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  1. heavyd4561

    My second brisket smoke

    Looks great!!
  2. heavyd4561

    Big Mac Fatty

    My kid ate it on a seeded bun with lettuce and more fatty sauce
  3. heavyd4561

    What's up with tough skin

    I used to have the same issue! Now when I do chicken I put them unwrapped in the fridge for 30 minutes or so all rubbed up before I cook. Works like a charm for crispy skin!!
  4. What's up with tough skin

    What's up with tough skin

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    IMG_0681.JPG

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  6. heavyd4561

    To Wrap a Pork Butt or To Not Wrap A Pork Butt

    I was always a wrap at 165-170 guy but last few runs I have gone no wrap and the bark is just awesome!!! Same goes for fat cap. I was always a fat cap on guy but last few without the fat cap for more bark have just came out great!!!
  7. To Wrap a Pork Butt or To Not Wrap A Pork Butt

    To Wrap a Pork Butt or To Not Wrap A Pork Butt

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    IMG_0732.JPG

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  9. heavyd4561

    Big Mac Fatty

    Yes ground beef, stuffed with cheese pickles and onions... Big Mac sauce and sesame seeds on top Round two came out better!
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    IMG_0729.JPG

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    IMG_0728.JPG

    • heavyd4561
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    • Album: Big Mac Fatty
  12. IMG_0727.JPG

    IMG_0727.JPG

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  13. heavyd4561

    Chicken Wing Smoking question

    Leave them uncovered in the fridge for 30-45 minutes before smoking. Skin will crisp up like clockwork
  14. heavyd4561

    Super Lean Brisket - Cooking wayyy too fast - HELP

    275 is fine. I do all my briskets at 300. They come out tender as can be with a great smoke ring!
  15. Super Lean Brisket - Cooking wayyy too fast - HELP

    Super Lean Brisket - Cooking wayyy too fast - HELP

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    IMG_0552.JPG

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  17. heavyd4561

    First pork shoulder, advice please!

    Try keeping smoker on and cooking until 203 degrees internal temp Once that is done, wrap in a towel and put it in a cooler for 2 hours or so. Will be super tender!
  18. heavyd4561

    Big Mac Fatty

    Yeah I learned the hard way, was my first stab at it
  19. Big Mac Fatty

    Big Mac Fatty

  20. heavyd4561

    Big Mac Fatty

    So decided to experiment and try a Big Mac Fatty on the Lang. My bacon lattice needs work but none the less came out great!!Pickles, onions, American cheese on the inside. Sauce recipe taste real close to "secret sauce" The bacon on the inside could have been crispier, I used a thick cut...
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