I doubt that’s it.
I used to run five miles a morning carrying mine.
Maybe you just aren’t tough sir. Idk.
I’m not saying it, but some people may be?
Smoking Meat?
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I used to run five miles a morning carrying mine.
Maybe you just aren’t tough sir. Idk.
I’m not saying it, but some people may be?
Have you ever bought smoked tuna? It's GREAT! But it's not easy to find, and it's pricey.
Cooked a 4 lb pork butt 4 hours in the Oklahoma Joe Bronco between 225 and 250F.
Internal temps 162 & 165, brought in, sliced and shredded in food processor.
Crisped in air fryer at 450 for 2 minutes.
Had pretty good bark so didn't add any BBQ sauce to, has good flavor and makes good sandwiches.
Dogs give it 2 paws up...
Internal temps 162 & 165, brought in, sliced and shredded in food processor.
Crisped in air fryer at 450 for 2 minutes.
Had pretty good bark so didn't add any BBQ sauce to, has good flavor and makes good sandwiches.
Dogs give it 2 paws up...
Almost forgot, used mesquite chunks and a couple small pecan branches on top of briquets.
Salt, pepper, onion and garlic powder, a little bit of slap ya' mama and smoke flavoring for the rub.
I have it's twin I was going to make sausage out of, might apply rub and cook it tomorrow a. little lower and slower.
Salt, pepper, onion and garlic powder, a little bit of slap ya' mama and smoke flavoring for the rub.
I have it's twin I was going to make sausage out of, might apply rub and cook it tomorrow a. little lower and slower.
I cook until 199 interior temp, or more, generally around 19 hours. Generally use applewood. But I have a bunch of maple from trimming, so that’s a thought.
Surprised you crisp it.
Surprised you crisp it.
Cooked a 4 lb pork butt about 4 hours in the Oklahoma Joe Bronco between 250F and 270 (choked off till dropped).
Used mesquite chunks and some small pecan branches mixed in with briquets.
Salt, pepper, onion and garlic powder, a little bit of slap ya' mama, green chile powder and smoke flavoring for the rub.
Added BBQ sauce and wrapped at 160F. (temp started dropping, added more briquets) and finished off as temps came back up.
Internal temps 162 & 165, brought in, sliced and shredded in food processor.
Crisped in air fryer at 450 for 3 minutes, mixed up and repeated 3 times.
Used mesquite chunks and some small pecan branches mixed in with briquets.
Salt, pepper, onion and garlic powder, a little bit of slap ya' mama, green chile powder and smoke flavoring for the rub.
Added BBQ sauce and wrapped at 160F. (temp started dropping, added more briquets) and finished off as temps came back up.
Internal temps 162 & 165, brought in, sliced and shredded in food processor.
Crisped in air fryer at 450 for 3 minutes, mixed up and repeated 3 times.
About 12 hours in to an about 19 hour cook. 210. Lump, pecan and apple. Snaked it overnight.
Currently 169 internally, coming out of the plateau.
Trying an experiment. SWMBO insisted. It’s a Max Miller idea, modified. Coat in Lawrey’s and then a thin coat of molasses. After four hours, wash it all off. Shooting for internal 203. Might up the smoker temps to 225 after it hits the 90s internally.
Kamado Joe 3 series, not Big Joe. Also using FireBoard to control temps, and MEATER for meat internal temperature. And the SLO-roller.
I’m planning on foil wrapping it later, maybe when it hits 180ish. The recipe says apple cider. I was thinking of diluted apple juice. SWMBO wants us to use up some hard apple cider.
Anyone tried hard cider? Good / bad idea?
Really, it’s hard to screw up pork butt.
Currently 169 internally, coming out of the plateau.
Trying an experiment. SWMBO insisted. It’s a Max Miller idea, modified. Coat in Lawrey’s and then a thin coat of molasses. After four hours, wash it all off. Shooting for internal 203. Might up the smoker temps to 225 after it hits the 90s internally.
Kamado Joe 3 series, not Big Joe. Also using FireBoard to control temps, and MEATER for meat internal temperature. And the SLO-roller.
I’m planning on foil wrapping it later, maybe when it hits 180ish. The recipe says apple cider. I was thinking of diluted apple juice. SWMBO wants us to use up some hard apple cider.
Anyone tried hard cider? Good / bad idea?
Really, it’s hard to screw up pork butt.
5lb pork butt, Beer can chicken
Salt, pepper, mesquite and green chile seasoning, Slap ya mama also on chicken.
Mix of charcoal & lump with mesquite chunks
Closed lid on Oklahoma Joe Bronco at 7:50 am
Salt, pepper, mesquite and green chile seasoning, Slap ya mama also on chicken.
Mix of charcoal & lump with mesquite chunks
Closed lid on Oklahoma Joe Bronco at 7:50 am
Where do you find 5 pound butts? I typically only see 8 pounders.
