That's because BBQ is pork, not beef.









Waits for the Texas people to raise hell

 

Lol. The bed was for me. The tint for my car.

Yummy!!! Sounds good!!

 

 

Have Butts gone down in your area? I was in that little grocery store where I buy meat when I have to the other day and they had them on sale for $1.29 lb.

 

I bought three a couple weeks ago on sale for .98 a lb. the price you said is around the norm here. I got two that were around 9.5 lbs and the third was 11.3!

 

Just got back from a 3 hour Mustang poker run. 89 cars in total. Was pretty fun.

 

Sounds pretty cool

 

Brisket is easy. I'm the same way about pork though, mostly because I simply haven't tried it. With this one, I use a packer-trimmed half brisket on this smoker (I could use a whole one, but it's a tight fit and it's really not designed to accommodate such a large cut). I don't use injections or marinades, as beef tends to have enough of its own flavor when it's properly rendered, combined with a rub and the flavor of wood you use. I usually, depending on the temperature and the fat content, cook the meat at 220-230 for about 75 min/lb. If you've done pork, you know how to maintain whatever temperature you want to hold, and the rest is just like cooking anything else--leave it alone until it's done!

Here's a picture at 9 hours. It's about done, probably won't take more than another 3-4. The "fat end" is away from the heat because I switch the ends at about halfway through the cooking. With the indirect heat, it's necessary if you don't want one half far more done than the other. The fat end always starts on the hot end of the grill, for obvious reasons.

 

i hope that red stuff is ketchup ;. if it`s blood i`m outta here !!!!!!!!!!!!!

 

Chilling

 

Avoiding working on my masters thesis. Soooo Tired of writing.

 

Is that officer ?Bates? In the edge of the picture (cant remember his name)

 

hallelujah

 

That's him

 

Watching the Sprint All-Star race on Speed!!!

 

relaxing after a long and crazy day, moved stuff into the house and decided to buy a new grill and there is still so much more to do!

 

It's not blood, it's the paprika and cayenne in the rub coloring the fat that's melted into a small indentation on this brisket.

Ketchup never touches my brisket. Never. It also never touches anything I eat. Can't stand the stuff.

 

You mean the Chevrolet Racing Series, Starring Jimmie Johnson? That's pretty much what its turned into, even the announcers sound like they would love to drop to their knees and blow him on pit road.

 

Who won?


I was out. ****ing Chevy.

 

Jimmie Johnson. Of course.