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  1. image.jpg

    image.jpg

    • papa7326
    • Media item
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    • Album: Venison tenderloin / backstrap
  2. papa7326

    Venison tenderloin / backstrap

    I'm gonna smoke my first venison tonight. Have tenderloins seasoned & wrapped in bacon
  3. papa7326

    digital Remote Themometers

    I'm leaning toward the maverick. I believe it will be easier. I'm kinda lazy. I like simple. I'm gonna make a shelf for the front of my smoker instead of the stupid basket that came on it
  4. papa7326

    digital Remote Themometers

    Hey Y'all. I'm looking at a new Thermometer. My academy one quit. What works better? Maverick ET-732 , i Grill  w/ my iPhone 5s Or something else? I need some advice on this one please. Y'all Have a safe & happy new year
  5. papa7326

    Brisket.

    Merry Christmas Y'all. I'm having a memory laps. I smoked brisket before, But at 13 lbs My math is saying 19.5 hr. I don't remember it ever taking that. I stay as close too 230 as i can w/ a indirect wood burning smoker.Oak & Mesquite wood from my Deer Lease. Is 180 the pull off temp? I use a...
  6. papa7326

    Venison Smoked Meatloaf?

    Watching BBQ pitmasters. They smoked meatloaf. I'm thinking of trying some venison meatloaf. What y'all think.
  7. Pork loin back ribs

    Pork loin back ribs

    • papa7326
    • Album
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  8. papa7326

    Pork loin back ribs

    Starting my ribs
  9. image.jpg

    image.jpg

    • papa7326
    • Media item
    • Comments: 0
    • Album: Pork loin back ribs
  10. papa7326

    Pork loin back ribs

    My wife bought some pork loin back ribs. should I cook them 3-2-1 instead of 2-2-1? there about 3lb. We like them too fall off the bones. what y'all think. My last baby backs cooked 2-2-1 turned out great. Thanks Y'all.
  11. papa7326

    221 rib recipe?

    Well I smoked ribs today. 221. Everyone loved them. Pulled the membrane, dry rubbed & added liquid butter when I put it on the smoker. When I wrapped, added brown sugar, honey & more liquid butter. 2hr & another on the smoke.
  12. papa7326

    221 rib recipe?

    What's the reason for the last hour unwrapped? Do you put anything on them?
  13. papa7326

    First Pork loins

    It was my first pork loin. I don't want anyone getting sick. I thought it a little done. But it was still juicy. I'm using a Acurite cheapie probe. & a pretty decant mech smoker thermometer. Saw the I-grill online today & thinking about it. I want to do ribs Sunday
  14. papa7326

    Pork Loin Temp.

    Rub not run
  15. papa7326

    Pork Loin Temp.

    The run was the wife's creation. Raw sugar & a rub w/ brown sugar & spices. Y'all sure help my cookin
  16. papa7326

    Pork Loin Temp.

    It's good.
  17. Pork Loin Temp.

    Pork Loin Temp.

    • papa7326
    • Album
    • Comments: 0
  18. image.jpg

    image.jpg

    • papa7326
    • Media item
    • Comments: 0
    • Album: Pork Loin Temp.
  19. papa7326

    Pork Loin Temp.

    Well I pulled them at 160 deg. It took only 7 hr. everyone on here said 2hr per lb. mine took 7hr at 225-250. I'll post picks when we slice it later
  20. papa7326

    Pork Loin Temp.

    Thanks. I'm gonna pull at 160 wrap in tinfoil. Then place in my oven ( oven off ) too rest. I figured 12 - 14 hrs. 4 hr I'm at 150 w/ 7 pounders
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