Recent content by BBQlover81

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    Social Distancing Smoking

    Looks good. How does that compare to steak cooked on a grill? You prefer this?
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    Social Distancing Smoking

    Since I've got to spend a lot of time at home, figured I may as well smoke some meat more often, I'll be smoking a brisket tomorrow, but can't have guests over to share it. My bbq buddy asked me to leave some with him. Will probably freeze a chunk for later.
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    Pellet Grill in the Rain

    And of course remember to keep your pellets dry. I point my exhaust openings away from the wind too
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    Pellet Grill in the Rain

    This happened to me earlier. I picked up some shading from Walmart for a reasonable price
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    Pulled lamb

    According to my research the leg won’t hsve enough fat so it may come out too dry.
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    Pulled lamb

    Thanks!
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    Pulled lamb

    Thankyou! That looks so good. Wonder why they said to score the top of it. Now I need to find lamb shoulder!
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    Pulled lamb

    Me too! Actually I visited Hometown BBQ in Brooklyn today and had "lamb belly" (which is actually lamb breast)... that was extremely good, and reminded me that I had to try cook the pulled lamb
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    Pulled lamb

    Has anyone made pulled lamb before? My friend had it in Austin... said it was really good. Can't find any recipes online surprisingly. Thanks in advance!
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    17lb brisket tomorrow

    Thanks! Started at 225 for 2hours then increased to 250. I turned it back down to 225 for the last 2 hours.
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    17lb brisket tomorrow

    So it turned out better than expected. I was a little scared cause it reached temperature after just 11 hours. I served the point during dinner and everyone was really impressed. Got many compliments including from my fellow bbq fan friend. It was extremely moist. I don’t think I seasoned it...
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    17lb brisket tomorrow

    I had it in what I thought was the thickest part of the point. I also borrowed my friends thermapen and tried that in a few spots... reading was fairly consistent
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    17lb brisket tomorrow

    Thanks! This is from about 4.5hrs in. I'm about 5.5 hrs in now, and its almost reached 160, so should be wrapping very soon.
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    17lb brisket tomorrow

    Thanks for the advice all. Brisket is cooking... will keep you posted. I hadn't heard about that smoke tube. Seems like a good idea, although a little pricey at $20+ for a single use(?)
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    17lb brisket tomorrow

    Thanks for the advice guys. I'll start at 250 for a few hours to get a smokey flavor, and then bump up to 275
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