Corky
is one Smokin' Farker
- Joined
- Jun 21, 2011
- Location
- Liberty...
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:
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: