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  1. thrifty token

    First pork butt on the okie joe

  2. thrifty token

    Pork shoulder

  3. thrifty token

    Thrifty's First Brisket w/Q-View

    It sure was.....Glad I have leftovers!  Sliced and chopped.  Gonna be a fun week of munching....
  4. thrifty token

    Smoke rollin in.

    Nice looking ribs!  Great how your smoker all came together so quickly!
  5. Thrifty's First Brisket w/Q-View

    Thrifty's First Brisket w/Q-View

  6. thrifty token

    Thrifty's First Brisket w/Q-View

    Finally got around to trying a brisket.  After the result, I will be doing this again - soon! Found a rather small 6# Brisket flat Ready for Smoker Brisket halfway through process. Sliced Product.  Tender, tender, tender!  
  7. Brisket Sliced.jpg

    Brisket Sliced.jpg

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  8. Brisket2.jpg

    Brisket2.jpg

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    • Album: Thrifty's First Brisket w/Q-View
  9. Brisket.jpg

    Brisket.jpg

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  10. thrifty token

    Temperature Issue with Traeger Pellet Smoker

    I have an issue with my new Traeger Pellet Smoker (070C).  The temperature fluctuations are rather extreme.  Wrong move #1 was buying it at Costco.  Wrong move #2 was buying the floor model (half-price).  Was wrong move #3 buying this product? I set the Temperature Control to 225. The Factory P...
  11. Thrifty's Weekend Ribfest w/Q-View

    Thrifty's Weekend Ribfest w/Q-View

  12. thrifty token

    Thrifty's Weekend Ribfest w/Q-View

    Fired up my trusty ol' ECB for slabs of ribs. Smoked at 225-230 with cherry wood chunks.  Hardwood charcoal as fuel.   Used the 3-2-1 method as a base with Jeff's Rub and the modified Johnny Trigg basting formula. Getting Ribs Ready Smoked Perfection No leftovers, of course......
  13. No Leftovers.JPG

    No Leftovers.JPG

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    • Album: Thrifty's Weekend Ribfest w/Q-View
  14. Smoked Perfection.JPG

    Smoked Perfection.JPG

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    • Album: Thrifty's Weekend Ribfest w/Q-View
  15. Getting Ribs Ready.JPG

    Getting Ribs Ready.JPG

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  16. thrifty token

    First Chuck Smoke

    That looks so good I need to try it!! 
  17. thrifty token

    Hot & Fast Pulled Pork Question

    In summary: Jeff's recommendation was to smoke for 3 hrs at 225 and then finish in the over at 325 until a 205 internal temp is reached. Question:  Can this process be done in reverse?  Oven for a bit first, then smoke?  Anyone ever started a Boston Butt in an oven then transferred to a smoker...
  18. thrifty token

    Labor Day Pulled Chicken

    Yes, I brined for 2-3 hrs. I try and keep the ol ECB between 225 -240 for the smoke. I aim for 230. Good Luck. Don't forget q-view!
  19. thrifty token

    Labor Day Pulled Chicken

    I smoked until an internal temp of 168-170 degrees. Took around 3.5-4 hours. Definitely shorter than a pork butt!!
  20. thrifty token

    Royal Oak Lump Charcoal

    When it comes to Lump Charcoal, this site is my favorite: Unbelievable amount of info.  My new favorite is Rockwood Lump Charcoal made from Missouri hardwoods.  They will ship.   Please read our "Terms of Service", no offsite links allowed
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