Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Hi everyone. My name is Dawn, I am a single mom of two teenage boys. I am a member of the OTBS, although I feel like I will have to earn if back. I haven't been here in a very long time due to life issues. Things have finally settled down, corrected themselves and I am back to smoking. I...
Woke up to this, guess they're done.
http://i408.photobucket.com/albums/pp170/irishteabear/P7170811.jpg
Pulled.
http://i408.photobucket.com/albums/pp170/irishteabear/P7170812.jpg
Shoulders hit the plateau from hell so I threw them in the oven. I am too tired and sore to be messing with them any more tonight. Have a thermometer probe in each one, set for 205* so I can get some sleep.
http://i408.photobucket.com/albums/pp170/irishteabear/P7160810.jpg
Yes, I am still alive and smoking! Two 10 lb shoulders, 8 monster chicken thighs and eggs. All smoked at 22-250* using oak, evoo and my rub. Well, except for the eggs.
http://i408.photobucket.com/albums/pp170/irishteabear/P7160805.jpg
Eggs are done...
Brisket is done. Picked it up and it pretty much fell apart. http://i408.photobucket.com/albums/pp170/irishteabear/P4210788.jpg
Point is cut and back in the smoker for burnt ends. http://i408.photobucket.com/albums/pp170/irishteabear/P4210789.jpg
Plateau time, stuck at 160*. I've given it an hour, about to take out some frustration on it. Will flip it over and around, seems to break the plateau.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.