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OT Smoking

I’ve done 2 pork shoulders in the past 10 days on the old PK, each one about 15 hours. Somehow my MD isn’t quite enough to make me smart enough to post pics though.

They’ve had great bark and so tender. Really really good stuff.
 
getting back to the fat side down cooked brisket thing...

Talked to a friend of mine who a big time BBQ hot shot and owns a big time spot here in town and hoping to open another this fall...The only reasoning for fat side down brisket cooking method is to develop a better bark. Its common on the circuit. Make sense, won't have the fat running down the brisket moistening the outside as much. Gives it a chance to dry and crisp a little more.
I used to smoke ‘em fat side down on the egg. Thought the fat offered a little protection from direct heat. Went to fat side up on the Traeger. Gonna do the next one fat side down and see if the meat holds together a little better.
 
Welp wife ended up being tired of meat (get your jokes in) this weekend. So now we’re having black bean quesadillas for dinner. Yeah......
 
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Welp wife ended up being tired of meat (get your jokes in) this weekend. So now we’re having black bean quesadillas for dinner. Yeah......
giphy.gif
 
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Will be my next big purchase. Just bought a kitchen aid induction range for the new house. Got the whirlpool inside pass from madturk on the main board. Really incredible deal.

I know some guys with Rec Tecs and they love them but I cannot recommend Pit Boss enough. It isn't the sexiest brand, but I would put it up against much more expensive pellet smokers any day.

If it would ever stop ****ing raining in GA I would be able to provide some additional meat BBQ porn for the board's consumption.....
 
Will be my next big purchase. Just bought a kitchen aid induction range for the new house. Got the whirlpool inside pass from madturk on the main board. Really incredible deal.
You won't be disappointed. Super easy to put together as well.

If you ever need customer service/tech support - you actually get a live person on the phone that can help within several rings. Great company.
 
You won't be disappointed. Super easy to put together as well.

If you ever need customer service/tech support - you actually get a live person on the phone that can help within several rings. Great company.

Bought my traeger from Home Depot because of free assembly and free delivery. I’m not mechanically inclined.
 
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dLT5BTk
Alright, so what is the secret to posting pictures on this board? There isn't an upload function so I assume it all has to be configured through the image button with a URL added. So, I did that and it continues to only show the Red X. Lil help?
 
Last edited:
dLT5BTk
Alright, so what is the secret to posting pictures on this board? There isn't an upload function so I assume it all has to be configured through the image button with a URL added. So, I did that and it continues to only show the Red X. Lil help?

I always upload to imgur, right click my photo once it uploads, select "view image", and then I use that URL....
 
Let me know when you gays stop with the pellet grill bullshixt and start smoking with stick burners like real men do.
I gotta admit, HT, you shamed me. So I bought a bunch of cedar lumber, built a new table, and got my kamado grill out of the garage. Burning off a couple years of shit that had accumulated on the inside right now. Excited to get re-aquatinted.

 
dLT5BTk
Alright, so what is the secret to posting pictures on this board? There isn't an upload function so I assume it all has to be configured through the image button with a URL added. So, I did that and it continues to only show the Red X. Lil help?
imgbb.com
Upload image.
Select BB full linked from the drop down
Copy url
Paste in here
Easy as pie


(Postimages.org started actin up)
 
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I gotta admit, HT, you shamed me. So I bought a bunch of cedar lumber, built a new table, and got my kamado grill out of the garage. Burning off a couple years of shit that had accumulated on the inside right now. Excited to get re-aquatinted.

One down, many more to go. Man card reinstated.

Spatchcock chicken on that bad boy!
 
Had some smoked wings in Florida last week. They were brined in beer/salt, smoked with Pecan. Flash fried and then tossed in a rub of salt/pepper/paprika/cayenne/brown sugar. They were delicious. I'm going to try some this week if I can find some damn wood around Ft Smith. Everyone is out.
 
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I’ve just seen it a few times on Facebook the last month and never done it myself. Ended up liking it quite a bit.
What kind of meat did you use? I like
Chorizo or ground beef best.
 
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