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Re: All Things BBQ

Posted: Fri Oct 20, 2017 8:04 pm
by piper27
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.



Re: All Things BBQ

Posted: Fri Oct 20, 2017 9:14 pm
by bryndavies
Damn^^^^


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

Re: All Things BBQ

Posted: Fri Oct 20, 2017 10:42 pm
by wottagunn
That shoulder looks nuts! Good jobe mate.

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

Re: All Things BBQ

Posted: Sat Oct 21, 2017 2:22 am
by wottagunn
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.

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Re: All Things BBQ

Posted: Sat Oct 21, 2017 11:01 am
by piper27
Damn that bark is spot on! Looks like a masterpiece :notworthy:

Re: All Things BBQ

Posted: Sun Oct 22, 2017 1:00 am
by wottagunn
Thank you sir! I was, and still am, very happy with it.

Re: All Things BBQ

Posted: Sun Oct 22, 2017 12:00 pm
by rhythmgtr5
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 :drool:

Re: All Things BBQ

Posted: Sun Oct 22, 2017 6:07 pm
by wottagunn
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 :drool:
kosher salt and 16 mesh black pepper mostly, with some garlic and onion powder added. And a little cayenne and paprika

Re: All Things BBQ

Posted: Sun Oct 22, 2017 9:25 pm
by Vorpel
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.

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

Re: All Things BBQ

Posted: Mon Oct 23, 2017 10:40 pm
by wottagunn
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.

Re: All Things BBQ

Posted: Wed Nov 01, 2017 5:39 pm
by wottagunn
thanks guys....


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

Re: All Things BBQ

Posted: Wed Nov 01, 2017 8:35 pm
by piper27
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

Re: All Things BBQ

Posted: Wed Nov 01, 2017 10:21 pm
by wottagunn
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.

Re: All Things BBQ

Posted: Wed Nov 01, 2017 10:29 pm
by earlgreytoast
Nice wotta, carrying the bbq torch nicely for EB. :clap:


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.

Re: All Things BBQ

Posted: Wed Nov 01, 2017 11:17 pm
by bryndavies
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