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Featured Replies

Not sure how we got halfway through Saturday but let's go!  Got 5 spares on and getting a bunch of drummies prepped.

How's that Brisket coming JSB?

 

12 racks and a truckload of dead chickens hitting the smoker in the morning. Got a brisket if I get some room.

Throwing on some jalapeño and cheese stuffed chicken thighs for now.   Burgers, hotdogs and ribs later this weekend.  

69-DF48-D2-9-F91-45-CB-BBD9-4-A31-E02808

Misinterpreted the thread topic, but for the record Reseva Real Romeo Y Julietas .

Robustos, and Torpedos.

But the meat products look nice too.

Edited by Onboard 2.0

I'm vaping my brisket.  

6 hours ago, Steel Shank said:

12 racks and a truckload of dead chickens hitting the smoker in the morning. Got a brisket if I get some room.

Swing by. 

bitch

Edited by Steel Shank

2 hours ago, futureman said:

mostly sativa

I once knew a girl named Sativa.  No lie.

On Monday I'll be smoking pork spares and maybe a brisket if I remember to pull it to thaw tomorrow.

 

I'm going to wake up early tomorrow and watch Louis win the parade in Monaco then do a Santa Maria tri tip. Monday will be ribs and maybe a shoulder to pull for sammiches. 

4 hours ago, Spankytoes said:

Smoked meat poutine in Montreal

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We get it. You travel. Jesus.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just kidding that is awesome.

Edited by Thetexashammer

1 hour ago, utee94 said:

I once knew a girl named Sativa.  No lie.

On Monday I'll be smoking pork spares and maybe a brisket if I remember to pull it to thaw tomorrow.

 

Ricky’s kid?

You soak a brisket in that toilet for 8 hours or so, I guarantee you it'll rock later.

19 hours ago, Lobo said:

I'm vaping my brisket.  

I loaded mine in the bong. Hard to get a good draw, though.

Edited by Deej

Pork spares, pork tenderloin, a couple of chickens, and some bratwurst. 

Bought the pork ribs at the little mexican meat market down the street. Asked the guy to cut the full rack in half. He cuts it lengthwise. 

fans GIF

34 minutes ago, Deej said:

Bought the pork ribs at the little mexican meat market down the street. Asked the guy to cut the full rack in half. He cuts it lengthwise. 

fans GIF

Yeah that's on you. 

No, I actually showed him how I wanted it cut. He held them up and I motioned where to cut them. He was just fucking with the gringo. I will talk to him over the fence tonight when he gets back to his shed.

19 hours ago, futureman said:

mostly sativa

 

19 hours ago, Tailgate said:

Indica 

Advantage futureman. 

1 hour ago, ImissWallyPryor said:

Brought this brisket 1,000 miles from HEB in Oak Hill  ED26-B08-D-2280-455-E-9594-811863-EBA3-C

As I said Many a night coming back at 3am...... They ain't all 10s man.....But they fuck!  Looks good. Mad props for going old school in the kettle with the foil pan diffuser.  Done that as well as make a little "wall" of foil and separated both halves.  One with lump, the other the meat. 

Edited by BabaYaga

They are looking good, post up a picture of the cooker if you can, love looking at all the different rigs.

Wife just informed me that we will be cooking for a rehearsal dinner of about 50 folks this coming Fall.  I’m not looking forward to it, I have never done any cook even remotely close to that many people. 

Fuck y'all. I'm eating cold Eckrich jap & cheddar sausage and washing it down with Jim Beam Devil's Cut.

You got a problem with that?

Picked up one of those 4 bone-in short ribs at heb today. What’s the consensus on Cook time for these? Running 250-275 on my pit right now. Went on at 1130

1 hour ago, Fat Bastard said:
Picked up one of those 4 bone-in short ribs at heb today. What’s the consensus on Cook time for these? Running 250-275 on my pit right now. Went on at 1130

 

I put mine on cooking at 285. They'll take 6 hours at a minimum, maybe more depending on how they probe.  I won't even take a look for the first 5 hours, then I'll probe, spritz, and estimate how much longer.  

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Edited by Jerry Callo

I did 3-2-1 on the spare ribs and 5 hours for the short ribs. Wrapped everything in butcher wrap. Used the top oven to keep the short ribs going at 275 for about another 2 hours and kept the spares on at 200. Picked up some Chapel Hill sausage while at HEB as I had zero energy to drive out to my regular meat shop for sausages, but these were pretty good, especially the jalapeño ones. Anyway, pics below.

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Sent from my iPhone using Tapatalk

I failed at pictures but did the Franklin shit load of butter method on turkey breast and a small slab of pork belly. Corn on the cob and taters cuz 'merica.

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