Bontz Posted July 16, 2023 Share Posted July 16, 2023 14 hours ago, Blackstar said: Put the rub on the brisket this afternoon. Just threw the 15lbs brisket on the pellet smoker. Going to try a real slow cook and see how it turns out. Going to smoke at 190 over night then wrap in the morning. How'd things turn out? Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 16, 2023 Platinum Contributing Member Share Posted July 16, 2023 Put it on at 1030PM last night. Pulled it and wrapped at 730 this morning. It was 155 degrees. Back in with the smoker at 250. Only took 3 1/2 hours to reach 205. Pulled it out and into the cooler. Dinner at 6pm tonight. I hope its alright. I wasn't impressed with the bark. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 16, 2023 Platinum Contributing Member Share Posted July 16, 2023 3 minutes ago, Bontz said: How'd things turn out? Its tender at least. It probes real easy. First time using this butcher. I got steaks from him and they were great. 1 Quote Link to comment Share on other sites More sharing options...
Bontz Posted July 16, 2023 Share Posted July 16, 2023 I bet it turns out great Did you do any sort of injection, or just the rub? We have a camping weekend coming up, and my buddy wants to do a brisket & I'm tempted to try a beer and butter injection on it. Burnt ends for the win!! Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 16, 2023 Platinum Contributing Member Share Posted July 16, 2023 7 minutes ago, Bontz said: I bet it turns out great Did you do any sort of injection, or just the rub? We have a camping weekend coming up, and my buddy wants to do a brisket & I'm tempted to try a beer and butter injection on it. Burnt ends for the win!! I've never tried injection. I have the syringe around here somewhere. I just rubbed it with some store bought rubs. Never done burnt ends yet either. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 20, 2023 Platinum Contributing Member Share Posted July 20, 2023 Turned out really good. Big smoke ring, moist, a bit dry on the flat but ok. Really nice flavour. Next time I will probably start it at 4-5am instead. 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 20, 2023 Platinum Contributing Member Share Posted July 20, 2023 38 minutes ago, Blackstar said: Turned out really good. Big smoke ring, moist, a bit dry on the flat but ok. Really nice flavour. Next time I will probably start it at 4-5am instead. Looks great, nice work! 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 21, 2023 Platinum Contributing Member Share Posted July 21, 2023 4 Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted July 22, 2023 Share Posted July 22, 2023 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 24, 2023 Platinum Contributing Member Share Posted July 24, 2023 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 24, 2023 Platinum Contributing Member Share Posted July 24, 2023 35 minutes ago, Jimmy Snacks said: I've seen that seasoning at the store, How'd you like it Jim? Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 24, 2023 Platinum Contributing Member Share Posted July 24, 2023 (edited) 1 minute ago, Rigid1 said: I've seen that seasoning at the store, How'd you like it Jim? First time using it tonight and it’s really good and it sounds like it works on almost anything.👊🏻🇺🇸 Edited July 24, 2023 by Jimmy Snacks 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 24, 2023 Platinum Contributing Member Share Posted July 24, 2023 Dan-O's original contains only rosemary, garlic, onion, lemon peel, orange peel and several other mouthwatering spices. They use natural sea salt with only 50 mg of salt per serving. The low-sodium content allows the herbs and spices to stand out and greet your taste buds. 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted August 6, 2023 Share Posted August 6, 2023 Page 10 WTF, to busy arguing about politics, it's BBQ season get it slackers.......anyhoo beef and chicken shish kabobs 3 Quote Link to comment Share on other sites More sharing options...
Bontz Posted August 6, 2023 Share Posted August 6, 2023 18 minutes ago, 01mxz800 said: Page 10 WTF, to busy arguing about politics, it's BBQ season get it slackers.......anyhoo beef and chicken shish kabobs Looks great!! Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted August 6, 2023 Share Posted August 6, 2023 22 minutes ago, Bontz said: Looks great!! Most shit is from garden minus meat 2 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted August 6, 2023 Share Posted August 6, 2023 On 7/22/2023 at 4:38 AM, teamgreen02 said: I'm on a Oklahoma Fried Onion burger kick right meow. 1 Quote Link to comment Share on other sites More sharing options...
Bontz Posted August 6, 2023 Share Posted August 6, 2023 5 minutes ago, racinfarmer said: I'm on a Oklahoma Fried Onion burger kick right meow. Is that the fancy term for .... White Castle burgers?? 🤣 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted August 7, 2023 Share Posted August 7, 2023 7 minutes ago, Bontz said: Is that the fancy term for .... White Castle burgers?? 🤣 No, but some White Castle sounds pretty good too. They will be on the flat top at Knoxville this coming weekend. 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted September 8, 2023 Share Posted September 8, 2023 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted September 9, 2023 Platinum Contributing Member Share Posted September 9, 2023 I did St. Louis ribs on Sunday and massacred $80 worth of meat. Turned them to charcoal. Tasty charcoal but still charcoal. 2 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted September 17, 2023 Share Posted September 17, 2023 Nuff said 2 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted September 17, 2023 Share Posted September 17, 2023 Almost there 3 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted September 30, 2023 Share Posted September 30, 2023 Throwing on the ribs that have been riding around the race hauler since last week. Hopefully they turn out better than the last go around on the smoker. Using the GMG this time too, so that should help. 3 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted September 30, 2023 Share Posted September 30, 2023 Some strip steaks, taking advantage of the nice temperatures due to climate change 4 Quote Link to comment Share on other sites More sharing options...
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