stihl_head1982
Here long time
- Local time
- 9:26 AM
- User ID
- 168
- Joined
- Dec 24, 2015
- Messages
- 4,153
- Reaction score
- 14,551
- Location
- USA

A little of mine @stihl_head1982
RibsView attachment 277187
Butts partwayView attachment 277189
And after rest ready to pullView attachment 277191
Yard bird mid-cook.View attachment 277190
Loin. I cut this whole loin in half. Prepped it two ways. The sliced one was brined. As I sliced it flopped over it was so tender. I need to do another one of these.View attachment 277192
I have messed with many woods but mostly use hickory now. During quarantine I processed some hickory firewood and kept some heart splits for the smoker.
You're making me hungry sir

Hickory is king here. There's quite a bit in this area. I like pecan also (sometimes even better).
I cooked for a local company back near Thanksgiving. The que was smoked with pecan. A guy worked there who had formerly worked at a popular BBQ joint here.
He ate the pork and really wanted to know what wood was used to smoke it. It was pecan. It has a more mellow flavor than hickory (to me). They ate every last scrap of
the pork.
