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  1. Brisket YUP it's happening

    Brisket YUP it's happening

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  3. bowhunter3290

    Brisket YUP it's happening

    Beef angus brisket 16.75 before cutting fat, and it had a lot of hard fat. Got as much as I could get off. Simple Texas rub pit will be starting in 30 minutes to get to temp then once temp holds I'm throwing it on and going to sleep lol for 4 hours
  4. bowhunter3290

    Cleaning smoker??

    The oklahoma joe has a drip hole maybe 3/4" i cant remember the size, but I do get the grease out after a big cook like the pulled pork, ribs and chicken never really did anything 
  5. bowhunter3290

    Cherry Dr Pepper infused Pulled Pork

    hey Dave, question  why is it bad to put cola with nitrite just wondering?
  6. bowhunter3290

    Pulled pork

    it is even good second time around 
  7. bowhunter3290

    In over my head

    Will do
  8. bowhunter3290

    Cleaning smoker??

    After each cook I clean firebox and scrap off the grates and baffles, is that all I should do? Do I need to go into any other details. Yesterday was my third cook on it and I did take baffles out and wipe grease out of it. I do have the Oklahoma Joe highland thank you everyone
  9. bowhunter3290

    Pulled pork

    Took 10 hours. Moist and delicious, wife said it was so good she didn't even need sauce
  10. Pulled pork

    Pulled pork

  11. bowhunter3290

    Pulled pork

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  16. bowhunter3290

    Pork butt

    Thanks AL yeah we didn't know what to have with it.
  17. bowhunter3290

    Pork butt

    What I have learned from this cook.. 225 will take forever lol, 8# PP Kingsford is the way to go when I have longer then 4 hours to cook. The Walmart brand I used 1 1/2 bags of it. When I did my first season and cook of ribs it lasted 12+ hours with kingsford whole bag Brisket in two weeks...
  18. bowhunter3290

    Pork butt

    Picture my wife took
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  20. bowhunter3290

    Pork butt

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