SomeHuntingGuy
Eight Pointer
I switched to an Oklahoma Joe’s offset smoker using some apple and pecan logs. The flavor from this is much better than my electric Masterbilt or cheap Charbroil kettle smoker (which is long gone).
I raise my own pigs so when I cook and eat the meat I take it very seriously because I knew the animal.
Last year I watched Franklin BBQ Masterclass and started doing it his way vs my way. I do like the results better. My way was 220 for 18 hours. Now: smoke for 6 hrs at 275, wrap w foil, put in the oven for another 6-8 also at 275. Past 4-6 hours the smoke won’t do anything and taking care of the fire is a lot of work.
I raise my own pigs so when I cook and eat the meat I take it very seriously because I knew the animal.
Last year I watched Franklin BBQ Masterclass and started doing it his way vs my way. I do like the results better. My way was 220 for 18 hours. Now: smoke for 6 hrs at 275, wrap w foil, put in the oven for another 6-8 also at 275. Past 4-6 hours the smoke won’t do anything and taking care of the fire is a lot of work.