Shoulders, monster thighs and eggs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

irishteabear

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Sep 22, 2008
4,185
14
Downingtown, PA
Yes, I am still alive and smoking!  Two 10 lb shoulders, 8 monster chicken thighs and eggs.  All smoked at 22-250* using oak, evoo and my rub.  Well, except for the eggs.
biggrin.gif


http://i408.photobucket.com/albums/pp170/irishteabear/P7160805.jpg

Eggs are done:

http://i408.photobucket.com/albums/pp170/irishteabear/P7160806.jpg  

Monster thighs:

http://i408.photobucket.com/albums/pp170/irishteabear/P7160807.jpg  

http://i408.photobucket.com/albums/pp170/irishteabear/P7160808.jpg  

So far so good.
 
Hey Dawn---Good to see you!!!!

Nice thighs !!

I thought I smelled something good coming from down your way!!!

Thanks,

Bear
 
Looking good Dawn!!

  Craig
 
Last edited:
Glad to see you posting those fine smokes again, Dawn!

You weren't kidding about the thighs...HUGE! Even got a little smoke reaction goin' on there. I had forgotten about the smoked eggs, and I still haven't tried 'em yet after you first posted them for us a few years ago...silly me.

Nice butts, too...love the grill marks from the expanded steel grate! Don't feel bad about the "O"...smoke's done, just needs more heat, and the body needs sleep before you're smoked...been there.

Eric
 
i had a girlfriend in college with monster thighs,   only she called them PIZZA thighs!

Food looks great as usual
 
BEAUTIFUL!!!

Excellent smoke penetration. I zoomed in on the pan of pulled pork...smoke and moisture abounds! I like the longer, thinner strands of pulled meat, too.

You haven't lost your touch at all, Dawn...very nicely done.

Eric
 
BEAUTIFUL!!!

Excellent smoke penetration. I zoomed in on the pan of pulled pork...smoke and moisture abounds! I like the longer, thinner strands of pulled meat, too.

You haven't lost your touch at all, Dawn...very nicely done.

Eric
Exactly what Eric said !!!

Thanks for showing, Dawn!

Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky