Pit to Temp

[tommykendall]

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]

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]

Thoght about it but I'm not much for the general flavour of breakfast sausage.

 

[Solidkick]

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]

I did a few times - tastes like smoked breakfast sausage. Guess it's the sage or sumthing

 

[Solidkick]

You been eating too much toufu <sp> and tuna to know what real meat tastes like since you moved out west.

 

[tommykendall]

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]

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.