What's on the smoker today?

[El Jason]

 

[Big Bore]

Most recent use of the smoker. Killed this 90 lb sow this past hunting season. Smoked one of the hams last weekend. Turned out really good.

 

[peterk1234]

 

[Nick87]

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You're getting your use out of that thing.

 

[Dave N]

Very nice coloring!

 

[marksjeep]

Freezer clean-out kielbasa

 

[peterk1234]

 

[ChaosOneZero]

Did a pork shoulder yesterday. Turned out pretty good. We needed to feed our neighbors who came over to help us prep our basement reno for paint. We ended up doing pork tacos, which were excellent. Now I have 6 lbs of leftover pulled pork. Good problem to have I reckon.

 

[INMT]

Did a pork shoulder yesterday. Turned out pretty good. We needed to feed our neighbors who came over to help us prep our basement reno for paint. We ended up doing pork tacos, which were excellent. Now I have 6 lbs of leftover pulled pork. Good problem to have I reckon.

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Leftovers are my favorite. I vacuum seal in 1-2# packages and freeze for a later quick meal.

 

[WildWill]

Been in the 70s here last few days time to give the smoker a workout and have a few friends over. Gonna do a chicken for dinner tonight then put a pork butt on overnight. In the morning I'm going to do a couple slabs of bacon one for me and one for mom. Then I'm gonna do 2 baby back and 2 St Louis racks using a 2-2-1 method (maybe less on the babies) to go along with pulled pork sliders.

 

[Wildabeest]

 

[WildWill]

This one almost got cut up before a pic. Apparently I'm doing 2 pork butt's my father in law heard I was smoking and brought his over to throw on.

 

[WildWill]

Things are progressing.

 

[Bigjay73]

Stopped at a BBQ joint in Coppell,Tx while on a work thing this week. How in the heck do they get their flats oozing with juices? I get great compliments on my brisket, it's never dry, but it's never as juicy as the point. I could hardly tell the difference between the point and flat on the brisket I ate.

 

[Johnny Bravo]

Stopped at a BBQ joint in Coppell,Tx while on a work thing this week. How in the heck do they get their flats oozing with juices? I get great compliments on my brisket, it's never dry, but it's never as juicy as the point. I could hardly tell the difference between the point and flat on the brisket I ate.

They inject the crap out of it