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  1. IMG_0540.JPG

    IMG_0540.JPG

    • heavyd4561
    • Media item
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    • Album: Hot and fast brisket cook
  2. Hot and fast brisket cook

    Hot and fast brisket cook

  3. heavyd4561

    Hot and fast brisket cook

    Doing a 12 pound packer today I trim aggressively on the point so I can have bark on both sides of my burnt ends
  4. IMG_0538.JPG

    IMG_0538.JPG

    • heavyd4561
    • Media item
    • Comments: 0
    • Album: Hot and fast brisket cook
  5. IMG_0536.JPG

    IMG_0536.JPG

    • heavyd4561
    • Media item
    • Comments: 0
    • Album: Hot and fast brisket cook
  6. heavyd4561

    Best way to crisp chicken skin once smoked?

    Try putting the bird unwrapped in the fridge for a few hours right before hitting the smoker. It helps get that skin crispy
  7. Smoked sweet sausage - first cook of the spring!

    Smoked sweet sausage - first cook of the spring!

  8. heavyd4561

    Smoked sweet sausage - first cook of the spring!

    Finally got the nice weather here to stay so finally broke out the Lang for the first time this spring. Smoked sweet sausage using apple wood- 275 degrees. DELICIOUS!!!
  9. IMG_0509.JPG

    IMG_0509.JPG

    • heavyd4561
    • Media item
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    • Album: Smoked sweet sausage - first cook of the spring!
  10. heavyd4561

    Final 4 Apple Jalapeno Baby backs

    They look great! How hot were they?
  11. heavyd4561

    What to smoke first?

    Why not so them both!!
  12. heavyd4561

    Which stick burner to buy??

    I love my Lang patio
  13. heavyd4561

    Bulk fruitwood in MA/RI area

    Anyone got any leads for some bulk fruitwood splits in the MA/RI area?
  14. heavyd4561

    Pork Belly Burnt Ends

    I cubed, sauced then put them in a foil pan to finish on the Lang. I tend to be a hot&fast guy, these were done at 285
  15. heavyd4561

    New to the forum!

    Thanks!! Look forward to some great discussions on the forum
  16. heavyd4561

    New to smoking

    Damn storm coming in Tuesday really sucks! I thought we were past this and ready for nice BBQ weather
  17. heavyd4561

    First time making smoke chicken wings!!!!

    They look great!! I have found leaving them uncovered in the fridge for an hour or so before smoking gets that skin crispy
  18. heavyd4561

    Pork Belly Burnt Ends

    I have tried this before, smoked the trimmed belly whole using peach wood, cut into bite size pieces, sauced and returned to the smoker. They were delicious
  19. Pork Belly Burnt Ends

    Pork Belly Burnt Ends

  20. IMG_0653.JPG

    IMG_0653.JPG

    • heavyd4561
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    • Album: Pork Belly Burnt Ends
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