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Started By
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1
Posted on 3/3/18 at 5:48 pm to Hold That Tiger 10
Not a smoker but a rusty ole bbq pit. Got a slab of spare ribs and a pan of brussel sprouts to go later and a pot of beans on the stove. 3 tall boys down. rockin Sidney on the out door speakers and we dancin on the patio. Louisiana Saturday Night 
Posted on 3/3/18 at 6:18 pm to Captain Ray
quote:
but a rusty ole bbq pit
Those are the best kind.
Posted on 3/3/18 at 7:23 pm to Hold That Tiger 10
Resting
Posted on 3/3/18 at 7:43 pm to tigerfootball10
LINK
What the hell am I doing wrong with the pics??
The burnt ends turns out awesome.
What the hell am I doing wrong with the pics??
The burnt ends turns out awesome.
This post was edited on 3/3/18 at 7:45 pm
Posted on 3/3/18 at 7:49 pm to latech15
I don't know but that literally looks like candy 
Posted on 3/3/18 at 7:49 pm to latech15
Solid work. Looks awesome
Posted on 3/3/18 at 7:54 pm to latech15
that's it, I'm trying those next and then brisket. I need to quit fiddle fartin and step it up
Posted on 3/3/18 at 7:55 pm to latech15
Posted on 3/3/18 at 8:16 pm to latech15
Mind telling me your rub? And how many does that 5 lbs belly feed roughly?
Posted on 3/3/18 at 8:17 pm to List Eater
quote:
I'm trying those next and then brisket
That pork belly is on my list. Been wanting to try something new.
The brisket will be the best possible thing you can ever smoke. You will not regret that decision if you nail it.
Posted on 3/3/18 at 8:34 pm to Hold That Tiger 10
Things that came out of the smoker today:
Jalapeno sausage
Spinach artichoke dip
Corn on the cob w/ husk.
Baked beans
2 racks of baby backs
Jalapeno sausage
Spinach artichoke dip
Corn on the cob w/ husk.
Baked beans
2 racks of baby backs
Posted on 3/3/18 at 9:14 pm to MSMHater
My egg got its workout today.... it chugged along from 10pm last night until 7pm tonight.
Question, do any of y’all use butcher paper when cooking brisket?
Question, do any of y’all use butcher paper when cooking brisket?
Posted on 3/3/18 at 9:20 pm to Uncle JackD
I never have. I leave mine on until it gets somewhat deep into the stall, then wrap it in foil with some apple juice. Then let it finish doing its thing.
Posted on 3/3/18 at 9:46 pm to Hold That Tiger 10
Gotcha... reason I ask is because the majority of my flat was a little dry and tough today. The flavor was fricking incredible but I’m thinking I either over or undercooked her.
Posted on 3/3/18 at 10:15 pm to Uncle JackD
quote:
Gotcha... reason I ask is because the majority of my flat was a little dry and tough today. The flavor was fricking incredible but I’m thinking I either over or undercooked her
You smoked many briskets before? How large was it, and how long did it take? What temperature did you cook it at? Charcoal or electric smoker? You have themometers?
Sorry for all the questions.
Posted on 3/3/18 at 10:20 pm to Hold That Tiger 10
Never wrap a Brisket.you ride it out as long as it takes. It's ready when it's ready. 225 for As Long as It takes.
Posted on 3/3/18 at 10:23 pm to Tiger Ryno
quote:
Never wrap a Brisket.you ride it out as long as it takes. It's ready when it's ready. 225 for As Long as It takes
I've wrapped my brisket twice, with great results. Also wrap pork when I do a large shoulder or butt.
Posted on 3/3/18 at 10:30 pm to Hold That Tiger 10
Congrants on the results. I don't believe in it.
Posted on 3/3/18 at 10:35 pm to Tiger Ryno
I don't find a major difference in it really. Cuts down time a bit, and I've gotten a slightly lighter bark. It also saves people from looking at it and thinking its burnt.
On an electric smoker with perfect temperature control I could see doing it. I battle it out with a charcoal smoker though. It saves me time and charcoal.
On an electric smoker with perfect temperature control I could see doing it. I battle it out with a charcoal smoker though. It saves me time and charcoal.
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