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    venison in the smoker

    I've got a neck roast in the smoker right now. The plan is to smoke it till it gets to about 150 or so then wrap in foil and take up to 200 or so and try to shred it and have bbq sandwiches for lunch. Never tried this so not sure how it will turn out. I know it wont pull like a pork shoulder...
  6. T

    Do you foil your pulled pork butts or not?

    I had always foiled mine at 150 or so, but the last one I did I did not foil and it was the best butt I've done so far. I thought the texture was much better, a little tougher but I liked that and a little dryer but not too dry. I did not let it rest either, I took it out at 195 and it sat on...
  7. T

    best butt yet!

    sorry for no pics AGAIN, but I assure you it did happen! Been eating pulled pork for 4 days straight and still loving it!
  8. T

    Venison Backstrap Fatty W/Wild Mushrooms Lots of Pics.

    After seeing this I finally tried my first fatty. I just wrapped a piece of backstrap with the sausage, no cheese or shrooms or anything else and it was great. Will try some cheese in there next time. Thanks for the great idea.
  9. T

    best butt yet!

    Thats what I always hear about the musTURD but I just have not been able to bring myself to try it.
  10. T

    best butt yet!

    I've done maybe 15 butts over the last 2 years since I've found this site and bought my smoker. I've always wrapped in foil at 145 or so and then took it up to 205. Well the last one my wife said was a little greasy so I did one this weekend and decided to try it without wrapping in foil and...
  11. T

    Venison Backstrap Fatty W/Wild Mushrooms Lots of Pics.

    Thats the best looking fatty I've seen! Hen of the woods and venison, it just cant get any better than that!
  12. T

    ABT heat

    The white membrane holds a lot of heat! Its the part that holds the seeds to the meat of the pepper. I take mine and cut length wise in half then scrape out the seeds and the white membrane. I would say that is where your heat is coming from.
  13. T

    Raleigh NC BBQ?

    I'll be staying in Raleigh for a night on the way to the beach in a few weeks and would love to hit up a good BBQ joint for dinner, any ideas? I'll probably be staying at 40 and Airport blvd and would prefer something close. A few places I've found so far that look good at Ole Time BBQ and...
  14. T

    Crab legs for Dysartsmoker

    wow that really looks great!! Are the shrooms dried from last year or frozen?
  15. T

    I just got 11 pounds of belly

    I've probably got a little more than 11 pounds of belly.
  16. T

    Made Some Breakfast Sausage

    Those look GREAT! What kind of casings did you use? Is that can of WATER thats sitting there in case you need to wet the casing a bit?
  17. T

    Walleye and Pike

    Last time I had pike was up in the BWCA and they went right from the lake to the hot griddle over the fire!! We just put some butter on the griddle and then sprinkled seasoning on the fillets, had some with lemon pepper, some with BBQ flavored salt, some just plain salt and pepper, but man were...
  18. T

    Hofbrauhaus, great place!

    The adulterator is like 8%! I think you can only get it in half liters, probably a good idea.
  19. T

    Hofbrauhaus, great place!

    Thats kinda what I figgured out while I was there. Seemed like a lot of Manchester City fans. I dont follow it at all my friend just needed someone to go and drink beer with him over there. Lots of great pubs in Manchester, great beer too.
  20. T

    Hofbrauhaus, great place!

    Would be really cool to go to the one in Munich. Were you guys there for Oktoberfest?
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