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Posted on 3/3/18 at 12:56 pm to latech15
quote:Ive been wanting to do these.
pork belly burnt ends,
Posted on 3/3/18 at 1:21 pm to Uncle JackD
Beef Ribs on the BGE with potato salad and Baked Beans. And Beer.
Posted on 3/3/18 at 1:45 pm to ddsmit
I got a 5lb pork belly from Sam’s. Cut it into cubes, sprinkled rub on all sides and placed them on a wire rack. I smoke them for 2 hours at 230-250. Pull them out and put them in a aluminum disposable pan with a stick of butter, a cup of brown sugar, and a drizzle of honey. Let them go for another two hours. I make up a bbq sauce with two cups of your favorite sauce, apple jelly and apple juice. Warm it up until the apple jelly has incorporated and there are no lumps. I will then grab a handful of the cubes at a time and dunk them in the bowl of sauce and place all of them back on the wire rack. Back in the smoker for 10-15 minutes to set the sauce. They are so good it hurts.
This post was edited on 3/3/18 at 1:46 pm
Posted on 3/3/18 at 1:49 pm to latech15
quote:
I got a 5lb pork belly from Sam’s. Cut it into cubes, sprinkled rub on all sides and placed them on a wire rack. I smoke them for 2 hours at 230-250. Pull them out and put them in a aluminum disposable pan with a stick of butter, a cup of brown sugar, and a drizzle of honey. Let them go for another two hours. I make up a bbq sauce with two cups of your favorite sauce, apple jelly and apple juice. Warm it up until the apple jelly has incorporated and there are no lumps. I will then grab a handful of the cubes at a time and dunk them in the bowl of sauce and place all of them back on the wire rack. Back in the smoker for 10-15 minutes to set the sauce. They are so good it hurts.
Posted on 3/3/18 at 2:02 pm to Panny Crickets
I did my brisket yesterday. Stuck working today. I tried a new rub on this one that was delicious.
Posted on 3/3/18 at 2:03 pm to latech15
quote:
latech15
I just found my next meal to smoke.
Posted on 3/3/18 at 2:04 pm to Uncle JackD
how much fat do you leave on your brisket? You buy it trimmed or trim it your self?
Cook it fat side up or down?
Cook it fat side up or down?
Posted on 3/3/18 at 2:14 pm to Hold That Tiger 10
I left 1/4” or less... fat down.
Posted on 3/3/18 at 2:22 pm to Uncle JackD
Two boston butts going on smoker tonight for an overnight smoke. One with a BBQ rub, the other with a black pepper, salt and garlic rib. Will put the BBQ out for sandwiches tomorrow afternoon for the non-crawfish eaters.
Posted on 3/3/18 at 2:23 pm to Uncle JackD
Does the BGE auto regulate temp and smoke or do you need to tend to it? I bought a green mountain a bit ago and can't wait to let that sucker do its thing overnight.
This post was edited on 3/4/18 at 11:08 am
Posted on 3/3/18 at 2:30 pm to Chucktown_Badger
LINK
Not sure why images aren’t coming through, but here you go.
This is at the two hour mark. Still need two hours in the pan and then the sauce.
Not sure why images aren’t coming through, but here you go.
This is at the two hour mark. Still need two hours in the pan and then the sauce.
This post was edited on 3/3/18 at 2:31 pm
Posted on 3/3/18 at 2:33 pm to latech15
I'm posting your pic because that looks amazing
Posted on 3/3/18 at 2:37 pm to Uncle JackD
quote:
prime brisket from costco
So good and you can't beat the price. They do require a lot of trimming though.
Posted on 3/3/18 at 2:43 pm to Captain Crown
Is the wire rack necessary on the smoker?
Posted on 3/3/18 at 3:27 pm to Uncle JackD
Late start. St Louis/Poche's dry rub
Cherry wood
This post was edited on 3/3/18 at 4:33 pm
Posted on 3/3/18 at 3:34 pm to tigerfootball10
The wire rack just makes it easier to move them around. Not necessary.
Posted on 3/3/18 at 4:58 pm to Uncle JackD
2,1
Posted on 3/3/18 at 5:23 pm to RockyMtnTigerWDE
Round 2! 3 racks of baby backs... beers still flowing.
Posted on 3/3/18 at 5:25 pm to Uncle JackD
Those ribs look damn good man. 
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