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Best part about pulled is the leftover options are endless. Enchiladas, pot pies, curry, pizza- it can be added to anything.

It took 10 hours at 250F to reach temperature and tenderness for me. I am at high altitude so that time may differ for others.

Shoulder is better for pulling, its has more fat and connective tissue and benefits from a long cook. I have not tried to pull a leg before, though - usually only take those to 160.

Decided to try something different! Got a lamb shoulder from a local farm. Used a lamb rub, cooked until 165F then wrapped. Took it to 194 (high altitude), let it rest for 2 hours and pulled. Used the drippings to make lamb gravy. Very happy with how it turned out. Took about 12 hours including...

Thinking of smoking chocolate chip cookies.. I have maple, hickory, cherry, and alder on hand... what wood should I use?

I'm in Colorado nowadays, so lucky enough there are bison farms that sell straight to consumer. Bison back ribs are 5.75/lb, once my freezer gets a little more room I'll have to pick some up!

Thanks all! I haven't been smoking long but most every thing I've learned has been from reading this forum, so glad I could contribute a little.

I've cooked a lot of tri-tip in my life, coming from California. Never tried smoking it before, so decided to give it a go! And to mix it up, wanted to give a bison tri-tip a go as well. Smoked on my Smokin-it #2 wifi, with hickory and cherry wood. Rubbed it with olive oil and cow cover rub...

They did make a good Benedict !

Will have to try it!

After doing lots of reading here I decided to give my first smoked salmon a go. Did a 3 to 1 brown sugar salt dry brine for 4 hours. Rinsed it off. Let it dry for 4 hours in the fridge. Put it in the smokin it at 200f with 1.8 ounces of alder wood until it hit 140f. Pretty happy with the...

Lets not talk about it. Ha. The second smoke came out great, though.

I had a lot of left over smoked pork shoulder, so decided to try a smoked pork pozole. Turned out pretty good! The Smokey flavor is definitely different than traditional pozole.

Smokin-it 2DWifi

I put a drip pan beneath it the rack, but putting it in would probably have been easier!

Overcooked- nothing I would feed to friends/family! It was my mistake completely. I underestimated the time of the cook and ended up having to leave for a little bit near the end (at 191F). I dropped the smoker temp to 200F try to stall and hold the cook, but the meat temp dropped about 15...

Thanks for the tip!

Yesterday I posted in the welcome forum saying I was working on my first ever smoke. That did not go well and I did not end up with something edible. But that was yesterday. Always get back on the horse so today I gave it another go. My second smoke ever went much better. Just mustard and...

Just joining the group! Long time griller, first time at BBQ. Just got a Smokin-it 2d Wifi and am currently working on my first smoke! I've been lurking all week and am putting what I learned here so far for my first go. 2 pig butts. Injected with apple juice and put Kosmos chipotle killer bee...