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  1. W

    Rapid fire pork butt

    I wanted to try something different with a rather affordable shoulder. 9lb, I started at 12, 325 with a smoke tube, just about ready for a wrap and send it to 205. Smells right, I’m curious if the meat will tenderize well enough vs low and slow.
  2. W

    Pork loin to bring in the school year

    I haven’t had time to really fire this thing up in a while. I was cleaning the deck, could smell the pellets and decided today was going to be a great day Little holy voodoo, mesquite pellets (they don’t really hit like a stick burn, not so harsh) and we are ready.
  3. W

    First shoulders going down

    Got my first shoulders ready to throw on the smoker. I’m thinking starting 12am at 200, no wrap method. I’ll be spritzing with apple cider every once in a while, planning on bumping the heat after it hits 170 or so and letting it ride till somewhere between 200-205 internal. Hopefully it times...
  4. W

    First whole chickens, beer can and pineapple

    Figured today was a good day to test things out. One chicken is a beer can (properly pre-tested) lacking onion in the can as one of the kids hates it. The other, I shoved a pineapple up its jaxie to see what it does. Had to try smoking up some fries of course
  5. W

    Pickle juice brine?

    Ok, hear me out.. Random thought today after seeing Popeye's is going pickle with their entire menu, what if I dunked some chops into some pickle juice as a brine prior to smoking/grilling?
  6. W

    Dad's Backyard BBQ is ready to start up again

    Some 10 years ago I dabbled a bit. Chargriller side box smoker, though even then I didn't have near as much time as I would have liked to babysit the smoking part of the game. I did have a lot of fun experimenting, though I know I don't have anywhere near the time needed to sit all day and run...
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