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  1. smoke-dees-mon

    First fatty.

    Hey, those look pretty darned great! I wish I had a slice of each about right now :)
  2. smoke-dees-mon

    Pulled Boston Butt in Texas / Jeffs Rub / Creole Injection / Q View

    Looks like pretty awesome! Way to represent north Texas!!!!!!!!!!!!!
  3. smoke-dees-mon

    Hi temp Brisket.

    With relative few exceptions, most who cook briskets hot and fast start out with high-quality briskets. Most of the competition cooks who cook hot and fast (like Myron) cook Wagyu briskets, which are loaded with fat that tends to melt at a lower temp, and doesn't need to reach the same temps as...
  4. smoke-dees-mon

    Question about Brine

    What's your flavor profile going to be? Depending on that, here are some recommendations based on what I put in m brine: Tuscan (or, savory) brine-  chicken stock onions garlic lemon zest that I've lightly beaten to release essential oils lemon juice Worcestershire salt a little sugar...
  5. smoke-dees-mon

    Not so new, but first-time poster

    First off, thanks, all!  Second- as requested, Woodcutter! And here's the 26.75 with the Smoke-EZ. I snapped these real quick the day I put it together.  Hope these help! These were pics that I took on-the-fly without thinking I'd use 'em again, but I'm glad I had them to offer 
  6. Not so new, but first-time poster

    Not so new, but first-time poster

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  14. smoke-dees-mon

    Not so new, but first-time poster

    Good morning, all! I actually created an account quite awhile ago to see some pics, etc that were posted, but this will be my first post.  Texas guy here, from the McKinney/Frisco area north of Dallas. I've been cooking for quite awhile, do some small catering, and I compete as well. I have...
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