Any Cooks Onboard?

[PatrickStapler]

Nice bark and smoke ring...
At what temp did you run it?

 

[JeffV8]

Nice bark and smoke ring...
At what temp did you run it?

200 deg for 10 hours then 275 deg until inside temp was 201 deg. I used meat church Holy Voodoo rub. This was with NO wrap.. The bark was delicious Total time 13 hours 44 min.
And I used first time a MEATER 2 plus temp probe.

 

[PatrickStapler]

I just received some MC Gospel and Holy Voodoo seasonings.

 

[PatrickStapler]

200 deg for 10 hours then 275 deg until inside temp was 201 deg. I used meat church Holy Voodoo rub. This was with NO wrap.. The bark was delicious Total time 13 hours 44 min.
And I used first time a MEATER 2 plus temp probe.

I’ve tried several ways over the years. Never with a wrap though. I coat them with yellow mustard then season. Like to let them rest for at least thirty minutes. I have found that if I just run the smoker at 250°F and leave it alone until it hits about 202°F it’s just about as good as any I have had…short of a true wood fired coal pit. In my mind there’s no better than true pit BBQ.

 

[dragoon]

@JeffV8 and @PatrickStapler
you dudes are waaaay past my pay grade !!

 

[PatrickStapler]

…I just like to play.

 

[PatrickStapler]

Alabama tomatoes and okra picked this morning…

 

[dragoon]

Alabama tomatoes and okra picked this morning…

Okra fried in bread crumbs ?? Panko ?? Condiments on that sandwich ??
Showed my paddock queen your photo and she wants to know when we’re heading your way !!

 

[JeffV8]

Alabama tomatoes and okra picked this morning…
View attachment 96684

I like pickled okra.

 

[PatrickStapler]

Sandwich is fresh Publix sourdough with fresh tomato Dukes Mayo (the ONLY real mayo), salt and pepper. Okra is breaded with buttermilk enriched corn meal seasoned with paprika, cayenne, onion powder, and garlic powder…then salted as soon as it came out of the oil.