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/smoking
Started 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/smoking
Burnt end that was just absolute mancandy.
/r/smoking
Pork belly burnt ends.
/r/smoking
First smoked prime rib!
/r/smoking
Making some pork belly burnt ends while we decorate for Christmas.
/r/smoking
Smoking some chicken with mesquite and rosemary branches and spices. That color is beautiful 🌿❤️🍗💨
/r/smoking
Pork tenderloins. Cherry smoke.
/r/smoking
6 and half hour no wrap baby
/r/smoking
Picked 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/smoking
Smoked Tomahawks - details below
/r/smoking
First time beef ribs.
/r/smoking
Finally got a juicy brisket point only
/r/smoking
Smoked then fried turkey
/r/smoking
First 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/smoking
14 hour pork butt for my first ever smoke!
/r/smoking
Brisket I did for a party this weekend.
/r/smoking
Impromptu smoke
/r/smoking
$3 steaks smoked to at least $3.50 steaks
/r/smoking
When you get the fire just right
/r/smoking
Time for a butter bath
/r/smoking
RECTEC smoked 8lb pork butt for 10hrs
/r/smoking
Two briskets, 4 lbs apart, same timing. Makes no sense but this is my first time using butcher paper and I am sold.
/r/smoking
Smoked 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/smoking
Turkey and a Jealous Dog.
/r/smoking
Sirloin 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/smoking
And 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/smoking
First Smoke Ever - 13 Hours Pulled Pork Shoulder on a Kamado Joe
/r/smoking
Quick brisket in the smoker then oven to finish it off. Only about 8 hours of cooking required.
/r/smoking
Bought a smoker for $25 off Craigslist but I don’t know what I’m doing.
/r/smoking