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52 members (NoHuntin, desertdog, UncleHuck, woodduck, James, doublefistful, Fatalis1, Borty, Dixiepatriot, StateLine, RareBreed, deerhunter_1, frosty, Stacey, odocoileus, farmerjay, mzzy, Dog, DThrash, AC870, donia, jjust, knock him down, metalmuncher, BentBarrel, AU7MM08, El_Matador, GATA87, treemydog, Okatuppa, BC_Reb, Claims Rep., paintrock, Bigwhitey, thayerp81, JoeyWommack, burbank, sevenup, Warhead, calebs111, HawkPilot, CNC, Butchman205, AU338MAG, jdstephen44, ts1979flh, deadeye48, BearBranch, 4 invisible),
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Key:
Admin,
Global Mod,
Mod
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Joined: Mar 2018
Posts: 4,831 Likes: 117
12 point
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12 point
Joined: Mar 2018
Posts: 4,831 Likes: 117 |
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Joined: Oct 2006
Posts: 9,138 Likes: 40
14 point
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14 point
Joined: Oct 2006
Posts: 9,138 Likes: 40 |
Last edited by Hunting-231; 05/23/26 05:03 AM.
"The struggle you're in today, is developing the strength you need for tomorrow."
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Joined: Mar 2018
Posts: 4,831 Likes: 117
12 point
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12 point
Joined: Mar 2018
Posts: 4,831 Likes: 117 |
Got the kids and grandkids coming this afternoon. Going to cook crappie tomorrow night for about 45 people at church. Smoker has 2 burners on front. I told my buddies that usually help me I would also bring a turkey breast. Life is good
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4 members like this:
cartervj, Wiley Coyote, Mountain Boho, Hunting-231 |
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Joined: Aug 2014
Posts: 751 Likes: 2
4 point
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4 point
Joined: Aug 2014
Posts: 751 Likes: 2 |
Got one going on later this afternoon for an all night smoke
FMB Turkey Calls
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Joined: Jun 2013
Posts: 57,352 Likes: 113
Freak of Nature
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Freak of Nature
Joined: Jun 2013
Posts: 57,352 Likes: 113 |
Nice! Gonna be plenty Beer, Boudin n Tabby Cat here. Caught some good uns last week, even lost a bank pole 🤦🏿♂️🤣
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Joined: Dec 2001
Posts: 14,546 Likes: 23
Booner
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Booner
Joined: Dec 2001
Posts: 14,546 Likes: 23 |
Put a big one on the Primo at 6:15 this morning. Smelling some kind of good out on the patio.
"You think I care? Roll Damn Tide"
Have you tried Google?
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Joined: Mar 2018
Posts: 4,831 Likes: 117
12 point
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12 point
Joined: Mar 2018
Posts: 4,831 Likes: 117 |
Well I just reached the magic 205 . Going to let it rest a while
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Joined: Oct 2006
Posts: 9,138 Likes: 40
14 point
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14 point
Joined: Oct 2006
Posts: 9,138 Likes: 40 |
Well I just reached the magic 205 . Going to let it rest a while X2 - wrapped in pink butcher paper, foil, and put into cooler for 2-hours. Mixed baked beans and put them on the smoker. Sunday School class coming over for dinner.
"The struggle you're in today, is developing the strength you need for tomorrow."
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Joined: Dec 2013
Posts: 28,352 Likes: 566
a.k.a. Dingle Johnson
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a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 28,352 Likes: 566 |
I have found that I don't have to smoke a butt fo an eternity to have a really good one.
"When I say ever thing I mean ever thing." - Frankie
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Joined: Apr 2010
Posts: 3,988 Likes: 26
10 point
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10 point
Joined: Apr 2010
Posts: 3,988 Likes: 26 |
Just put one one the Primo at 530 this morning.
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Joined: Oct 2012
Posts: 12,136 Likes: 41
Booner
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Booner
Joined: Oct 2012
Posts: 12,136 Likes: 41 |
Got 13# of butts to put on later this evening going to have all the neighbors over tomorrow to swim and eat
Well, the way I see it is there's just too many assholes
On a good day there's a bunch of assholes in here.
On a bad day there's too many assholes in here.
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Joined: Dec 2013
Posts: 28,352 Likes: 566
a.k.a. Dingle Johnson
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a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 28,352 Likes: 566 |
I've already got a raw ham on the smoker and i have two smaller chuck roasts that are about to go on a little later. Those will make some nice little "Poor Man's Briskets." We've got 4 of our cabin buddies coming over. Menu so far is: Smoked ham (Thanks to Noah for providing the raw ham) Smoked chuck roasts (Thanks Walmart clearance) Boho's baked beans Boho's pasta salad Trish's apple slaw Mande's deviled eggs And all the cocktails anyone wants to have up here at the Camp Little Ridge No Judgement Zone...  Going to be a fun afternoon despite the fog and drizzle up here on the mountain.
Last edited by Irishguy; 05/24/26 10:09 AM.
"When I say ever thing I mean ever thing." - Frankie
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Joined: Apr 2010
Posts: 3,988 Likes: 26
10 point
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10 point
Joined: Apr 2010
Posts: 3,988 Likes: 26 |
I've already got a raw ham on the smoker and i have two smaller chuck roasts that are about to go on a little later. Those will make some nice little "Poor Man's Briskets." We've got 4 of our cabin buddies coming over. Menu so far is: Smoked ham (Thanks to Noah for providing the raw ham) Smoked chuck roasts (Thanks Walmart clearance) Boho's baked beans Boho's pasta salad Trish's apple slaw Mande's deviled eggs And all the cocktails anyone wants to have up here at the Camp Little Ridge No Judgement Zone... Going to be a fun afternoon despite the fog and drizzle up here on the mountain. And you missed all the beach crowds
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Joined: Dec 2018
Posts: 3,135 Likes: 15
10 point
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10 point
Joined: Dec 2018
Posts: 3,135 Likes: 15 |
I put a shoulder on before church this morning to smoke. Just turned it up to 300F and is will go til internal reaches 205F.
To GOD be All the glory!!!
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Joined: Dec 2009
Posts: 2,370 Likes: 35
8 point
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8 point
Joined: Dec 2009
Posts: 2,370 Likes: 35 |
I just ate a can of Crown Prince sardines and crackers in the office at work.
Romans 8:1-2
"There is therefore now no condemnation to them which are in Christ Jesus, for the law of the Spirit of Life in Christ Jesus has made me free from the law of Sin and Death"
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Joined: Jun 2020
Posts: 15,112 Likes: 52
Old Mossy Horns
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Old Mossy Horns
Joined: Jun 2020
Posts: 15,112 Likes: 52 |
I got about 8 1/2 pounder been on for 18 hours. Its cooking real low on oklahoma joe now and i will move it to cooler for 3-4 hours shortly
Hunt the wind - leave it better than you found it - love your neighbor as you love your self
We need prayer for our country now more than ever
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Joined: Mar 2018
Posts: 4,831 Likes: 117
12 point
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12 point
Joined: Mar 2018
Posts: 4,831 Likes: 117 |
Headed home from church. Got to get 3 gallons of crappie and some pickles ready to start cooking tonight
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Joined: Dec 2013
Posts: 28,352 Likes: 566
a.k.a. Dingle Johnson
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a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 28,352 Likes: 566 |
I'm not smoking mine near as long as some of you guys, but it's still going to be delicious. I've drastically cut down my cook times and if anything I'm getting better smoked meat. Why You Can Skip the 20-Hour Cooks... The smoke limit: Meat stops taking on smoke once it crosses 140 - 160F. Smoke rings stop forming, and the smoke flavor will not get any deeper. Toughness to tenderness: The magic of a pork shoulder lies entirely in breaking down connective tissue (collagen) and rendering internal fat. This breakdown is dictated strictly by the internal temperature of the meat and the amount of time it spends around 200F, not by the type of smoker or the number of hours it sits at low temperatures. This is just my recent years experiences... and I know everyone has their favorite method they swear by, so it's all good. I'm just letting the inexperienced guys know that it's doesn't take an all nighter or setting your alarm clock for 3:00AM on a holiday to have some fantastic smoked meat. Currently we are looking like this... ![[Linked Image from live.staticflickr.com]](https://live.staticflickr.com/65535/55290596526_08f2cdfb86_4k.jpg)
Last edited by Irishguy; 05/24/26 12:29 PM.
"When I say ever thing I mean ever thing." - Frankie
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Joined: Nov 2017
Posts: 2,421 Likes: 12
10 point
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10 point
Joined: Nov 2017
Posts: 2,421 Likes: 12 |
I'm not smoking mine near as long as some of you guys, but it's still going to be delicious. I've drastically cut down my cook times and if anything I'm getting better smoked meat. Why You Can Skip the 20-Hour Cooks... The smoke limit: Meat stops taking on smoke once it crosses 140 - 160F. Smoke rings stop forming, and the smoke flavor will not get any deeper. Toughness to tenderness: The magic of a pork shoulder lies entirely in breaking down connective tissue (collagen) and rendering internal fat. This breakdown is dictated strictly by the internal temperature of the meat and the amount of time it spends around 200F, not by the type of smoker or the number of hours it sits at low temperatures. This is just my recent years experiences... and I know everyone has their favorite method they swear by, so it's all good. I'm just letting the inexperienced guys know that it's doesn't take an all nighter or setting your alarm clock for 3:00AM on a holiday to have some fantastic smoked meat. Currently we are looking like this... I agree with Irish and I happened upon this by chance a couple of weekends ago. In the past I've always cooked my butts on the Kamado all the way until it was time to pull and rest, but the last time I knew I was going to be short on lump charcoal. I smoked the butt for about 5 hours to around 155 internal and then finished it in the oven at 250 until it reached 205. Pulled it, rested it, and it was just as good as any other butt I've smoked overnight. Definitely saves on the amount of charcoal and smoke wood used. YMMV PS: that meat is looking DAMN GOOD!
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Joined: Mar 2018
Posts: 4,831 Likes: 117
12 point
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12 point
Joined: Mar 2018
Posts: 4,831 Likes: 117 |
That looks delicious Irish. I have a traeger but part of my settlement with one of the duck farms when I fixed it up and it sold for a huge profit was a smoker on a trailer. I have been using it with hickory wood I cut. The traeger has not been fired up in nearly a year
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