Some guy trying to hustle "smoked" pork shoulder on Facebook. He should try actually using smoke. Man this makes me mad just looking at it. Sad thing is people in the comments are interested in buying it.
/r/smokingStarted at 6:20pm, finished 9:30am. Don't ever let anyone tell you that playing with your meat all night is a bad thing!
/r/smokingBurnt end that was just absolute mancandy.
/r/smokingPork belly burnt ends.
/r/smokingFirst smoked prime rib!
/r/smokingMaking some pork belly burnt ends while we decorate for Christmas.
/r/smokingSmoking some chicken with mesquite and rosemary branches and spices. That color is beautiful 🌿❤️🍗💨
/r/smokingPork tenderloins. Cherry smoke.
/r/smoking6 and half hour no wrap baby
/r/smokingPicked up a used WSM and smoked my first brisket. Half salt, half pepper rub at 275F for about 6 hours. Not sure if I carved it correctly, any feedback?
/r/smokingSmoked Tomahawks - details below
/r/smokingFirst time beef ribs.
/r/smokingFinally got a juicy brisket point only
/r/smokingSmoked then fried turkey
/r/smokingFirst try smoking a pork butt on my Weber Kettle. I used a commercial rub and let it set over night in the fridge. Smoked at 250 until it hit 160° which took about 5 hours, then wrapped in foil and finished it to 205° and let it rest in a cooler until it dropped back to 160° then I pulled by hand.
/r/smoking14 hour pork butt for my first ever smoke!
/r/smokingBrisket I did for a party this weekend.
/r/smoking$3 steaks smoked to at least $3.50 steaks
/r/smokingWhen you get the fire just right
/r/smokingTime for a butter bath
/r/smokingRECTEC smoked 8lb pork butt for 10hrs
/r/smokingTwo briskets, 4 lbs apart, same timing. Makes no sense but this is my first time using butcher paper and I am sold.
/r/smokingSmoked meat loaf. 3 pounds grass fed beef, I pound Italian sausage, I cup chopped onion, I cup bread crumbs, three eggs, one cup water. I like sauce at 140 degrees, she like no sauce. Couple of hours in the smoke at 250-275, pulled at 165.
/r/smokingTurkey and a Jealous Dog.
/r/smokingSirloin roast on sale at my local shop so picked up a 3 pounder and had them slice on their meat slicer. Wet marinade this go. I've been using a homemade dry rub instead. Wet was: soy, worcestershire, water, onion & garlic granules, homemade smoked hot pepper mix. 225 til it was done.
/r/smokingAnd done... All were brined for 16 hours, left has just a dry rub, middle has (olive oil,dry rub, and a marinade) right has a mustard rub, as well as a marinade. Both marinades were placed on at 150° final temp I hit was 173°
/r/smokingFirst Smoke Ever - 13 Hours Pulled Pork Shoulder on a Kamado Joe
/r/smokingQuick brisket in the smoker then oven to finish it off. Only about 8 hours of cooking required.
/r/smokingBought a smoker for $25 off Craigslist but I don’t know what I’m doing.