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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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06-18-2010, 07:01 AM
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#1 |
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On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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Briskets on at 6:30...
Cruising at about 225, pork loins go on later. Using hickory only. This in advance of a party for 50 +/- tommorow. I'll be cooking 4 more pork loins at the party.
This is my first time cooking for someone other than my family....wish me good smoking!  |
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06-18-2010, 07:19 AM
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#2 |
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is One Chatty Farker
  
Join Date: 02-24-10
Location: Rancho Palos Verdes, CA
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Good smoking! Enjoy and have fun!
__________________
--Lionel You only fail if you do not try. |
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06-18-2010, 11:13 AM
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#3 |
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On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
Downloads: 0
Uploads: 0
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About 5 hours into smoking the briskets.....mmm mmm mmm they sure do smell good! It's about noon here in Southern Indiana and its already 88 degrees! Supposed to top out at around 95 today....shewwww! Drinking lots of water today. I'll be putting the pork loins on around 1-1:30. Here a pic of the briskets....
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06-18-2010, 11:18 AM
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#4 |
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On the road to being a farker
Join Date: 07-17-09
Location: Saint Paul, MN
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Looking good man. What temp/method are you using?
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06-18-2010, 11:27 AM
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#5 |
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On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
Downloads: 0
Uploads: 0
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Cooking on my homebuilt reverse flow smoker with hickory at about 225 degrees. Coated the briskets in yellow table mustard then applied a rub (garlic and herb) then through those babies on the heat....I try to keep it simple...I think it tastes better simple
 I'll be posting more pics as the day goes on.... |
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06-18-2010, 12:10 PM
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#6 |
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somebody shut me the fark up.
 
Join Date: 04-02-09
Location: Manito, IL
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looking tasty so far...
__________________
Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-18-2010, 01:50 PM
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#7 |
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On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
Downloads: 0
Uploads: 0
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The pork loins are on...the briskets are looking like pron, its 92 degrees and the beer is cold! If everyone knew just how much fun this is...everybody would be doin it
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