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  1. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    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.
  2. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    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.
  3. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    Thanks!
  4. bigjrfan77

    8 Pounds of Dead Piggy Goodness

    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!
  5. bigjrfan77

    Today's Supper Project

    The rub gave it a superb flavor. The slices off the larger end aren't quite as tender, but overall I'm pleased.
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    IMG_1458.JPG

    • bigjrfan77
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    • Album: Today's Supper Project
  7. bigjrfan77

    Today's Supper Project

    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.
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    IMG_1456.JPG

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    • Album: Today's Supper Project
  9. bigjrfan77

    Today's Supper Project

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    IMG_1455.JPG

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    • Album: Today's Supper Project
  11. bigjrfan77

    Today's Supper Project

    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...
  12. bigjrfan77

    Today's Supper Project

    Will do. Went on the smoker at about 11:30 (central time)
  13. Today's Supper Project

    Today's Supper Project

  14. bigjrfan77

    Today's Supper Project

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

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  16. bigjrfan77

    Small Butt

    Thanks. My wife was happy with it, so no harm done other than my pride. Hate it that the pic turned out so dark.
  17. bigjrfan77

    Small Butt

    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...
  18. bigjrfan77

    Small Butt

    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...
  19. bigjrfan77

    Small Butt

    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.
  20. bigjrfan77

    Small Butt

    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.
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