EB Forum

Done. Took about 14 hrs. It was about 43 degrees Fahrenheit outside this morning when I started. 78 when I finished. Minnesota is messed up. Anyway they fell apart perfectly. I only injected one. That one turned out super moist. I'll be doing that to all butts from now on. Also thanks for the Pecan wood tip. That fudge is amazing. Really nice and different flavor from the cherry wood.

Damn^^^^


Is red gum something super heady we need to get in on, as in selling it?

That shoulder looks nuts! Good jobe mate.

Mine is coming along nicely, or so it seems. Will have my first look soon.

Here's mine boys. 9 hours total, held at 260 the entire time. First look was at 5 hours in, where I began spritsing it every 45 mins or so. Temp'd it at 9 hours and it was bang on 195. fudge just ripped apart and the bark was incredible. Super happy with the result. Red gum is amazing.

Damn that bark is spot on! Looks like a masterpiece

Thank you sir! I was, and still am, very happy with it.

wottagunn wrote:Thank you sir! I was, and still am, very happy with it.

What'd you use as a rub for the bark? Looks great

rhythmgtr5 wrote:

wottagunn wrote:Thank you sir! I was, and still am, very happy with it.

What'd you use as a rub for the bark? Looks great

kosher salt and 16 mesh black pepper mostly, with some garlic and onion powder added. And a little cayenne and paprika

wottagunn wrote:Here's mine boys. 9 hours total, held at 260 the entire time. First look was at 5 hours in, where I began spritsing it every 45 mins or so. Temp'd it at 9 hours and it was bang on 195. fudge just ripped apart and the bark was incredible. Super happy with the result. Red gum is amazing.

That is awesome looking! Definitely going to have to pick up a pork butt this week.

alright fellas, lets talk sausage!
I wanna smoke some up. Tell me everything I need to know, as I really havent looked in to it. Don't even know what can of sausage I can cook in it.

thanks guys....


bought two briskets yesterday. Smoking those kittens up next weekend I think along with some ribs. Should be good!

I've never done sausage before. So I'd be no help with that.

Never done brisket either. It's so big I don't think a full one would fit on my little 18" Weber Smoky Mountain. You going with a salt, pepper rub on the brisket?

Can't wait to see what you do with the ribs. That's always my go to

first time doing brisket here too. and ill be doing two of them!
one is a packaged piece, about 4kg. The other is a cut from my butcher that he took off a much bigger cow. The brisket is massive. Ill post pictures on the day of the cook.
One ill do a salt and pepper rub, the other ill mix it up. And ill wrap one and leave the other as is. This way I can an idea of what id prefer for future cooks.
First time doing beef ribs too. Any tips on those would be appreciated, although im sure ill work it out.

Nice wotta, carrying the bbq torch nicely for EB.


Sausage is already so flavorful, does a long slow smoke really make it that much better? Quick charring on the grill seems to do me nicely.

wottagunn wrote:first time doing brisket here too. and ill be doing two of them!
one is a packaged piece, about 4kg. The other is a cut from my butcher that he took off a much bigger cow. The brisket is massive. Ill post pictures on the day of the cook.
One ill do a salt and pepper rub, the other ill mix it up. And ill wrap one and leave the other as is. This way I can an idea of what id prefer for future cooks.
First time doing beef ribs too. Any tips on those would be appreciated, although im sure ill work it out.

Love beef ribs. Never cooked them, and they're expensive as hell here, can't imagine what you'll pay for em. But they're damn fine. My buddy does them and says it's basically like a brisket, just a shorter cook by a few hours or more. I'll ask him if there are any other tips he picked up. But I must say, beef ribs might be my favorite. Taste like brisket, but they look like awesome dinosaur ribs.


Edit. I've done two massive briskets. Which might be why I'm hesitant to do one in the near future. The cook was 12+ hours, and since I had people coming over at 3-4, that meant I was up at 1am trimming and prepping. That was a long day. I follow Aaron franklins method for brisket. Simple and effective. Have you watched his YouTube videos? He has a ton, but there are three re brisket about the prep, the fire, and the cook.

https://www.youtube.com/playlist?list=P ... ovXzAQ3EUu