The BBQ BRETHREN FORUMS. - View Single Post - I Like Big Butt

Corky · 05-19-2013, 02:46 PM

Got one on the WSM today. Using Stubbs briquettes and Pecan chunks for smoke. Some Competition Beef and Pork rub by Oakridge over a mustard slather. Doing periodic spritzing with apple juice/Worcestershire/ Tabasco mix.

Prepping late yesterday:

Rub a dub:

Three hours in. 145 IT:

Bonus!
Organized my charcoal stash and put away the five bags of cheap Cowboy I got through True Value:

Bonus 2:
Scored the briskets for the staff end of the year party at Cash and Carry on my way home from True Value. $2.25/lb for CAB!

Bonus 3:
Made a pizza last night on the BLUE Performer conversion/Mod Pizza Oven™. The Cowboy worked great and got it up to about 625 degrees:

05-19-2013, 02:46 PM	#1
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA	I Like Big Butt - Prono Maximo! Got one on the WSM today. Using Stubbs briquettes and Pecan chunks for smoke. Some Competition Beef and Pork rub by Oakridge over a mustard slather. Doing periodic spritzing with apple juice/Worcestershire/ Tabasco mix. Prepping late yesterday: Rub a dub: Three hours in. 145 IT: Bonus! Organized my charcoal stash and put away the five bags of cheap Cowboy I got through True Value: Bonus 2: Scored the briskets for the staff end of the year party at Cash and Carry on my way home from True Value. $2.25/lb for CAB! Bonus 3: Made a pizza last night on the BLUE Performer conversion/Mod Pizza Oven™. The Cowboy worked great and got it up to about 625 degrees: __________________ 18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]