Hey friends, just wanted to share some Qview from a recent smoke I did on the old untrusty ECB...went a little nuts with all the stuff I put in! Smaller piece is a pork tenderloin, larger one is a "nuca" or "secreto" which to the best of my knowledge is like a pork collar. We don't get boston butt over here, just picnic and I wasn't a fan when I tried it. This "nuca" works much better... At long last, my first edible brisket (try #3 or #4). Again, our ingredients here are lame, we don't get the whole brisket but just the flat, and they're pretty thin (max 1"). But the flavor was good, it soaked up the smoke more than the pork and it was tender and juicy, so yeah, I'm happy with it. On the right is that piece of pork tenderloin, which was cooked ok but it just lacks flavor, juice and texture. Glad I tried it but won't be doing any more of those. Smoked portobello caps for my vegetarian friend. They were tender and smoky, really happy with those. Also some smoked corn, that worked out nicely, the kids liked it. The wife whipped up some tasty cole slaw for the pulled pork sandwiches... And lastly, the pulled nuca/collar sandwich. Picked up some freshly baked rolls and it made a huge difference.