Another unit cookout

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokingunny

Smoking Fanatic
Original poster
Jul 26, 2013
314
18
Pace, FL
As luck would have it, I got volunteered to smoke 5 more butts for staff vs student paintball event.


I plan on letting them smoke all night, until about 0700 and then rest until 1000 when it's time to eat.
 
Victim of my own success. If they mention I'm cooking, everyone is willing to donate money.
 
Sweet. I'm currently working on a reverse flow smoker, 24"X48". Just need to find the time and a plasma cutter.
 
Well, in name, there are two places Locally.  "Down Home BBQ" and "L and A Southern style BBQ" (which is on base).  One of these two (I won't say which), should be closed for improper food storage.  Both of them seriously lack real-smoke flavor.  The more offensive of the two, I am considering running a challenge in the local paper before the next Tucson KCBS competition.  I just want to see if that BBQ restaurant can score above a 3 with impartial judges.  Unfortunately, Due to the constant influx new soldiers, who are attending a military schools here, bad restaurants have a way of limping along for years.  The new guys haven't had a chance to hear the word-of-mouth, and they miss barbeque from back home. 
 
 
Well, in name, there are two places Locally.  "Down Home BBQ" and "L and A Southern style BBQ" (which is on base).  One of these two (I won't say which), should be closed for improper food storage.  Both of them seriously lack real-smoke flavor.  The more offensive of the two, I am considering running a challenge in the local paper before the next Tucson KCBS competition.  I just want to see if that BBQ restaurant can score above a 3 with impartial judges.  Unfortunately, Due to the constant influx new soldiers, who are attending a military schools here, bad restaurants have a way of limping along for years.  The new guys haven't had a chance to hear the word-of-mouth, and they miss barbeque from back home. 
Sounds like a business opportunity to me.
 
I agree. If you need some help with the Tucson KCBS let me know. I have a small network of fellow smokers at the Marine Corps Detachment. Down Home is ok, at least he smokes his food outside. The other place is overpriced for what you get.
 
Long overdue update. I'm still new to documenting my smokes. The butts were on smoke for 10 hours and as much as I hated to put them in the oven, I had to get some sleep. In they went at 0500 and I pulled them out at 09300. At 1300 when I went to shred them they still too hot for me to handle. This is the result.

 
Looks like a happy ending to me.  I am certain everyone loved them.  Thanks for posting the picture.  My freezer is full of smoked brisket and pulled pork; SWMBO insists we need to reduce the stock before the freezer is further stuffed.  Tonight I made my smoky beef stroganoff, and used up one of the packets of brisket. 
 
I had to leave early because I needed rest. But I'm pretty sure there wasn't much left.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky