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Hi everyone, At 7a.m. this morning I put three 8 pound, bone in pork butts on the smoker. I know from experience, its going to be about 12 hours, so......I didn'y worry about putting my maverick probe in right away. I just inserted it and have a reading of 170 already! I'm not next to a bone...

Corporate Lesson 1 : A man is getting into the shower just as his wife is finishing up her shower when the doorbell rings. The wife quickly wraps herself in a towel and runs downstairs. When she opens the door, there stands Bob, the next door neighbor. Before she says a word, Bob says, "I'll...

Butt and ribs for now..........@3pm us cheese heads will smoke the bears :D

I cant get the HHH to clear on my maverick. My temp probe on my smoker says 250. Any ideas as to why I cant clear this on the digital?

Early pic :D

9-10 #sirlion steak (yes sirloin steak....trust me ) 3# thick cut bacon 3# pork sausage 3 large vadalia onions 6 green onions stalks included 6 green bell peppers 3 red bell peppers 1 yellow bell pepper 15 garlic cloves crushed 12 stalks celery diced 3/4 cup oil 6-8 jalapeno peppers or variety...

blueeeehhg

Is this it?

Here are the pics from the 10# pork butt I did a few weeks ago. Also made some smoked beans to go with it 8) I soaked the butt in italian dressing for 24hrs and then rubbed it with cajun seasoning. I mopped with apple cider and Jim Beam combo every hour. Smoked at 220 until butt was 190 and...

A couple of weeks ago we went to a pig roast, so I thought I'd post this for everyone :D

Here's a pic of my ribs :D I want to thank everyone for the great tips! I love this place These just were soooooooooo tender :D

My first beer can chicken on the smoker turned out excellent the other night! I took one stick of room temp. butter and added fresh rosemary, thyme, and garlic and stuffed it under the skin by the breast meat. I then rubbed the extra butter mix all over the outside and put rotisserie seasoning...

This is my rig guys :D I'm trying to work out the bugs with my new camera. The pics looked real nice until I shrank them down for the post :roll: Now they're a little fuzzy

pic

trying to down load pics, but it says file too big? What am I doing wrong? :roll:

www.brackenspub.com/beer.swf

I've been lookin'through the threads trying to get a full explaination of the 3-2-1 method for spare ribs, however, I cant find it. Can someone explain the process?

Hey guys, I hav'nt seen anything on duck. Anybody ever done it? If so....could you tell your successes or failures?

:cry: :o 8) :?