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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-02-2008, 06:30 AM | #1 |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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Butts and Brisket
Got up at 4am to get things rolling. I have 16lbs of pulled pork I need to deliver Monday. So I got 4 butts totalling 33lbs rubbed down and onto the WSM's by 5:30.
Then I have a 7.5lb brisket flat for our dinner tonight. It's rubbed down with Wolfe Rub Bold. Everything is being cooked over kingsford and hickory chunks. I had to hit the outside and the vents with my hose torch this morning to thaw the ice out to get into them. Gonna warm up today and be farily nice later! |
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02-02-2008, 06:54 AM | #2 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Looks like a good start to the day Larry, plz show us the end result!!
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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02-02-2008, 07:47 AM | #3 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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The pictures arnt showing up.
I NEED PHOTOS. lol
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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02-02-2008, 08:00 AM | #4 |
On the road to being a farker
Join Date: 08-13-06
Location: Brantford, Ontario
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I can see the pron, looks good, keep us posted
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"That's not my tan, it's bark" Oaklahoma Joe trailer rig WSM Traeger 70 ECB starter model |
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02-02-2008, 08:24 AM | #5 |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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I think alot of people are having problems with www.allyoucanupload.com .
Here's some from photobucket for ya! |
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02-02-2008, 08:27 AM | #6 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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looks real good keep it up
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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02-02-2008, 08:36 AM | #7 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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is that foil over the water pan? i've got a wsm and never cover the water pan. what is the advantage of covering it?
pics look great. pork butts on a wsm is my kinda thing!
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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02-02-2008, 09:14 AM | #8 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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Looking really good. Don't envy your weather. I'm running around in a short sleeve shirt. But, it is a bit breezy here, though!
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02-02-2008, 09:40 AM | #9 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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[quote=watertowerbbq;551372]is that foil over the water pan? i've got a wsm and never cover the water pan. what is the advantage of covering it? /quote]
Larry has sand in the pan.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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02-02-2008, 09:48 AM | #10 |
Got Wood.
Join Date: 01-27-08
Location: denton texas
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looks good, to bad it is cold, here in texas i got the back door open and and the sun is shining but there is never a bad time to be cooken i am cooking six racks of ribs in my new gator today will post pics latter
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02-02-2008, 10:05 AM | #11 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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[quote=Cliff H.;551420]Easy clean up...just toss the foil.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-02-2008, 10:32 AM | #12 |
Full Fledged Farker
Join Date: 01-02-08
Location: Cozad, NE
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Nice fire to start off with.
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Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow: |
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02-02-2008, 10:53 AM | #13 |
is one Smokin' Farker
Join Date: 05-04-07
Location: Carthage, Mo.
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Looks good, what rub do you have on the butts?
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-Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304 |
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02-02-2008, 11:07 AM | #14 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Looks good. how do you keep the pulled pork until Monday for delivery?
P.S. We have ICE here right now also but it is on the inside of my freezer.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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02-02-2008, 12:26 PM | #15 | |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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Quote:
Brian after the pork is pulled and cooled I vacuum seal and freeze it. It's delivered to the customers frozen and when they're ready to eat all they need to do is put the bag into a pot of cold water, bring to a boil, cover until the bag is heated through (approximately 30 minutes depending on the amount of pork in the bag). People love the convenience and the pork is almost as good as it was when it was taken off the pit. |
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