WHATS FOR DINNER?
#4082
Shelby GT500 Member
It was small. Maybe 5lbs? Yea I threw the wrapper away without looking. It did cook a lot like a Boston butt. 1-1.5 hr per lb at 225. This one cooked for 6, I pulled it at 185, wrapped in foil twice then a towel and then put in ice chest for two hours to let settle.
The rub was just a standard BBQ pit rub, I uses to much as it's got some spice tho. My electric smoker that I use wood in also has a water pan so I put a few cups in it to help keep meat moist and it does a great job.
The rub was just a standard BBQ pit rub, I uses to much as it's got some spice tho. My electric smoker that I use wood in also has a water pan so I put a few cups in it to help keep meat moist and it does a great job.
I use a rub I found in a BBQ recipe book and I've adopted it for my own briskets. It's heavy on the cayenne, so it is a bit spicier than most others but I like it. I've thought about doing an injection before, but just haven't bothered to do one on a brisket. I may have to try a few of them this Spring/Summer.
#4083
Super Boss Lawman Member
ribeye spinach salad, baked yam fries and asparagus. some olive oil and balsamic on the spinach and some parmesan melted on the asparagus. The steak(with garlic) and fries broiled with chipotle and red pepper spice. Some heat in this one!
#4084
2013 RR Boss 302 #2342
Join Date: March 6, 2012
Location: Lancaster, PA
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Minus the heat and peppers it looks fantastic!
#4087
2013 RR Boss 302 #2342
Join Date: March 6, 2012
Location: Lancaster, PA
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Grilled chicken, yams and veggies!
#4088
The Legacy TMS Lady
Pulled pork, twice baked potato casserole, corn, and homemade banana bread.
#4093
Bullitt Member
I was going to bake some chicken thighs but the chicken smelled bad. My daughter wanted her left over pizza anyway. I don't like the pizza she had so I had a small digiorno pizza.
#4096
Legacy TMS Member