View Single Post
Unread 10-24-2008, 01:22 PM   #13
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0

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....

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....
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.
Divemaster is offline   Reply With Quote