.... I’m sorry... I’ve only used twice... ate it once... but here is some pictures for your viewing pleasure...
Put a Chuckie on today. I used Pit Barrel Beef and Game rub. Wrapped it at 150° internal and pulled it at 206°. Shredded it and had it on a roll with Mayo. The wife ran some over to our son's house. It was quite tasty.
January 1... Snowing and Smoking... going for some smoked chicken noodle soup...This one of my yard birds.... so hopefully a little extra to the soup...
Built a temporary roof over smoker yesterday, they were calling for freezing rain and they were right. 28 here and freezing rain, I put a brisket on at 5:00am! Happy new year!
I bought and butchered a whole pig recently. Here’s some of the bacon I made. Just a simple dry brine of salt, brown sugar and maple syrup. Smoked with apple and pecan pellets.
Gonna make some jerky this weekend for a fishing trip coming up. Looking to try something new. Anybody care to share recipes?