I may have smoked a piece of meat or two...
Pork loin

Brown sugar, kosher salt and crushed habanero brine.

Bacon wrapped jalapeno peppers stuffed with cream cheese that is mixed with Arizona Gunslinger habanero sauce and topped with smoked pulled pork.

More loin.

A cooked popper.

Pork butt.

St Louis ribs.

 

The easiest way to shred smoked chicken.

Bacon wrapped loin.

Brisket.

Bacon wrapped chicken thighs stuffed with mushrooms, onion, garlic and parsley.

A 14 pound turkey.

 

I clearly have no idea what I am doing.




Split chickens



Pork



Ribs



Ribs



WINGS!



Pork



Ribs



Smoke ring



Pork



BRISKET!!

 

doing a pork butt this weekend, what are yall using to get that bark looking so good? I've done 4 or 5 butts in the past, they came out juicy and delicious but never with that thick beautiful bark yall got going on.

I'll be using a big green egg with some apple wood probably. I'll brine overnight, and in the morning dry it off and rub down with mustard then a dry rub the wife makes that i use on almost everything i smoke... do you ever wrap it in foil or just let it go till the end?

 

what type of smoker are you working with? yellow mustard as a binder seems to help my bark. also try mixing in some coal if you typically just use wood.

 

For me:

pork - light coating of less sodium soy sauce and then a dry rub mix. smoke until the internal temp is 190 (sliced pork) or 205 (pulled pork). Rib temp is a little less.

beef is similar except I use worchester sauce then a dry rub.

I do not wrap mine. I smoke pork/beef with the fat cap up (people will argue over this). I only wrap when I pull it off to let it rest.

My smoker for pork sits at around 220 or so. Chickens is a little warmer, in the 240-260 range.

Edit:

My Pit Barrel is primarily charcoal. I use wood chunks, soaked overnight in water and put them in the charcoal basket when I am loading it. I then pour my chimney starter coals on top. It'll smoke for 12-14 hours.

 

I run fat cap up on anything that has fat too. it just makes sense to me to use gravity to let the goodness soak down into the meat.

 

Im using a Big green Egg... so i use more lump coal and a little bit of soaked wood to get the smoke.
oh i was given one of these for Christmas
https://www.bbqguru.com/storenav?Cat...1&ProductId=35

I highly recommend it. turns my egg into a oven basically, set the temp and it will maintain 20 hours with out touching anything

 

Did some beef ribs today and gotta say...they were the ****!

 

wow, photobucket is screwing the forums over! I'm going to give it a shot anyways.


bacon wrapped marinated chicken breasts on apple: