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After 4 1/2 hours of smoke it’s into the pan, mopped, covered, and back in to get to 205°. Smells absolutely amazing. I messed up one of the pics with my fat shadow.

Thanks! I’m gonna pan it in 45 minutes or so. I’ll snap a couple more pics. Smells wonderful. I’m fluxuating between 235 and 260 on the thermo, but it’s a breezy day here in the Texas Panhandle, so that contributes quite a bit. Fire gets hotter when the wind gusts lol.

Thanks!

Rubbed her down last night and put her on the DynaGlo at about 8:30am. Hickory with a few pieces of mulberry just to get rid of them. Hopefully she’ll be done by supper time!

The rub gave it a superb flavor. The slices off the larger end aren't quite as tender, but overall I'm pleased.

After a scant 3 hours she's a steady 146° in the middle of her thickest part. Now she gets a nice nap in the cooler.

Thanks, Al. As a teenager I worked in a little barbecue joint called "The Best Little Smokehouse in Texas". It's where I tried pork tenderloin for the first time, and where I first began to learn the art of smoking meat. One of the co-owners was the smoke master. He never injected, never brined...

Will do. Went on the smoker at about 11:30 (central time)

Charcoal is in the chimney, apple chunks patiently waiting. No injection this time, just a simple rub.

Thanks. My wife was happy with it, so no harm done other than my pride. Hate it that the pic turned out so dark.

I've finished them in the oven before as well, but that was not an option last night in the Texas Panhandle with no central air lol. It would've been miserably hot in the house. I've yet to smoke with pecan or cherry. Our local landscaping place should have some soon, with firewood season coming...

At about the 5 hour mark I ran out of both wood and charcoal (my bad for not having enough on hand) so I pulled it at about 185 degrees. It wasn't tender enough to pull, but the slices were plenty tender, and the rub I used did give it a nice flavor. Wrapping it helped retain the tasty juices...

Thanks. Checked it at the 4 hour mark and it was about 160. Looks like a late supper. That's ok though. Good things come to those who wait.

Wrapped at 130 minutes. The wood is mostly apple, but I've thrown a chunk or 2 of mesquite and mulberry in just to get rid of it.

Today around 2 I got a hankerin' for some pulled pork. Since it was so late, I went to the store and got a 3 1/2 pounder, fired up the charcoal for the smoker, and rubbed the butt down. Got it on at about 4:25, so we likely won't be eating till around 9. I'm not a big bark fan, so I'm going to...

2 of our local grocery stores had them on a holiday sale for $1.79 a pound. I should've bought 2.

I just wanted to say thanks to all who have posted advice on this forum. I smoked my first brisket in my Dyna Glo Monday and it turned out PERFECT, thanks to the advise I read on the forum. I started with a packer trim that weighed in at about 12. I took advise from a brother in law that I've...

I mixed 3/4 cup of apple juice, 1/4 cup of orange juice, 1/4 cup of water, 1/4 cup of salt, a table spoon each of soy sauce, worschtershire sauce, garlic powder, and onion powder. I injected the loin the night before I smoked it, and applied my dry rub, then put it in a large ziplock back in the...

Thanks, Ray. I'm about 45 minutes northeast of Amarillo. I know very well where Hereford is.