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tommykendall
11-20-2004, 02:27 PM
Pit just hit 225 so I tossed on a 5#chuck. Doing it like a brisket. DP'd it then rubbed it with head country. Have more albacore sitting in a brine since 5:30am. I'll put them on in a couple hours. Wish the fark I had more food to put on.

kcquer
11-20-2004, 06:15 PM
Pit just hit 225 so I tossed on a 5#chuck. Doing it like a brisket. DP'd it then rubbed it with head country. Have more albacore sitting in a brine since 5:30am. I'll put them on in a couple hours. Wish the fark I had more food to put on

Where's the fatty?

tommykendall
11-20-2004, 10:49 PM
Thoght about it but I'm not much for the general flavour of breakfast sausage.

Solidkick
11-21-2004, 12:14 AM
Thoght about it but I'm not much for the general flavour of breakfast sausage.

I don't either, but a fatty smoked don't taste the same as fried. Try it, you'll like it!

tommykendall
11-21-2004, 12:17 AM
I did a few times - tastes like smoked breakfast sausage. Guess it's the sage or sumthing

Solidkick
11-21-2004, 12:22 AM
You been eating too much toufu <sp> and tuna to know what real meat tastes like since you moved out west.

tommykendall
11-21-2004, 12:28 AM
No... I already put the albacore in the fridge. I'm currently dipping some some chunks of glistening melt in your mouth fine smoke ringed chuck roast in some head country hot Q sauce. Goddamn it's good with my cold beer. Wish the fark I had a buddy here to share it with

Neil
11-21-2004, 07:49 AM
I did a few times - tastes like smoked breakfast sausage. Guess it's the sage or sumthing

Try the Bob Evans Maple Sausage. Mmmmmmmmmmmmmm and don't forget to 3-2-1 it spraying with apple cider before foiling.