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  1. BaxtersBBQ

    Naked Smoked Pork

    Just hit 3 hours internal temp at 130F. Starting to smell amazing. Using 2/3 Apple 1/3 Hickory
  2. BaxtersBBQ

    Naked Smoked Pork

    I normally aim for like 190-195, I do more of a chopped pork. I’ll be using it for a pizza special tomorrow. I’ve screwed up a few briskets in my day but never a pork butt lol. I’m not worried about it being dry too much. I’m just more curious how the bark will taste. They seem to be pretty...
  3. BaxtersBBQ

    Naked Smoked Pork

    Oh nice. I just learned something!
  4. BaxtersBBQ

    Naked Smoked Pork

    Trying a bit of an experiment today. Just threw a pork butt in the smoker completely naked. No sauce, no rub, no seasoning. Ive seen a restaurant on tv that does it this way. Curious how it will turn out. My biggest worry is it getting dry, but I will still wrap it around 4-5 hours. Anybody...
  5. BaxtersBBQ

    Ribs for Dinner

    They look awesome! Now I’m craving ribs
  6. BaxtersBBQ

    smoker question on "type " of smoke

    I started with a kettle then I went to an offset... both of those are long gone and the last three smokers I’ve purchased are all electric. It’s just a heating element like an electric stove that heats under a metal box until the wood chips smoke, at the same time this heating element regulates...
  7. BaxtersBBQ

    New guy, still in the buying process!

    I started on a kettle. They’re ok... I mean they’re versatile if you like to grill and stuff too. Personally I would go electric. I agree with “fivetricks”. Just grab a masterbuilt from Walmart. Focus on the food/ recipes and Temps and cook times. Then work your way up to an offset. Fire...
  8. BaxtersBBQ

    Fatty advice needed!

    Frozen broccoli is a nice hack... already pre cooked just need to heat it
  9. BaxtersBBQ

    WHATS YOUR "GO-TO" BURGER??

    Agree! Has to be smash burger on the flattop. Super thin and crispy. Allows for more patties, more layers of cheese, and more seasoning and crust from the cooking. All I need is the cheese and maybe some grilled onion with a toasted bun!
  10. BaxtersBBQ

    Fajita chicken with Mexican street corn

    Street corn is one of my favorite things ever. Meal looks awesome!
  11. BaxtersBBQ

    Does anyone actually clean the inside of their smoker?

    Never used to. But after one winter I opened My smoker and the mold looked like a science experiment. Seriously looked like spiderwebs from a sci-fi movie. Now I clean after every use.
  12. BaxtersBBQ

    Dino Ribs

    Good lookin ribs!
  13. BaxtersBBQ

    A couple of questions regarding Sous Vide

    There’s a dude on YouTube with a channel called Sous Vide Everything. Check him out. Personally I can’t give you much info but I watch that guy all the time. He does smoked meats too
  14. BaxtersBBQ

    First "Successful" Brisket

    Nailed it, Looks AWESOME! Congrats!
  15. BaxtersBBQ

    New Smokin-It Model 3.5

    Hey I appreciate all the info. There’s some good stuff there. I’m not a bbq pro but ive been smoking meats for over 10 years. Ive tried a million different ways. A lot of those steps aren’t really really necessary though. And 14-18 hours seems way too long. And I stop cooking at 190, I do more...
  16. BaxtersBBQ

    Pork Shoulder Progressions

    Hit 190 at 4:39 almost exactly 8 hours after it started Unfortunately this is the last pic I got. Sorry for all the build up. I sold the entire butt before I got a last picture. Literally within seconds of taking it out of the smoker. Got an offer I couldn’t refuse...Sorry guys. Next time
  17. BaxtersBBQ

    Pork Shoulder Progressions

    Only my second day using it but so far I love it. Built like a tank. Check them out https://www.smokin-it.com/ It’s a small family owned business. Fraction of the cost of other commercial smokers. But I think most people buy them for their houses. This is the 3.5 model, a little larger than my...
  18. BaxtersBBQ

    Pork Shoulder Progressions

    These pics were at around 1:30(4hours). Internal temp about 150F. Just wrapped it, stuck the probe in. Turned the smoker from 250 up to 265. And will let it ride until internal temp hits about 190F.
  19. BaxtersBBQ

    Pork Shoulder Progressions

    Still playing around with the new Smokin-it 3.5. Just got it seasoned and did a test run yesterday. Doing a pork butt while at the restaurant today. I’ll continue to post updates. I’m really loving this smoker. 9:30am 11:30am 12:30pm (3hours)
  20. BaxtersBBQ

    New Smokin-It Model 3.5

    Quick update if anybody’s still reading this. This thing is AMAZING. I was a little sceptical when I read in the instructions not to use more than 8oz wood. I understood why when I seasoned it. Just two chunks hickory produced some of the most concentrated smoke I’ve ever seen. Those two pieces...
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