Recent content by blackzebra

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  1. blackzebra

    Memorial day smoke - Ribs & ABT's

    Awesome ribs!
  2. blackzebra

    Brisket in the Cajun Injector

    Awesome! Did you trim any of the fat cap?
  3. blackzebra

    Very long cook times for pulled pork

    Interestingly, I cooked a 8.0 lb pork butt it took 10. Plus hours to get to 195 ! Than I cooked 2 4,65 pounders and it took 13.50 hours! Goes to show meat is done when it is done!
  4. blackzebra

    Brisket time with burnt ends Q-View!

    How do you think you should've left it in cooler? And is it necessary to place it in cooler or can you just leave it wrapped real tight?
  5. blackzebra

    First spatchcock chicken

    Going to try It myself with the guys at work! Looks nice! Keep up the nice work!
  6. blackzebra

    Cooking half a pig.

    Thank you!
  7. blackzebra

    Cooking half a pig.

    Hahahaha, can't afford that after buying pig!128022
  8. blackzebra

    Cooking half a pig.

    Will do if plan goes followed.
  9. blackzebra

    Cooking half a pig.

    I made a smoker out of a 55gal drum with a offset fire box. Turning it won't be a problem. Where do I check pig for IT to tell me when to pull it off? Thanks
  10. blackzebra

    Cooking half a pig.

    I was just thinking about either smoking or grilling half of a 60lb pig, need advice on best way to cook it? Idea's are welcome please !
  11. blackzebra

    Smokin whole packer

    Thanks.
  12. blackzebra

    Smokin whole packer

    Excellent footage! Nice usual!
  13. blackzebra

    Smokin whole packer

    Awesome!
  14. blackzebra

    Smokin whole packer

    Can you separate them before smoking? And is that a good idea? Reason why is I wouldn't want to cut into point before it's done.
  15. blackzebra

    Smokin whole packer

    So basically you can make sliced brisket from point and brunt ends form flat? But you will need to separate them because they will cook differently. I'm assuming my point won't be done at this point so it would go back on for more cooking time? Would I wrap the point before putting back on? And...
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