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  1. kennedy4597

    Picnic Shoulder - Q-view!

    and shredded....wife said left-overs today were better than dinner Sunday!!
  2. Pork BBQ II 004.JPG

    Pork BBQ II 004.JPG

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  3. kennedy4597

    Picnic Shoulder - Q-view!

    Sorry for the delay..,,may I present the finished product....just pulled the bone....
  4. Pork BBQ II 004.JPG

    Pork BBQ II 004.JPG

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  5. Pork BBQ II 001.JPG

    Pork BBQ II 001.JPG

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  6. kennedy4597

    Picnic Shoulder - Q-view!

    Hit 205* right at 10 hours (suprised me it went that fast).....still double wrapped in foil and wrapped in a towel and in the cooler til about 4 when family will be home...will post finished pic
  7. kennedy4597

    Picnic Shoulder - Q-view!

    Went in the smoker at 4:15 AM...this was taken at 10:45 when it reached 160....wrapped up now to finish the journey to about 195
  8. Pork BBQ 001.JPG

    Pork BBQ 001.JPG

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  9. kennedy4597

    Picnic Shoulder - Q-view!

    Decided to make some pork BBQ...store was out of Boston Butt, so got a 8 pound shoulder instead
  10. Before P90X 002.JPG

    Before P90X 002.JPG

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  11. Before P90X 001.JPG

    Before P90X 001.JPG

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  12. kennedy4597

    Richmond VA

    Sounds good
  13. kennedy4597

    Easter Ham - Need Thoughts and Ideas

    now to add to my confusion....the misses invited more folks over for dinner and came home with a 6.5 uncooked bone-in Smithfield....original is 11.5...plan to smoke/cook at 225....how much sooner should the big one go on....will the 11.5 take 6 hours at least????   I'm okay with trial and error...
  14. kennedy4597

    Richmond VA

    Like the burger idea....and I'm right up the road from you - 20 min off exit 104....and I always enjoy a cold beer with meat smoking time!
  15. kennedy4597

    Hello from Central VA

    Hello everyone....I'm from Central VA (near Fredericksburg)....I use a Masterbuilt vertical propane smoker....Started smoking meat about a year ago....wish I could say everything has come out perfect, but that's the best part of trail and error....I have tried many things in the smoker, (except...
  16. kennedy4597

    Easter Ham - Need Thoughts and Ideas

    Al - Thanks for the link - I will check it out Bearcarver - I will go to roll call....thanks for the info and the welcome!....I try to smoke at 225 and not higher than 250
  17. kennedy4597

    Easter Ham - Need Thoughts and Ideas

    I bought a 11 pound uncooked bone-in Smithfield ham....It has a nice fat cap......I have a vertical propane smoker...I want to use apple chips and smoke for about an hour a pound....I use the hour per pound theory with chicken, beef, and pork shoulders and seems to work out well for my smoker...
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