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  1. livewirecs

    First time for a while chicken.

    came out perfect!! Skin was crispy with no broil! Used a Mesquite wood and my MES 30" and we all loved it! Took about 4 hours.
  2. First time for a while chicken.

    First time for a while chicken.

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    • livewirecs
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  4. livewirecs

    First time for a while chicken.

    Grabbed two 5lb-6lb while chickens. Olive oiled them up, rubbed them and threw them in the smoker at 275°. Here goes nothing.
  5. livewirecs

    Why do we let the pork butt rest?

    Thanks. I always wondered.
  6. livewirecs

    Change of plans...Pulled Pork overnight...(First Attempt at overnight)

    I've decided to run with an overnight smoke of a 7lb pork butt. I've never done an overnighter, and I'm a bit nervous but we will see how it goes lol.... I'm going to smoke it for about 3-4 hours (hopefully getting to IT of 170) and then stop adding wood and let it roll all night while I sleep...
  7. livewirecs

    Why do we let the pork butt rest?

    I am about to start a butt tomorrow at 7:30am (7lbs) and hoping to eat it by 6pm, but my questions is why do we let the butt rest for an hour or so? What is the reason for it? 
  8. livewirecs

    Dads Smoking A Butt again!

    Waking up early to smoke a pork butt again for some pulled pork on Fathers Day!! Last attempt (only attempt so far) turned out pretty great so I'm pumped. I'll be updating with prep and cook pics soon!
  9. livewirecs

    Father's Day Butt

    Waking up early to do mine tomorrow! Best of luck to you!
  10. livewirecs

    Saw some cheeseburger sliders on here a few weeks ago and now I can't find the thread

    No that's not it, but thanks for the link and I did find it it was actually on a Facebook group. But I appreciate it
  11. livewirecs

    Saw some cheeseburger sliders on here a few weeks ago and now I can't find the thread

    They were smoked like one giant cheeseburger in a tray. Almost a loaf style, then cheese was added to the top and they cut them into sliders but now I can't find the thread.  So I ask what temp should I attempt this at? I am going to mash 2lbs of ground chuck into a big square and smoke it...
  12. livewirecs

    First attempt at 3-2-1 ribs.

    Thanks! Without your help they might not have been so good!
  13. livewirecs

    First attempt at 3-2-1 ribs.

    They were pretty good! Very tender. Didn't fall of the bone but came close. Needed to be a bit smoker. I used a Pecan/Apple wood mix but kept it to tame. I had a bad experience a few weeks ago (creosote) and now I've been "woodshy" lately. Oh well they were still yummy.
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  15. livewirecs

    First attempt at 3-2-1 ribs.

    Out of the foil and back in for the final hour. Smelling good!
  16. livewirecs

    First attempt at 3-2-1 ribs.

    ok, wrapped in the foil. 
  17. livewirecs

    First attempt at 3-2-1 ribs.

    Thanks guys. Yeah they still have a ways to go I appreciate the help!
  18. livewirecs

    First attempt at 3-2-1 ribs.

    IT timer just went off at 170. Uhhhh no. They were only in two hours at 225. Lol #SmokeOn
  19. First attempt at 3-2-1 ribs.

    First attempt at 3-2-1 ribs.

  20. livewirecs

    First attempt at 3-2-1 ribs.

    Smoking some St. Louis and Baby Backs with some vegetables and gonna toss some eggs on.
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