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Unread 10-24-2008, 01:22 PM   #13
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
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Quote:
Originally Posted by PaSmoker View Post
If your gonna do chili anyway...pull it a little early....maybe at 170-175....should get all the smoke flavor by them....cut up and finish cooking in the chili...
Either that or smoke up a nice big chuckie!!! I've got a 17 pounder sitting in the freezer for the next time I get Bubbette going....

Quote:
Originally Posted by CajunSmoker View Post
Our Sam's sells both packers and flats. The packers are Select grade and the flats are Choice
Actually, the last time I bought a case of packers they were CAB Prime....
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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