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Bought a 5.8 pounder from Costco, followed Pops brine with a bag of pickling spice for 11 days and it was injected.

Started with a sirloin tip from Costco at 10 pounds. Seasoned with salt pepper onion and garlic powder. Smoked it with Apple and Mesquite for about 3 1/2 hours until an internal temp of 128°F then blasted it on my grill for a nice outside char. Sliced it up on my new to me slicer…made great...

Started with a 21.5 pound packer and trimmed just over 8.5 pounds off...into the brine today forSt.Patrick’s day in 10 days! Brine recipe: 2 gallons water 550 g pickling salt 450 g brown sugar 90g pickling soice 43g Cure #1

Cold smoking some steelhead from Costco in MN today! Dry cured with brown sugar, salt and nitrite for ~ 30 hours. Outside temp<20 degrees F, smokin’ it #3 with the amazen cold smoker never got above 70 degrees F.

Started with a nice Chinook, dry cured with salt, brown sugar, and pink salt for two days in a vac pack. Smoked for 10 hours on alder pellets and let rest overnight. Fresh bagels and cream cheese/onions/capers...excellent results!

Two 17#ers brined and injected with 1c white/ 1c brown/ 1c salt...in at 6:00, done at 9:30! The drain hole was plugged for some time as I poked it and a whole pan of drippings came out...steamed and smoked.

Pulled a 10 pounder out of the freezer, less one pound for the gravey pack and purge. Injected with a stick of butter, Utepils pils, and Tony Chachere's. In at 2:30 PM. Smoked with a mix of apple and hickory@ 250*F.

Started today 4/2/2017 with these:

In at 11:30 at 225*F

For thanksgiving 2016... Brined 3 birds, two for the smoker one for the oven: 1c brown sugar, 1c canning salt/ gallon...used 4 gallons

Started with this: Trimmed 40oz of fat: Seasoned with SPOG and paprika with a tiny amount of pink salt:

Trimmed

Got a great deal on a bag of chicken quarters something like $.59 a pound in a 10 pound bag. Very low-quality various sizes and a lot of fat and excess skin including backbone, feathers and tail but you get what you pay for ... I brined them in a gallon of water with a couple of sea salt cup...

Costco boneless butts, two pack:

Started with a 13# butterball...brined for 20 hours in salt, brown sugar and a little cure...in to the smoker at 2:10 pm with Apple wood.