Cleaned up 17.55 lbs. of Butt (2 pcs.) Friday after work, sprinkled them with lovin' and bagged them for transport.

The first one's a gamma-corrected shot. Threw them on about 9 PM friday night. Didn't have a light (loaned it out...)

Second Shot: Early Saturday Morning, stirred the coals and checked the progress.

Third Shot: The stick I had to 'suffer through' while I waited on it Saturday.


They came off early (for me, at least) which means I had it turned up too high Saturday morning. But they looked great, sat for a couple of hours, and pulled nicely.

No, there are never any 'finished' shots as my greasy mitts cannot pull and photo at the same time. And yes, I only like to sevre good old fashioned hand pulled Pulled Pork.
(The only thing makes me happier than playing with my meat... hearing the ladies tell me how much they like my meat.)
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Looks good Dan. :-)

Great job.
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I cold smoked some Paprika over Apple. Came out great. I will post some pics later.
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Marinated more chicken in jerk sauce and scotch bonnet sauce overnight. Going to throw them on the smoker at lunch today. Hope this batch turns out less dry and with more fire.
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Looking forward to eating this tonight. The one piece towards the back doesn't have the habanero sauce.... it's for my wife. :-)

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:-)

i should not be looking at these pics during supper time, my hot pocket does not compare
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picked up a double pack of butts, and a chuck roast. froze one of the butts, and smoked the other. sorry, forgot pics of the chuckie before it was eaten... butt should be done shortly.


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I haven't smoked anything on the BGE in I don't remember when. I have been itchin' for some brisket and decided to do one overnight. Picked up a choice 14 pounder and rubbed it with Plowboys Bovine Bold. I didn't want to fire up the Spicewine for one brisket so it is on the BGE now. Hopefully, I will remember to take pics in the morning!!!
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:-):-):-):-):-)
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Man my back porch smells wonderful this morning.



This was at about 14 hours and the internal temp was 182. Won't be long now!!!

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looks dam tasty Gator!
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looks like u still got it brent! :-)
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This one turned out to be one of the best briskets I ever cooked. Cooked it really low (200) overnight an then bumped the temp up this morning. Pulled it off after 16 hours and an internal of 195. Separated the point and flat. Put the flat in a cooler and put the point back on the cooker for another hour for burnt ends.

The burnt ends turned out great and the flat sliced perfectly!!! The slices were moist and such great beef flavor. Man I love brisket. Only problem is we had family over after church and it is pretty much gone. I may have enough left for one small sammich:-)
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:-):-)

I'm sitting at the office trying to catch up and I read this...argh!

Sounds yummy Brent!
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That looks delicious!!! :-)
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Dang, I love that...
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the finished pork pics from the other day....


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nice :-)

i'm gonna starve myself for EPIC :-)
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Man the weather cools off and people just abandon cooking on coal, lol. Actually there is some nice meat on this page,
and I even cooked a few racks but before I posted them, realized they look like all my other meat photos, and I just
didn't bother. But Man let the temp drop and this thread slows to a crawl. This used to be the only thread in this
sub-forum that was new every day, mostly every 30 mins. So I broke out some wings, some rib trimmins and a rack
of BBRibs for the crack of dawn for Saturday, the best day of football i will see all year maybe.
Oh, here's last weekend's ribs.
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Super Nice Wes and Brad!!!
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