Recent content by trig

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  1. trig

    I'm looking to rent an offset smoker in DFW...

    I'm looking to rent an offset smoker for a wedding party to cook about 5-6 briskets plus extras in March.  I haven't really come up with anything local online. Anybody have any sources?
  2. trig

    One ticket to TMBBQ Behind the Pit Dinner at Franklin BBQ

    My buddy has one extra ticket to Texas Monthly's BBQ Behind the Pit Dinner at Franklin BBQ tomorrow, July 15th. There were only 40 tickets available to meet and eat with Aaron Franklin tomorrow night. Here's your chance! Asking $125 to cover some of our trip expenses. Can meet in downtown...
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  6. trig

    The story of four pork butts...

    I've been on here for a while but don't recall posting any Q-View.  I've always been in sort of a rush when smoking food so I've never had to chance to take some good pics.  Today, I change that!  My mother is hosting some event Monday and she asked me to make pulled pork.  I'm making 40lbs...
    • trig
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    • Forum: Pork
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  10. trig

    Quick! What's the minimum before pulling?!?!

    P.S. - I usually go to 192° before resting but can I go any sooner?
  11. trig

    Quick! What's the minimum before pulling?!?!

    Today I had my first plateau ever doing pork butt.  It's only at 167°, and I just upped the oven temp to 300°.  I'm supposed to be serving pulled pork by like seven!
    • trig
    • Thread
    • Replies: 10
    • Forum: Pork
  12. trig

    Need Water/Sand Bowl Ideas for UDS...

    Anyone have any good ideas for a water bowl that I could purchase?  I had a EBC but threw it away, and now I have no water bowl. I'm going to attempt to try it out since my food is cooking about 40% faster than most recommended times on everything (fatties, pork, sausages, etc.).  Most food has...
  13. trig

    Food for thought...

    Do they have regular ziplock bags that you can boil or something? That's why I was thinking food saver. I can't stand dry meat so I was thinking food saver to boil the meat the next day.
    • trig
    • Post #11
    • Forum: Pork
  14. trig

    Food for thought...

    For times like these, yea. I'm cooking the 9.5 butt and 3 fatties for 14 people tomorrow. Starting in the middle of the night isn't exactly fun to me...
  15. trig

    Food for thought...

    I cook to 165 at 225-250 on an accurate (verified) thermo. I put it in the oven to about 192-195 at 250. The oven is actually what takes the longest, probably because I'm stalling after 165, but it seems like every one I've done, get's to 165 incredibly quick. Haven't had pulled pork that I...
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