brgbassmaster Posted January 25, 2015 Posted January 25, 2015 Trying out a new rub and saving 2lbs for chili the rest for slicing. 1 Quote
Super User flyfisher Posted January 25, 2015 Super User Posted January 25, 2015 looks good so far....i love brisket. it is my favorite meat to cook on the smoker Quote
brgbassmaster Posted January 25, 2015 Author Posted January 25, 2015 Thanks. My fav is either St Louis spares and pork butts. Quote
Super User flyfisher Posted January 25, 2015 Super User Posted January 25, 2015 I go brisket, then chuck roast for shredded beef sandwiches then pork butts then ribs....i like ribs but they are too much work to eat lol 1 Quote
Super User Senko lover Posted January 25, 2015 Super User Posted January 25, 2015 Mmmmmmmmm............... Quote
Super User whitwolf Posted January 25, 2015 Super User Posted January 25, 2015 Butts..... 12 hours.... slow smoked( As y'all know).... I prefer mesquite but Hickory Is durn good also...... On the rare occasion I grill chicken I have always been partial to smoke them with peach. On a different note, when I go home to see family on the coast, I truly love to smoke some Bluefish and fry roe of some sort. I serve that with stone ground grits, fried cornbread, greenbeans, and either beer of tea. Edit: The rub of choice for me Is Corky's out of Memphis or a store bought brand called Buttrub. Quote
Super User HoosierHawgs Posted January 25, 2015 Super User Posted January 25, 2015 Sounds tasty. Whens dinner? Quote
Super User FishTank Posted January 25, 2015 Super User Posted January 25, 2015 I saw this post earlier. It looked so good, I made a run to City Barbeque. I drooled all the way there. Good stuff..... 1 Quote
brgbassmaster Posted January 25, 2015 Author Posted January 25, 2015 Lol thanks guys. That thing stalled forever I put on at 8am and it finished at 10 pm smoked at 250 all day on pecan. First time using that. Next time I do pork I'm using peach. No finished pics because I was knocked out when it finished resting and just sliced and went to bed Lol. Quote
Super User flyfisher Posted January 25, 2015 Super User Posted January 25, 2015 You can wrap with butcher paper and it helps with the stall and keeps the bark. I also only use fruit woods, apple & peach mainly, with pork and with beef i am a fan of mesquite. Quote
Super User Sam Posted January 25, 2015 Super User Posted January 25, 2015 "Chilly 75 Degrees"???????? You mean when it gets to 75* in Phoenix it is chilly? And I am in Richmond, Virginia with ice, snow heading our way and below freezing temperatures at night. "Chilly 75 Degrees." That is just not plain fair. You all in Phoenix enjoy that weather. 1 Quote
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