oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 09-03-2012, 09:27 PM   #16
mn_big_dog
On the road to being a farker
 
Join Date: 01-28-10
Location: Dodge Center,MN
Default

It's my trusty Char-griller Smokin Pro
mn_big_dog is offline   Reply With Quote


Old 09-03-2012, 09:49 PM   #17
mn_big_dog
On the road to being a farker
 
Join Date: 01-28-10
Location: Dodge Center,MN
Default

After they hit 200, I pulled them off and left them sealed in the foil for about a hour. Here's how they looked when I cracked them open. I only put about a 1/4 cup of ginger ale in there when I foiled....there was a TON of juice in there.



Here it is after being pulled.....ready for my belly :)

mn_big_dog is offline   Reply With Quote


Old 09-08-2012, 07:30 PM   #18
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

how many hours did it take?
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen


“In politics and in life, ignorance is not a virtue,. “It’s not cool to not know what you’re talking about. That’s not keeping it real or telling it like it is. That’s not challenging political correctness. That’s just not knowing what you’re talking about.”
deepsouth is offline   Reply With Quote


Old 09-08-2012, 07:51 PM   #19
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

Looking at the cooking temp at 306 and still rising, they didn't take long :)
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 09-08-2012, 11:26 PM   #20
mn_big_dog
On the road to being a farker
 
Join Date: 01-28-10
Location: Dodge Center,MN
Default

About 5 1/2 hours.
mn_big_dog is offline   Reply With Quote


Old 09-08-2012, 11:43 PM   #21
intel415
Got Wood.
 
Join Date: 12-11-11
Location: LA
Default

Looks great pr0n

Sent from my Nexus One using Jelly Bean
intel415 is offline   Reply With Quote


Old 09-09-2012, 12:16 AM   #22
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

I forgot to mention...



That is some of the nicest looking pulled pork I've ever seen. Awesome results in a short cook.

Proof!

Who were those folks just a few days ago who said they prefer to cook butts at 225 for 14 hours?.... Yeah, take that.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 09-09-2012, 12:39 AM   #23
Sierraslick
Found some matches.
 
Join Date: 08-09-12
Location: Alameda, Ca.
Default

I usually use Apple juice. How do you like the Gingerale? Interesting idea!
__________________
2 large BGE w/ adj rigs / an Orange screaming fast Thermapen / Maverick 732 / I-Pod I-Grill
Sierraslick is offline   Reply With Quote


Old 09-09-2012, 09:34 AM   #24
mn_big_dog
On the road to being a farker
 
Join Date: 01-28-10
Location: Dodge Center,MN
Default

Quote:
Originally Posted by Sierraslick View Post
I usually use Apple juice. How do you like the Gingerale? Interesting idea!
Worked well. I also normally use Apple Juice, but I was following PattioDaddios procedure, so I thought I would give it a shot. Not sure if I can say it turned out any different or tasted any different from using apple juice.
mn_big_dog is offline   Reply With Quote


Old 09-09-2012, 06:36 PM   #25
pbj
Full Fledged Farker

 
pbj's Avatar
 
Join Date: 09-03-12
Location: Hopkins, MN
Default

Quote:
Originally Posted by javahog2002 View Post
Looks good. What pit / cooker did you use ??
That looks like my Chargriller Pro w/sfb
Curly
__________________
Chargriller Pro w/SFB retired
Brinkmann TrailMaster
1 generic digital thermometer
Maverick 732
UDS
Thermapen Mk4
pbj is offline   Reply With Quote


Old 09-09-2012, 07:09 PM   #26
lowbass
is One Chatty Farker
 
Join Date: 07-31-12
Location: indianapolis
Default

Nice looking butts. BTW, how do you like that Redi Chek BBQ thermometer?
lowbass is offline   Reply With Quote


Old 09-10-2012, 08:40 AM   #27
mn_big_dog
On the road to being a farker
 
Join Date: 01-28-10
Location: Dodge Center,MN
Default

Quote:
Originally Posted by lowbass View Post
Nice looking butts. BTW, how do you like that Redi Chek BBQ thermometer?
I have used a bunch of different digital thermometers over the years.....and it is by far the best. Not only can you see temp of meat and pit, but it's accurate and wireless distance can't be beat. I can sit in my basement and still get temps.
mn_big_dog is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:01 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts