Bear_JT
Hooked
Yup! Drizzle a little of extra virgin olive oil. I also like to hit it with a little meat church holy gospel seasoning and boom!
Smoking Meat -- Tips, Opinions, Recipes
- Thread starter notnalc68
- Start date
HighwayTrout
Hooked
The pork butt looking back at me from the smoker.
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HighwayTrout
Hooked
Well.
It’s Saturday on this July 4th weekend. What is on the smoker?
It’s Saturday on this July 4th weekend. What is on the smoker?
jesse3638
Hooked
Right now I just have a couple chicken breasts (Camp Chef SGX 36 is a bit much for 2 breasts..haha). I did 15lbs of pork and 8 lbs of tri tip a few weeks ago. Pulled the pork and froze 3/4's of it. We've had tacos, pizza, sandwiches, and put some on my Burger last night. Tomorrow I think I'm keeping it simple and just doing some brats and burgers.
HighwayTrout
Hooked
Yesterday.
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Today...
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. . Today...
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Brute
Hooked
That’s not a taco...are you okay?
OverlanderJK
Resident Smartass
You have no idea how funny this actually is.
HighwayTrout
Hooked
Jesus Christ! Haha
Brute
Hooked
Have you ever made Pernil?...and can it be made on a grill?
HighwayTrout
Hooked
I have not. I’ll have to order a couple from the butcher to try out. I’d imagine the Egg will be up to the task.
Brute
Hooked
I'm going to give it a try as well...need to have a big ass shoulder (is that an oxymoron?) with the skin still on...I have not. I’ll have to order a couple from the butcher to try out. I’d imagine the Egg will be up to the task.
desertrunner
Hooked
Finally made a pork butt I can be proud of. 10lb bone in pork shoulder with traeger coffee rub. Fat slab up at 225 overnight. Took it off at about 11 hours wrapped in butcher paper kicked the heat up to 300 to finish it off. Internal temp of 203 about 2 hours later. And it rested for almost 3 hours before pulling it for our party and damn... Just melted apart and bone came out clean. So satisfying
HighwayTrout
Hooked
Update from this morning.
A few slices my kid claimed....
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Speaking of which. I’ll probably wiggle the bones out and slice like a brisket from now on. The gigantic bones are cool and all but this just eats better.
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A few slices my kid claimed....
. Speaking of which. I’ll probably wiggle the bones out and slice like a brisket from now on. The gigantic bones are cool and all but this just eats better.
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OverlanderJK
Resident Smartass
Good progress today. Cutting 1/4” steel sucks but fire box is 90%. Tank is welded to the legs. I had to lower it cause the “boss” said it was too tall before.
OverlanderJK
Resident Smartass
I guess it’s starting to look like a smoker
Elroy231
Active Member
Not that I'm the most experienced, but I really like this style smoker. Nice work it's looking great.
kevman65
Hooked
OverlanderJK
Resident Smartass
It’s 1/4” it’s not going to distort/warp. But I did put angle around it to clean up the sloppy cuts. It was not easy cutting the 1/4” without the proper tools. I’ll order it to the size I need next time. I will probably add some bracing on the inside of the firebox door as a just in case. If that warps, I won’t be able to close it. If for some reason the other warped, it would effect the cooking process.
