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  1. stjoeguy1122

    Pork Butt's....Amazing

    thanks, mine are at 180 right now, was going to pull them at 200 and FTC for 1-1.5 hours before I pulled them apart
  2. stjoeguy1122

    Multiple Temp Probes . . . couldn't find answers in other threads

    was just wondering if the receivers would try to pick up all four probes on one unit and go haywire thanks
  3. stjoeguy1122

    Multiple Temp Probes . . . couldn't find answers in other threads

    I have been trying to find info on temp probes. I currently have a Maverick ET-732 it operates on 433.92MhZ and it looks like all of the Maverick probes operate on same Freq. if I wanted to probe 4 or 6 meats while smoking what can I do? I really don't want to have to open up the smoker all...
  4. stjoeguy1122

    Too much Q-View?

    looks great, thanks for sharing the rubs and sauces recipes
  5. stjoeguy1122

    Butt Bark Qview

    that looks awesome, I am about ready to heat up my smoker and throw mine on for an overnight cook.
  6. stjoeguy1122

    Pork Butt's....Amazing

    looks great, what was IT when you pulled it out of smoker?
  7. stjoeguy1122

    did a couple of pastrami over the weekend

    I smoked up a couple more pastrami . . soaked them for a day, changed water out a couple of times. I trimmed most of the fat off. Coated with a mustard mix, ¼ cup yellow mustard, ¼ cup of my favorite sweet hot mustard, 3 tbsp of EVOO, all mixed together and applied. Made my rub with CGP, garlic...
  8. sliced.JPG

    sliced.JPG

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  9. fresh out of smoker.JPG

    fresh out of smoker.JPG

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  10. prepped ready for smoker.JPG

    prepped ready for smoker.JPG

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  11. stjoeguy1122

    Smokin' a Fatty tonight

    Mac and Cheese in a fatty, what a great idea . . .
  12. stjoeguy1122

    did another chuckie, with pictures

    I picked up a couple of chuck roasts at the store the other day. Coated one in reg yellow mustard and the other in my favorite Sweet Hot mustard. Used Jeff's rub and added just a little more CBP. Smoked at 225 in my MES 30 and used my AMNPS filled with 1 cup of Hickory and Oak pellets. These...
  13. chuckie sliced up.JPG

    chuckie sliced up.JPG

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  14. chuckie just out of cooler.JPG

    chuckie just out of cooler.JPG

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  15. chuckies out of frig heading to smoker.JPG

    chuckies out of frig heading to smoker.JPG

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  16. chuckie with sweet hot mustard.JPG

    chuckie with sweet hot mustard.JPG

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  17. stjoeguy1122

    my first Tri Tip

    While I was cruising the meat department trying to decide what to smoke up next I found a Tri Tip, having read so many posting on here about what an awesome cut of meat this is I figured I would give it a try. I covered it in sweet hot mustard, CBP, garlic powder, and I threw on a little Tony...
  18. tri tip sliced.jpg

    tri tip sliced.jpg

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  19. tri tip.jpg

    tri tip.jpg

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  20. stjoeguy1122

    some venison snack sticks

    where did you get it? I have only been able to find it online and not sure how well it ships. if I make more then a few pounds they seem to dry out pretty bad before they can get eaten, how do you keep yours from drying out when they are a week or so old?
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