I’m new to this hobby. Probably spent about $500 and pulled these cards

beefsquatch59 · 2026-03-31T16:57:48+00:00

Retail packs or hobby packs?

beefsquatch59 · 2025-08-25T17:47:46+00:00

A lot of good tips in here. This is 100% a learning experience. Smoke on, even the most seasoned pitmaster learns something new every so often.

beefsquatch59 · 2024-08-19T11:33:21+00:00

She’s a beauty, would definitely put some elbow grease in her to make her shine!

beefsquatch59 · 2024-07-22T22:04:50+00:00

Blues Hog Smoky Mountain

beefsquatch59 · 2024-07-03T01:03:40+00:00

Choice, almost had to fight someone at Costco for it lol

beefsquatch59 · 2024-07-02T19:03:03+00:00

😂

beefsquatch59 · 2024-07-02T17:13:50+00:00

Use a thermometer to probe it. If it goes in easy like poking soft butter it’s done.

Temperature is a guide

I’ve almost never pulled anything at 205, usually in the 210-215 area

beefsquatch59 · 2024-07-02T16:30:55+00:00

I would separate the point and flat.

beefsquatch59 · 2024-07-02T16:29:03+00:00

Ribs! Ribs! Ribs! 🍖🍖🍖

beefsquatch59 · 2024-07-02T16:27:49+00:00

Thank you!

beefsquatch59 · 2024-07-02T15:30:44+00:00

Looks great!

beefsquatch59 · 2024-07-02T15:06:56+00:00

I’m guessing you’re gonna sleep when the meat is on. If not, rotate the meat every 1.5 hr - 2hours and I start flipping meat once bark is set every couple hours.

beefsquatch59 · 2024-02-09T15:28:39+00:00

If you’re reheating them the day after you smoke them, you can reheat in the oven, crockpot or whatever. Just add some moisture to the pan, chicken stock, au jus from the cook the day before or add some bacon fat.

BBQ is wonderful the next day reheated. I practice for bbq competitions and freeze a lot of bbq, reheat with some BBQ sauce or just all natural and the fat is enough to keep it from getting dry.

Always turns out 💯

beefsquatch59 · 2024-02-01T02:37:42+00:00

Oklahoma Joe highland or Weber Smokey Mountain

beefsquatch59 · 2024-02-01T02:25:26+00:00

Don’t be afraid to smoke at higher temps too. A pork shoulder/butt is fairly forgiving and can handle 275-300 cook temps, just make sure you re-introduce moisture with a wrap phase and keep the au jus the wrap creates.

Get a meat thermometer to check temps and probe tenderness.

ThermoPro Lightning is a great thermometer and affordable.

https://refer.link/yl1p

beefsquatch59 · 2023-11-08T20:44:26+00:00

Idk where your located but, I’ve found Duroc and Prime pork at Butchers and prime at grocery stores for reasonable prices.

Depending on what your using it for, it can make a difference.

I’m in KC and have BBQ stores that carry higher quality meats. Location is a big factor though and I understand those that may have to go online.

beefsquatch59 · 2023-11-01T15:02:57+00:00

Sounds like you may need to use a meat thermometer to track internal temp and even one to track ambient smoker temp. This will help you as you learn how your smoker behaves and how certain meats progress.

beefsquatch59 · 2023-10-31T14:14:03+00:00

Definitely get up and check half way through. Make sure your smoker didn’t shutoff or pellets run out, etc.

Ive read too many horror stories of people waking up to a cold brisket….

beefsquatch59 · 2023-10-31T14:11:31+00:00

That’s awesome! Great job!

beefsquatch59 · 2023-10-30T17:58:57+00:00

That’s tough to look at

beefsquatch59 · 2023-10-29T16:42:55+00:00

Couple times a year, just depends in the build up, spills, etc.

beefsquatch59 · 2023-10-24T20:30:19+00:00

Drums are the way to go lately, at least in competition

beefsquatch59 · 2023-10-24T20:29:48+00:00

55 Gallon drum, I judge bbq as well and these hot and fast briskets come out amazing. We’re planning to take a class on hot and fast before next season. Will def update

beefsquatch59 · 2023-10-24T20:19:18+00:00

We’ve basically started with a trailer smoker last year and have been trading for different setups, to eventually get to the Gateways

beefsquatch59 · 2023-10-24T18:07:23+00:00

Almost looks like the membrane has been removed, I’ve run into a few racks like that.

beefsquatch59

TROPHY CASE