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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.


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Old 03-01-2008, 01:25 PM   #46
BobBrisket
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Looks like you are brining yourself too............(Miller mod)
I started my brine already too!!!

I can't wait to hear the final verdict on this experiment.
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Old 03-01-2008, 01:39 PM   #47
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Oops! I forgot to post the beer tally! Someone asked me earlier what the beer total would be for such an experiment, and my estimate was a 30 pack. So I picked up a 30 pack and started with one a couple nights ago when I started deboning the first butts. I am on my second of the day right now. I'll have to check the fridge so I can get the running tally going.
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Old 03-01-2008, 01:41 PM   #48
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Beer Tally for this experiment so far: 6
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Old 03-01-2008, 02:46 PM   #49
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wow. I can not even keep my wet ribs away from my dry ones...
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Old 03-01-2008, 03:13 PM   #50
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My beer tally.....................Uhhhhhhhhhh............. ..I can't count right now!! HAHAHAHA!

I'm not farked up......................YET!
Thanks for conducting these expy's. I really want to see what happens. Keep us up to date.
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Old 03-01-2008, 03:16 PM   #51
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Luckily, I have arranged the empties where I can easily count them.
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Old 03-01-2008, 03:36 PM   #52
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I applied the first round of spritzing to the pieces getting spritzed. I took the meat temp in the plain pieces in each cooker and they were all right around 160. I'm glad there is a consistency showing.

Current Beer Tally: 8, no wait, just finished that one...9
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Old 03-01-2008, 03:37 PM   #53
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I am so far behind in the drinking. Gonna need to catch up.
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Old 03-01-2008, 03:43 PM   #54
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That's not 9 just today! I had one on Thursday night, 3 last night, and now I just opened number 5 today. That's one every 30 minutes today for those doing math.
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Old 03-01-2008, 04:16 PM   #55
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Another spritzing applied. The plain pieces in the WSM's are both 163, and the plain one in the oven is 160.

Beer Tally: still 9, better hurry up it's getting warm. It's nice and warm outside too. A lovely day to be smokin'.
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Old 03-01-2008, 05:11 PM   #56
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Another round of spritzing complete. The temps for the plain pieces in the 3 cookers are:
Moist WSM: 166
Dry WSM: 165
Oven: 164

Beer Tally: just opened number 11
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Old 03-01-2008, 05:50 PM   #57
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Spritzing time has come again. Temps of the plain pieces are:

Moist WSM: 170
Dry WSM: 172
Oven: 171

Beer Tally: still 11
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Old 03-01-2008, 06:28 PM   #58
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Temps are quite consistent..........
Beer tally update
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Old 03-01-2008, 06:38 PM   #59
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Man you drink them slow...you have a 30 pack man...have at it!!!
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Old 03-01-2008, 07:10 PM   #60
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at that pace a 30 pack is going to last you 15 hrs. you can easily pick up the pace and have the last beer for desert.
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