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Recent content by CBusOHDawg

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  1. CBusOHDawg

    Party For 20 People

    I’ve been asked to make some Q for a friend’s son’s small graduation party, with someone else doing the sides. I’ve been told it will be around 20 people. I’m thinking 4-5 racks of baby backs and an 8lb pork butt will be enough. However, I’ve never cooked for anyone other than my own family so...
  2. CBusOHDawg

    Backyard/Amateur Competitions

    Yeah, I’d be open to that. Just to give you a heads up though, I’m still kind of a newbie. I just got into smoking last summer and the only meats I really feel confident in at this point are ribs and pulled pork. I’ve been told I do those really well, but I’ve spent all my time on those and...
  3. CBusOHDawg

    Backyard/Amateur Competitions

    I saw where someone posted last week about a church rib competition and am wondering if anyone knows of other backyard/amateur competitions in Ohio. I live in Columbus, but don't mind driving a few hours. I've searched everywhere online, but found almost nothing and I'm sure a lot of these types...
  4. CBusOHDawg

    First Post - Small 2.5 lb Brisket Flat

    Thanks! We’ve eaten jack fruit before on things like tacos and pizza, but I’ve never smoked it. I’ll have to give that a shot.
  5. CBusOHDawg

    First Post - Small 2.5 lb Brisket Flat

    I did not do the toothpick test. I didn’t realize the finishing temp could vary so much with a brisket so that’s very helpful. I did not inject it either so I’ll try that next time. As far as foil/pan, I wrapped it at 160 IT and kept it in that foil for about an hour after I pulled it off the...
  6. CBusOHDawg

    First Post - Small 2.5 lb Brisket Flat

    I’ve been reading this forum for a while and have picked up a lot of great pointers from you guys, but this is my first post. I just got into smoking last year and have done some pork loins, pork butts, and baby back ribs on my Pit Boss Austin XL. I’ve been extremely happy with how everything...
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