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23.5 and 24.5. Cut 6 pounds of fat of both of them. They took a long time at 18.5 hours. Came out really good tho. One select and one choice. I did cut these cold next day, actually I think I cut into 1 about 6 hours later to have for dinner, just cut some of the flat off one, will be doing baby...

Kinda crazy right?

Smoked them for about 5 hours. The smoker accidentally got to about 170 for maybe 20 minutes. Dang it lol. I try to keep it under 150. Usually 145 for jerky. Came out pretty good. Did some pork and chicken sausage too, I made about 30 pounds a month ago

23.5 pound brisket and 25 pounder going to be pastrami in couple weeks. This tub is very rigid, got it from restaurant depot for 56$ but seems like it will be well worth it over time. Trimmed 6.5 pounds off these to big briskets. They seemed really fatty, could probably fit a little pig in here...

Here’s mine. Didn’t quite get it build in time. Built the truniun caps and cut the black locust trails yesterday. Could have got it done but the guy cutting the caps on the cnc torch took couple weeks. Can’t complain about free tho. Been working on this on and off for 1.5 years

Did 6 racks. 1 rack came off early. Dry rubbed the night before. Tossed them on the smoker then chopped up the oak wood and started the fire. Ran the smoker about 225. Got a little higher at time. They took 6 hours, I definitely tossed a couple of the ugly ribs on my plate but that’s ok

there’s a 2612 in there possibly 2. Which I have one in my kitchen, I guess they got new equipment. This was last week. I did take a second pic at break time

From 18 pounds of boneless pork shoulder and 5 pounds of chicken breast. 2 pounds of jalapeño for mild heat and other goodies. Haven’t used hog casing in a very long time but went very good. Have made sheep casing breast sausage couple times in the last year. Made the buns for the first time too

I’m pretty happy with the way it turned out, cold smoked with cheese first couple hours using oak wood

24 pound top round. Used 8.5 pounds for jerky and the rest with 2 pork butts for pepperoni. First time reverse sear. Definitely good

First time wrapping too. I see why it’s called the Texas crotch. I was having some parts of the brisket get little dried up and over cooked lately that had to go to the bean or egg pile. Nothing over cooked and smoked way faster. Smoked at 225/250 and 27 pounder smoked in 15 hours. That’s...

I did try tossing in coffee beans in the fire too. And a look at what I had for breakfast. It was really good. Cheese and sour cream went into the grits. And decent amount of salt, I’ll get a pic of the meats cut tomorrow, I did cut one today and included into the massive feast my mom made ...

Put them on at 10 pm last night. Was going to put them on at 3 am this morning but glad I put them on at 10. I’ll be able to do other things tomorrow this way lol. Trimmed about 1/3 of a pound off is all. A butchers area of fat hanging and some of the Mohawk. Salt and pepper for a rub. Smoking...

Made these the other day and they finished drying today. Too bad beef is going up so much chuck roll was under 5$ a pound about 2 months ago. Now 6.87$ a pound.

Came out pretty good. 5 filets was 17 pounds, grinding and stuffing pepperoni tonight from a good size chuck roll and pork shoulder, smoking that tomorrow and might post it next week

3 baby backs and 3 St. Louis. Came out very tender. 6 hours of oak heat and smoke. No spritzing either, I’ll be getting salmon tomorrow hopefully

Just dry rub and smoke. Used oak wood and smoked for about 6 hours

The rest of it is being made into pepperoni tonight, atleast grinded and stuffed. Smoked tomorrow. These were 27 pound top rounds, tossed the butchered pieces in the freezer for about 7 hours. Then sliced, marinated for 2-3 days and smoked at 140-150 for 6.5 hours

About 21-22 pounds of belly that I cured for a week in a vacuum bag sealed on my Weston 2300. Salt, cure and brown sugar. Used ground garlic last time and not much and wasn’t a fan so left it out this time. Smoked on my stick burner for 5.5 hours and cheated and used a propane weed burner...

26.5 pound chuck roll and used 1 boneless pork butt