Advertising Member Seatofmypants Posted August 2, 2019 Advertising Member Share Posted August 2, 2019 13 minutes ago, f7ben said: Awesome We've sold over 3,500 bottles locally in 5 weeks.......with out these two. We might be onto something.....but it is really early in the game. I have 6 other stores we are adding in two weeks which will put us up to 30+. My local store has bought 996 bottles (83 cases). I cannot believe we have one store ready to crack 1k..... insane. 2 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 2, 2019 Share Posted August 2, 2019 21 minutes ago, Seatofmypants said: We've sold over 3,500 bottles locally in 5 weeks.......with out these two. We might be onto something.....but it is really early in the game. I have 6 other stores we are adding in two weeks which will put us up to 30+. My local store has bought 996 bottles (83 cases). I cannot believe we have one store ready to crack 1k..... insane. Well.....its really good sauce man. Simple as that. Great work 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted August 2, 2019 Platinum Contributing Member Share Posted August 2, 2019 6 minutes ago, f7ben said: Well.....its really good sauce man. Simple as that. Great work X2 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 2, 2019 Author Share Posted August 2, 2019 12 minutes ago, f7ben said: Well.....its really good sauce man. Simple as that. Great work 5 minutes ago, Jimmy Snacks said: X2 Get ready to write some product reviews 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 15, 2019 Platinum Contributing Member Share Posted August 15, 2019 3 days to the wedding. Briskets are in the fridge. Rental smoker comes tomorrow. I plan to cook through the day Friday starting around 9am, Wrap them part way through and get to 210 by 10pm Friday night, pull them and leave wrapped in coolers, slice them Saturday morning and place in warming trays. Any flaws with this plan? I can’t cook Saturday so i don’t see another way. Anyone know of a sauce I can make to accompany the brisket? Any tips are appreciated. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 17, 2019 Platinum Contributing Member Share Posted August 17, 2019 Waiting on the last one thats stuck at 190 for the last 2 hours. Moved up to 300 and it didn't budge. Started at 1130 this morning. Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 17, 2019 Share Posted August 17, 2019 29 minutes ago, Blackstar said: Waiting on the last one thats stuck at 190 for the last 2 hours. Moved up to 300 and it didn't budge. Started at 1130 this morning. 210 may be too hot. Go by feel. I've had them turn to mush at 207 or so Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 17, 2019 Platinum Contributing Member Share Posted August 17, 2019 3 minutes ago, f7ben said: 210 may be too hot. Go by feel. I've had them turn to mush at 207 or so been pulling them at 205. last one is now at 196. Hats off to you guys who have wood smokers. This thing is all over the road. 4-5 pieces of wood and it shoots to 300. I have 8 pieces in there now and it wont climb from 250. And I have to feed it every 12-15 minutes or it falls off a cliff. I miss my pellet stove. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 17, 2019 Platinum Contributing Member Share Posted August 17, 2019 204, close enough. I'm off to bed. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted August 17, 2019 Share Posted August 17, 2019 4 hours ago, Blackstar said: 204, close enough. I'm off to bed. Gonna be tougher than shoe leather! Neal Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 17, 2019 Share Posted August 17, 2019 Oh boy. This is the brisket for the wedding...right? Don't sweat it too much. It's gonna taste pretty good no matter what. Thin slices and good sauce will go a long way to correct brisket. Besides, most have never tasted properly smoked brisket to judge anyway. You can smoke a leather boot and most will find it delicious! Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 17, 2019 Platinum Contributing Member Share Posted August 17, 2019 5 hours ago, NaturallyAspirated said: Gonna be tougher than shoe leather! Neal That last one I should have just pulled it out with the others. It's not a tough chew but its dry.Only other one that's dry is the 5 lbs flat she bought. Over all they look good. Just wondering how the reheat is going to work. Right now they are all sliced and locked in containers on ice. I wrapped all the smaller ones in foil and the larger ones in paper. There was plenty of juice in the foil ones so I saved it all and poured it over top of each stack before putting the lids on. 4 hours ago, Zambroski said: Oh boy. This is the brisket for the wedding...right? Don't sweat it too much. It's gonna taste pretty good no matter what. Thin slices and good sauce will go a long way to correct brisket. Besides, most have never tasted properly smoked brisket to judge anyway. You can smoke a leather boot and most will find it delicious! Yes, I tasted bits as I went along. The favor is good. I wanted to do sauce and they said don't bother. I don't have the time now. Could have covered it up...lol The plan now is to get the booze flowing early. 1 1 Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 17, 2019 Share Posted August 17, 2019 4 hours ago, Blackstar said: That last one I should have just pulled it out with the others. It's not a tough chew but its dry.Only other one that's dry is the 5 lbs flat she bought. Over all they look good. Just wondering how the reheat is going to work. Right now they are all sliced and locked in containers on ice. I wrapped all the smaller ones in foil and the larger ones in paper. There was plenty of juice in the foil ones so I saved it all and poured it over top of each stack before putting the lids on. Yes, I tasted bits as I went along. The favor is good. I wanted to do sauce and they said don't bother. I don't have the time now. Could have covered it up...lol The plan now is to get the booze flowing early. I’m sure it’s pretty good. I’ve fucked up brisket many times and it was still good as shit. Again, just smaller slices...and more time to chew is all. Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 17, 2019 Share Posted August 17, 2019 Did 4 pork butts and 2 whole briskets last night for a bachelor party today. Everything turned out amazing 1 1 Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 17, 2019 Share Posted August 17, 2019 24 minutes ago, f7ben said: Did 4 pork butts and 2 whole briskets last night for a bachelor party today. Everything turned out amazing Dude? Where’s the delicious smoke ring? Shred it better for flavor distribution and appearance you rook! Proper: 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 17, 2019 Share Posted August 17, 2019 Meh Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 17, 2019 Share Posted August 17, 2019 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted August 18, 2019 Share Posted August 18, 2019 Despite the fucking monsoons I am bound and determined to Cook outside.... sunshine and pouring 1 Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted August 19, 2019 Advertising Member Share Posted August 19, 2019 I cooked for our company picnic Saturday: 170 lbs of top round 90 lbs of boneless real ham 90 lbs of real turkey breast 90 lbs of mild Italian sausage 270 hot dogs 12 #10 cans of baked beans 48 lbs of sliced peppers All on my cooker at the same time. It was easily a new record, fed 600 folks. 5 2 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 19, 2019 Share Posted August 19, 2019 48 minutes ago, Seatofmypants said: I cooked for our company picnic Saturday: 170 lbs of top round 90 lbs of boneless real ham 90 lbs of real turkey breast 90 lbs of mild Italian sausage 270 hot dogs 12 #10 cans of baked beans 48 lbs of sliced peppers All on my cooker at the same time. It was easily a new record, fed 600 folks. Whoa.....that is getting it done! How many people did you have helping? Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted August 19, 2019 Platinum Contributing Member Share Posted August 19, 2019 51 minutes ago, Seatofmypants said: I cooked for our company picnic Saturday: 170 lbs of top round 90 lbs of boneless real ham 90 lbs of real turkey breast 90 lbs of mild Italian sausage 270 hot dogs 12 #10 cans of baked beans 48 lbs of sliced peppers All on my cooker at the same time. It was easily a new record, fed 600 folks. Holy shit! Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted August 19, 2019 Advertising Member Share Posted August 19, 2019 3 minutes ago, f7ben said: Whoa.....that is getting it done! How many people did you have helping? Probably right around 8 with me on the cooker. Its a big ass party, and I was so busy I didn't get any good pictures.... bummer. Started at 2AM and had all the food in serving stations by 12:15. Then I cooked for the daughters first bday yesterday.... dragging ass today. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 19, 2019 Author Share Posted August 19, 2019 6 minutes ago, Seatofmypants said: Probably right around 8 with me on the cooker. Its a big ass party, and I was so busy I didn't get any good pictures.... bummer. Started at 2AM and had all the food in serving stations by 12:15. Then I cooked for the daughters first bday yesterday.... dragging ass today. Im ready whenever you are. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 19, 2019 Platinum Contributing Member Share Posted August 19, 2019 3 hours ago, Seatofmypants said: I cooked for our company picnic Saturday: 170 lbs of top round 90 lbs of boneless real ham 90 lbs of real turkey breast 90 lbs of mild Italian sausage 270 hot dogs 12 #10 cans of baked beans 48 lbs of sliced peppers All on my cooker at the same time. It was easily a new record, fed 600 folks. That's awesome. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted September 1, 2019 Share Posted September 1, 2019 Set it for 210 over night. Should be good tacos by noon tomorrow? 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.