Pork Ribs, Hot Links, Brisket, Lamb Ribs and a little sauce - Home's Photos

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Home > Pork Ribs, Hot Links, Brisket, Lamb Ribs and a little sauce

Home > 21lb Beef clod after 3 hours in the "EGG" cooking at 220 degrees

Home > Beef Shoulder Clod after cooking 27 hours 40 minutes.
Pit temp through out the cooking was 220 degrees and the internal temp of the meat when pulled off the "EGG" was 190 degrees

Home > Cooling down before wrapping in food wrap.
This will be reheated at a low temp to bring it back to 170 degrees

Home > Pork shoulder resting before pulling the meat apart

Home > Cooked pork rind covering the pulled pork

Home > Pulled meat

Home > Pulled meat

Home > Ribs on, Stoker set, temp probe in place and now ready to close the lid for 5 hours of slow smoking

Home > The Egg doing it's magic

Home > Stoker fan goes on and off to keep the temp at a constant level.

Pork Ribs, Hot Links, Brisket, Lamb Ribs and a little sauce

Home > Pork Ribs, Hot Links, Brisket, Lamb Ribs and a little sauce

Pork Ribs, Hot Links, Brisket, Lamb Ribs and a little sauce

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Keywords: barbeque 1 star

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