Offthemat Posted June 23 Share Posted June 23 On 6/22/2024 at 8:47 AM, ionel said: Maybe you were expecting this: btw: Bob is alive!! Attachments are real again! Looks like paradise. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted Wednesday at 11:54 PM Share Posted Wednesday at 11:54 PM A skirt, a strip, and a ribeye walk into a bar… (He’s Back Baby!!) 2 1 Link to comment Share on other sites More sharing options...
Caveira Posted Thursday at 12:14 AM Share Posted Thursday at 12:14 AM Smokers nice ! I have a Traeger and an enlarged webber kettle…. And a gas Webber and a blackstone griddle. 1 Link to comment Share on other sites More sharing options...
Bigbrog Posted Thursday at 01:06 PM Share Posted Thursday at 01:06 PM 15lb brisket went on this morning. Should be amazing along with the jalapeno cheesy potatoes. 2 Link to comment Share on other sites More sharing options...
mspart Posted Thursday at 04:08 PM Share Posted Thursday at 04:08 PM We are planning on making chili with smoked brisket. I will smoke the brisket, and then we will put that along with everything else in a dutch oven and put that in the smoker and smoke that. Gonna be incredible!!! mspart 1 2 Link to comment Share on other sites More sharing options...
Caveira Posted Thursday at 04:10 PM Share Posted Thursday at 04:10 PM 2 minutes ago, mspart said: We are planning on making chili with smoked brisket. I will smoke the brisket, and then we will put that along with everything else in a dutch oven and put that in the smoker and smoke that. Gonna be incredible!!! mspart Sometimes I make a gumbo with left over bbq…. Chicken brisket or ribs seem to work well. 1 Link to comment Share on other sites More sharing options...
mspart Posted Thursday at 04:11 PM Share Posted Thursday at 04:11 PM I can't wait! Will be awesome. mspart Link to comment Share on other sites More sharing options...
Bigbrog Posted Thursday at 07:12 PM Share Posted Thursday at 07:12 PM 3 hours ago, mspart said: We are planning on making chili with smoked brisket. I will smoke the brisket, and then we will put that along with everything else in a dutch oven and put that in the smoker and smoke that. Gonna be incredible!!! mspart There wasn't a drooling icon otherwise I would have clicked that! I have put smoked brisket in my cowboy beans once...it was amazing. I also one time smoked my cowboy beans on the bottom rack under an unwrapped pork butt towards the end of the smoke to let all the drippings go in them...that was next level as well. 1 Link to comment Share on other sites More sharing options...
Bigbrog Posted Thursday at 07:12 PM Share Posted Thursday at 07:12 PM 3 hours ago, Caveira said: Sometimes I make a gumbo with left over bbq…. Chicken brisket or ribs seem to work well. Again...where is the drooling icon?? Sounds amazing! 1 Link to comment Share on other sites More sharing options...
mspart Posted Thursday at 07:17 PM Share Posted Thursday at 07:17 PM mspart Link to comment Share on other sites More sharing options...
Bigbrog Posted Thursday at 08:19 PM Share Posted Thursday at 08:19 PM (edited) 1 hour ago, mspart said: mspart Damn...my icon game is weak. *Edit: proof being I called it an "icon" and not an emoji Edited Thursday at 08:19 PM by Bigbrog Link to comment Share on other sites More sharing options...
ionel Posted Thursday at 09:13 PM Share Posted Thursday at 09:13 PM Next time a Cat 5 is heading for Florida I'm gonna fly down and hang out with Rasta just for the after eats. 2 BPE 10/14/24 IWB's SC Link to comment Share on other sites More sharing options...
WrestlingRasta Posted yesterday at 10:49 AM Share Posted yesterday at 10:49 AM Rasta has had a reawakening. Wasn’t using the PitDock very much of the last year with my wife’s disease, it sat down there lonely. Since moving it onto the lanai for Milton….well I said to my daughter at dinner on Sunday….i think I’ve used this equipment more in the last five days than I have in the past five months. She strongly agreed. 1 1 Link to comment Share on other sites More sharing options...
Caveira Posted 4 hours ago Share Posted 4 hours ago Doing a pork butt today. And a few spare ribs just for meat for my beans. Carolina style with some Carolina vinegar based bbq sauce. What do y’all pull your pork at? I used to do 203 / 204 ish but I think after it rests I don’t like the texture as much. I’ve been pulling at 200 : 201 with a 2:3:4+ hour rest in a cooler. I would add a pic of the pork but I can’t post pics. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted 2 hours ago Share Posted 2 hours ago I’ve always shot for 195 with a long rest. Butts and brisket I rest overnight if I can. Link to comment Share on other sites More sharing options...
Caveira Posted 2 hours ago Share Posted 2 hours ago (edited) 28 minutes ago, WrestlingRasta said: I’ve always shot for 195 with a long rest. Butts and brisket I rest overnight if I can. I snagged it at 201…. Maybe next time I’ll do 195 205 is a little mushy to me Edited 2 hours ago by Caveira 1 Link to comment Share on other sites More sharing options...
Caveira Posted 1 hour ago Share Posted 1 hour ago (edited) Since on the subject….. for pork butt bone in ? trim fat yes or no? wet brine yes or no? If yes with what? how long prior to smoking to apply rub? inject yes or no? If yes with what? wood type ? Apple? Hickory? Post oak? Maple? Mix? Other ? general temp? 225 (slow and low) or high 275+? wrap yes or no? If yes foil or butcher paper. Also….. liquid , sugar , rub , butter what put in wrap? pull temp? < 195? 195? 200? 205? pull or chop? Pull may be only answer Collect pork fat/juices yes or no? If yes what to do with them? (I put fat in beans and juice back in pork) Edited 1 hour ago by Caveira Link to comment Share on other sites More sharing options...
WrestlingRasta Posted 36 minutes ago Share Posted 36 minutes ago 53 minutes ago, Caveira said: Since on the subject….. for pork butt bone in ? Absolutely trim fat yes or no? A little but not much, Fatcap face up wet brine yes or no? If yes with what? Cran-black cherry juice, overnight how long prior to smoking to apply rub? Right before inject yes or no? If yes with what?I personally do not wood type ? Apple? Hickory? Post oak? Maple? Mix? Other ? I like cherry wood for pork general temp? 225 (slow and low) or high 275+? 225ish wrap yes or no? If yes foil or butcher paper. Also….. liquid , sugar , rub , butter what put in wrap? Butcher paper and towel. Butter pull temp? < 195? 195? 200? 205? 195 pull or chop? Pull may be only answer stick your hands in and shred that bitch!! Collect pork fat/juices yes or no? If yes what to do with them? (I put fat in beans and juice back in pork) Pour it over the pork after shredded Link to comment Share on other sites More sharing options...
Lukas Littleton-Mascaro Malvern Prep, Pennsylvania Class of 2026 Committed to North Carolina Projected Weight: 133, 141
Justice El-Sayad Temecula Valley, California Class of 2025 Committed to Cal Poly Projected Weight: 285
Braden Durst Berlin Brothersvalley, Pennsylvania Class of 2026 Committed to Bloomsburg Projected Weight: 149
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