Recent content by shrews824

Hey guys/gals, I'm really wanting to dip my toe into the smoked sausage realm.  Can I smoke regular store bought sausages and they turn out ok?  If so, what temp do you all recommend smoking? I don't have the equipment to make my own sausage so I thought I'd give the store bought kind a...

Had the day off work yesterday so I decided to do some Pulled Pork.  Why not, right???  8.2 lb. Butt.  Smoked at 225 F for 12 hours (no peeking) with some cherry wood.  Internal temp hit about 198 F.  Wrapped and let rest for 1.5 hours.  Some of the best we have done yet.  Still loving...

Ok guys/gals.  I'd like some advice if you all don't mind to throw your $0.02 in.  I've had my #2 smoker for a little over 1 year.  I love it.  I love smoking on the thing every chance I get.  Nearly everything I have smoked has turned out almost perfect.  The one thing that I'm struggling...

This past week/weekend marked my 1 year anniversary with my #2 Smoker. I received it on Sept. 5th, 2017 and my first smoke was on Sept 9th, 2017. For the year I have completed 50 smokes.  Only had to miss a few weekends of smoking due to being out of town or had other commitments.  On some...

Just had a beef killed and processed.  Got this brisket out of the deal.  Vacuum sealed and packed frozen.  What do you guys/gals think?  What would be the best way to prep and smoke this?  I know it's difficult to tell from the pictures.  I have no idea of the weight or anything.  This will be...

Did another butt last weekend.  I believe this one was the best we've ever done. 9.02 lbs.  Smoked at 225 with hickory.  Took only 12 hrs. 30 minutes to hit 197 internal temp.  Let rest for an hour then pulled. 

Tried smoking salmon for the first time on my #2. I had tried salmon a few years ago on my Masterbuilt and it didn't work out too well. Well, this time it turned out great.  Used the trusty brown sugar/kosher salt "brine".  4:1 ratio. Brined for 6.5 hours.  Let it form the pellicle for 2...

I'm really wanting to do a Brisket.  I've only tried one other a few years ago.  I used my old Masterbuilt electric smoker.  I babied that Brisket all day and monitored the temp like a hawk.  When it reached temp, I pulled it off the smoker and wrapped it for about 45 minutes.  Needless to say...

Did two butts on the #2 today.  Both were just under 8lbs.  Smoked at 225 with Hickory.  Pulled them off the smoker 11 hours and 45 minutes in.  One butt was reading 192 and the other was reading 198.  Let them both rest for 1 hour.  Turned out great.

Received my first shipment of Smokinlicious Wood today. Ordered it on Thursday, December 28th and it arrived today, December 30th. Can't wait to get 'em in the smoker to see how they do. I've heard nothing but good things. 1 cubic foot of double filet Hickory White Oak Wild Cherry

Smoked an 8.2 lb. pork butt on a cold Sunday here in Kentucky. Rubbed with a bit of mustard and added a homemade rub (Not dillweed.  Just used the shaker.  :P) Smoked at 225 degrees F with hickory wood chunks.  This butt only took 10 hrs. to hit 195!!! I have never had one cook that fast...

Found this recipe on one of the other forums.  Sounded interesting so I thought I'd give it a go. Smoked beans 28 ounces Bush’s Original baked beans 1/4 C of water 1 onion coarsely chopped 1 jalapeno chopped with seeds & veins removed 1/4 cup raw sugar 1/8 cup Dijon mustard 1/2 lb. bacon cooked...

Fired up the #2 again this past Saturday.  Smoked an 8.4 lbs. Boston Butt at 225 with some Hickory Wood chunks.  Bit of mustard as a binder and my rub.    This time I did not spritz, mop, or anything.  Put a couple of loaf pans full of water in the bottom and let the smoker do all the work and...

Decided to smoke another whole chicken (~5.6lbs.) this weekend on the #2. Rubbed with vegetable oil and then added rub.  Really simple. Smoked at 225 with hickory wood chunks for 3 hrs. 55 minutes.  Let rest for about 20 minutes in aluminum foil. Best bird we've done yet.

Smoked a couple racks of St. Louis Style Spare Ribs this past weekend. Used the 3-2-1 method. Smoked at 225 with some hickory wood chunks. Wrapped at the 3 hours mark with brown sugar, honey, and a 1/4 C of apple juice. Glazed with sauce for the final hour on the smoker.  Turned out great!!!