Newbie - I'd call these a success.

[madmann26]

Hi all,

Wifey bought me a Pit Barrel for my birthday and the last couple of weeks I've been able to use it. I first did a brisket (4.5lb packer) and then a pork shoulder (9lb, bone in). They turned out amaze-balls. The internal temp of the brisket was 195 and the internal temp of the shoulder was 205. Next up, chicken!

14224935_10208651743164288_186633204876964744_n.jp

• madmann26
• Sep 22, 2016

This is the brisket.

14316931_10208767377615077_8845321191954865747_n.j

• madmann26
• Sep 22, 2016

This is the pork shoulder.

14370029_10208767377935085_8307840956884491472_n.j

• madmann26
• Sep 22, 2016

This is the smoke ring on the shoulder.

 

[SmokinAl]

Welcome to SMF!

Your Q looks great!

Al

 

[mike5051]

Looks successful to me!  

Mike

 

[pcjack]

Welcome to the smoke club! Looks tasty!

Keep studying here, you will find a LOT of great people with solid suggestions. You will not find a more inviting group of people sharing ideas.


Good luck!
James

 

[madmann26]

Thanks everyone,

Here is a pic from yesterday's dinner. :D

14666108_10208940257536967_6667216767647078819_n.j

• madmann26
• Oct 10, 2016

 

[mike5051]

Beautiful ribs!

Mike

 

[b-one]

It all looks tasty!

 

[disco]

Good looking food. I can hardly wait to see your future posts!

Disco

 

[mdgirlinfl]

Looks super yummy! Now I'm hungry and my bacon isn't quite ready to smoke yet.


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