Smokin time !

[soap]

Sucker came nice and tender. Good smoke ring. Took it out at 186, then I wrapped it up prettty good in a towel and left it in cooler at 12pm. 4 hours later when family was showing up, I took it out to cut. Sliced some and chopped up some for tacos as well. All in all, I was very impressed.

i see the fiesta tin foil. shopping at my job now? good job on the meat btw,

[soap]

I did a chicken this afternoon and it was awesome. I think this smoker has ruined me, I turn my nose up at anything not cooked low and slow now.

looks very good.

[Roscoe]

Shit...I'll take that as a big compliment...hahahahaha

He said "decent".... let's not get too carried away here...

[Rafa]

Decent smoke ring. Looks good!

Shit...I'll take that as a big compliment...hahahahaha

[mstng86]

Country style ribs


Chicken thighs


Used some cherry wood this time. Ribs came out a little spicey but lots of flavor and surprisingly little fat.

[2165 Turbo Rail]

I made some beef and baby backs today. They were damn good

[bcoop]

Decent smoke ring. Looks good!

[yellowstang]

^^^ Looks tasty!

[Rafa]

Sucker came nice and tender. Good smoke ring. Took it out at 186, then I wrapped it up prettty good in a towel and left it in cooler at 12pm. 4 hours later when family was showing up, I took it out to cut. Sliced some and chopped up some for tacos as well. All in all, I was very impressed.

[Lone Sailor]

I personal don't overdue it on brisket temp, it can be easy to dry out at times. That's not to say that going that high a temp will guarantee a dried out brisket. I typically let mine go to 190-195.

[mstng86]

Usually 190 gets it tender enough.

[Andy@PrimeTuning]

Smoke to 165 then wrap - then take it to 200-205

Is how I do it

[2165 Turbo Rail]

It'll still be fine I've done a lot of them the same way

I'm trying something a little diff with ribs right now. And the. Throwing on some chicken breast shortly ( grill). Tomorrow is baby backs, meaty beef ribs and chicken in the smoker

[Rafa]

Damn. Now you got me thinking. Hope I didnt screw it up

[Silverback]

I always take brisket to 200-210