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Posted on 7/23/22 at 9:23 pm to Luke
Well I’m stuffed and still have an entire chicken left. Guess bfast and lunch tomorrow will be smoked chicken on Hawaiian rolls.
Still got some pork left but ribs are gone.
Still got some pork left but ribs are gone.
Posted on 7/23/22 at 9:26 pm to Luke
quote:
decent brisket
I still haven’t mastered the brisket yet. I can make a decent one but not some pit master deliciousness. Just average brisket. And for a $50-60 cut of meat I want to do it right. Why I stick with chicken ribs and butts
Posted on 7/23/22 at 9:50 pm to CorchJay
14-16 hours on the smoker at 225 - 250 temp …. Red/black pepper with siracha marinade; don’t trim the fat
Posted on 7/23/22 at 9:59 pm to CorchJay
Marijuana
Posted on 7/23/22 at 10:08 pm to Luke
I know there are places where people stand in line from the wee hours of the morning for brisket in TX, but ain’t nobody got time for that. We stopped at a place called Rudy’s in Waco that I thought was great. May not be on the level of those other joints, but if I could smoke a brisket that good, I’d be a happy man!
Posted on 7/23/22 at 10:46 pm to Luke
Luke I hope you have it mastered. Maybe I’ll keep trying brisket but it’s tough on a wood smoker. Electric has to be much easier for temperature and basting on a brisket. I’m pretty decent on slow cooks but when you have to baste it every 20-30 minutes throws the temps all over the place and I end up chasing the temp all damn day. That’s not a fun cook at all. Watching a temp gauge for 14 hours
Posted on 7/24/22 at 6:14 am to RockyMtnTigerWDE
I’ll be grilling some pizzas tonight on the BGE. Starting to become a favorite around here.
Posted on 7/24/22 at 9:20 am to CorchJay
I’ve had BGE’s, Louisiana ceramics and pellet smokers… my favorite for ease on a long smoke would be the Green Mountain pellet smoker. It’s easy, has Wi-Fi with a temp gauge, timer, and just feed the thing pellets
Posted on 7/24/22 at 9:38 am to BowlJackson
quote:
Marijuana
The first half of your username name makes so much more sense now. Lemon Kush ftw
Posted on 7/24/22 at 12:52 pm to marshallcotiger
Named after an orange and blue glass pipe that I bought on spring break 2010 when I was 18. It brought me a lot of good luck that fall
RIP to the OG Bowl Jackson
RIP to the OG Bowl Jackson
Posted on 7/24/22 at 6:32 pm to CorchJay
Ribs this afternoon. Smells great around here.
Posted on 7/24/22 at 8:49 pm to AUBTIG47
I just finished eating some ribeyes. Came out to see how much my charcoal has burned down so I can clean temp is still 400.
Smoked chicken last night with broccoli and garlic butter rice. Tonight ribeye with baked potato and garlic cheese biscuit. Not a bad weekend at all. Now back to reality of eating an Arbys sandwich or whataburger. Lol
Smoked chicken last night with broccoli and garlic butter rice. Tonight ribeye with baked potato and garlic cheese biscuit. Not a bad weekend at all. Now back to reality of eating an Arbys sandwich or whataburger. Lol
Posted on 7/24/22 at 9:20 pm to CorchJay
Smoked some Conecuh Sausage tonight. Ate two damn links.
Posted on 7/24/22 at 9:46 pm to AUCE05
Tonight I smoked what people are calling the poor man’s burnt ends. Chuck roast
I will add some pics in a bit.
I will add some pics in a bit.
Posted on 7/24/22 at 9:56 pm to RockyMtnTigerWDE
I did one this last week. Didn't turn out well.
Posted on 7/24/22 at 11:11 pm to AUCE05
Mine came out pretty good.
Not as good as brisket burnt ends but for the price I paid I got favorable comments from the family and some friends. I can say I will do them again but wish I could get a little more tenderness like a brisket.
Not as good as brisket burnt ends but for the price I paid I got favorable comments from the family and some friends. I can say I will do them again but wish I could get a little more tenderness like a brisket.
Posted on 7/24/22 at 11:44 pm to RockyMtnTigerWDE
I hovered between 250-300. Torched mine. I think that cut does better around 200. Wrap at 165.
This post was edited on 7/25/22 at 9:49 am
Posted on 7/25/22 at 3:36 pm to AUCE05
That's what I did. I wrapped at 165, and then took off at 197, let it rest for thirty than cut and cubed and then seasoned again some and tossed with BBQ. Then I put it in for another 60 minutes to glaze it. Got the cook directions online. It still does not tenderize like brisket for whatever reason, but it was still good. Oh and smoked at 275, but I may bring it down to 225-250 next time, and add some rendered beef fat on it.
This post was edited on 7/25/22 at 3:38 pm
Posted on 7/29/22 at 9:27 pm to RockyMtnTigerWDE
Who's the cook this weekend? I'm trying to get some summer projects completed before school starts back up so I can get my 2nd job pay. So no grilling for me
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