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  1. mikeb3200

    Complete greenhorn needing advice!

    IT when I pulled it off was 204. It was a fairly small butt.
  2. mikeb3200

    Complete greenhorn needing advice!

    Made my first attempt at a boneless pork butt. Made the mistake of leaving when I thought it would plateau and left it on about 30 minutes too long, so it was a little dry. I used Stubbs Pork rub and added some smoked paprika. Meat had such good flavor that sauce was not needed. It was a 4lb...
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    20160521_143123.jpg

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  4. 20160521_083901.jpg

    20160521_083901.jpg

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  5. mikeb3200

    Complete greenhorn needing advice!

    Had to turn down the heat because the wife wanted it to pulled off once the in-laws got to the house. Ended up cooking for 3.5 hours at basically 240. IT 167 on both breasts. Skin not crispy, but as moist as I could ever hope for. Next time I need to find out how to get the rub under the skin...
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    20160508_160730.jpg

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  7. mikeb3200

    Complete greenhorn needing advice!

    Trying my hand at a couple of spatchcock chickens. Trying them at 275. Here are the before pictures. As long as i don't completely botch the job I'll post the after pics as well. Wish me luck!
  8. Complete greenhorn needing advice!

    Complete greenhorn needing advice!

  9. 20160508_134334.jpg

    20160508_134334.jpg

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  10. mikeb3200

    New to the site and new to smoking

    Hello, My name is Mike and I'm from Kansas. Just got my first smoker, a Traeger pellet smoker. Eager to learn more and start making some delicious meat! Thanks in advance!
  11. mikeb3200

    Complete greenhorn needing advice!

    Hello all! I know this has been asked many times before but here goes anyway. I am completely new to smoking other than being a willing taste tester. I just got a used Traeger pellet smoker and am ready for some meat! What would everyone say is the best and easiest meat to prepare and smoke...
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