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  1. ribeye.jpg

    ribeye.jpg

  2. ribeye butts.jpg

    ribeye butts.jpg

  3. tom 178

    Boston Butts are in the smoke

    It has been 4 hours and I stuck the Maverick meat probe in and it is at 147 degrees. Well it is noon so the hydration has started Jasper7 even though it is only 101 degrees outside.
  4. hydration.jpg

    hydration.jpg

  5. 4hrs in.jpg

    4hrs in.jpg

  6. tom 178

    Sights from the cabin

    Beautiful looking area! I bet those deer would smoke up nice. I wonder how smoked rattler would be?
  7. Boston Butts are in the smoke

    Boston Butts are in the smoke

  8. tom 178

    Boston Butts are in the smoke

    Jasper7 I will try very hard to stay hydrated lol This has been in for about 2 hours, it was not injected or had a thermo probe in it yet. I'm waiting to see what the temp is later before I stick it.
  9. 2hrs in.jpg

    2hrs in.jpg

  10. tom 178

    Boston Butts are in the smoke

    I have two 7.5lbs. Boston Butts in the smoke for about 1 hour. It is 97 degrees here in Vegas today and was 89 when I started to get the smoker setup. I will probably see 110 degrees today. It is pretty dry here so the water pan is full in my MES 30 analog smoker. Later I will throw in a 2.5"...
  11. Hey there from Las Vegas

    Hey there from Las Vegas

  12. tom 178

    Hey there from Las Vegas

    Welcome Chase! I'm in Vegas too. I smoked some beef jerky earlier this morning and have a couple of racks of baby back ribs in right now. When I'm too lazy to smoke my own Rolling Smoke or Big B's Texas BBQ works for me :)
  13. jerky3.jpg

    jerky3.jpg

  14. jerky2.jpg

    jerky2.jpg

  15. jerky.jpg

    jerky.jpg

  16. tom 178

    Which pellets to use in my amnps

    I get mine from TJ also. http://www.amazenproducts.com/SearchResults.asp?Cat=21
  17. tom 178

    How much is Brisket in your area

    Here in Vegas I got one last week for 2.78 from Albertson's, but they are more usually. I have seen them closer to 7.00 most of the time.
  18. tom 178

    Butts n Shorts in MES analog 30"

    The ribs turned out ok, but I have made better. The pork was good as always.
  19. pork.jpg

    pork.jpg

  20. done pork.jpg

    done pork.jpg

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