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  1. W

    Rapid fire pork butt

    Sammiches or just general picking. Touch on the soft side as expected, but not overall too bad. I’d do this again if in a rush. Finishing sauce and serve.
  2. W

    Rapid fire pork butt

    Foil. Still 325, I know it’s super hot but this is an experiment. Pizza ready to throw down should this fail miserably, but I’m sure it’ll at least be edible.. maybe.
  3. W

    Rapid fire pork butt

    I wrapped at 165. Normally I wouldn’t run anywhere near this temp, but I figured the worst I could get is sub par Q, worth the test to see if I can do an afternoon butt.
  4. 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.
  5. W

    Pork loin to bring in the school year

    Ready to rest. I have some fantastic honey bbq sauce I need to try on this.
  6. 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.
  7. W

    Pickle Brined Chicken Thighs

    That settles it, I’m making me some, looks fantastic.
  8. W

    First shoulders going down

    The final product. Definitely turned out good, will be served in a few more hours.
  9. W

    First shoulders going down

    So far so good. I woke up twice to spritz quick. They’re both steady at 162, likely just at a stall. I’ll bump them to 275 once they hit 170. I’m definitely throwing together some JJs sauce too!
  10. W

    First shoulders going down

    I’m not planning a wrap, lower temp is supposed to keep things from drying out vs the usual 250. At least that’s the theory. Will report back. Unfortunately, I have to be careful seasoning with some of the family that thinks a little pepper is a lot.
  11. 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...
  12. W

    First whole chickens, beer can and pineapple

    Mannn those fries went real quick! I think I need to invest in a basket though to get them a notch better.
  13. W

    First whole chickens, beer can and pineapple

    Pineapple worked pretty good. I might be a little less stingy with the seasoning next time but it was juicy and a touch sweeter than the beer can.
  14. 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
  15. W

    Dad's Backyard BBQ is ready to start up again

    Second cook on it last weekend. I forgot the pictures of it on the grill, next time. Easy Mac recipe - just throw it in a pan and stir a couple times. The loaf is a rectec recipe. Tastes great but was a touch dry, I have a few changes I would make next time to keep it moist.
  16. W

    Pickle juice brine?

    Already one of my go-to seasonings. I use that stuff on everything (fantastic on burgers)
  17. W

    Pickle juice brine?

    I was just thinking pepperoncini myself passing that isle yesterday. That stuff is strong though, vinegar wise.
  18. W

    Pickle juice brine?

    Haha, ok. Apparently not a new thought. I’ll try it on some chicken first whenever the smoker arrives. Almost like Christmas waiting for it. I have used zesty Italian before, typically for chicken breast or such.
  19. 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?
  20. W

    Dad's Backyard BBQ is ready to start up again

    Hudson Valley, NY. To be honest, I'm thinking do a beer can, and on another shove a pineapple in the chicken and see how that goes. An affordable test should it turn out meh.
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