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Posted
Didn’t see this thread  Here’s what I threw down on Saturday 

Brisket, ribs, poppers, sausage and hog

Posting pics is hard

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Posted
21 minutes ago, Dr Fear said:

Ribs look fantastic, how did you do them?

smoked them 5 hours, 3 hours out, 2 hours wrapped in butcher paper, then glazed with a brown sugar, butter and honey mixture

Posted

Just a reminder: temp probes are not cross-compatible. Ended up with a brisket that completely fell apart because the base station was reading 30 degrees lower than actual.

Posted
23 minutes ago, elfenix said:

Just a reminder: temp probes are not cross-compatible. Ended up with a brisket that completely fell apart because the base station was reading 30 degrees lower than actual.

ThermoPro

Posted

13lb'er. Took forever in the freezing cold today here in Celina. Flat is a little dry but taste is outstanding. a7069c84752e251097da2d92fb79afff.jpg49bc8ed98566efa0532eb5d9bec8e299.jpg

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