Recent content by gotsmoke80

love to see how that came out,  ive never been a fan of the electric smokers,  i am more of a purist when if comes to that . Looks great keep it up

Total cook time including rest was just over 7 hours.  I went my IT and Feel . once I saw my thermo hitting up around 180 I was looking for the hot knife thru butter I herd about on every video I watched.  and when she went thermodeep with easy it was so good.   I ended up using a fatty piece...

oh it was destroyed, everyone was cutting it in hunks like steak.  felt really good to produce something like that since I have read so many horror stories.

So after reading thread after thread about how hard this piece of meat was I was a little weary.  But since my folks were coming to visit from Tx I just had to do a brisket.  I started about 4:30 Am She stalled something serious at 160F I was a little worried I was gna loose it but I stayed calm...

Does anyone recommend a few whole sale places, or even farm to table shipments  would be ideal.  I am in final stages of closing on my start up, and have found a few local locations that have a good price but quantity isn't there. Thanks in advance.

mine is pretty similar to the above that has been handed down.  We add a few changes but alas similar none the less.

Thanks everyone loved it .  So I guess was a success

So here is the update from start to finish. Total Cook time 7.5 hours I did them two different ways.   The first was my original where I cook in a pan and flip rotate using the juices and apple juice as my baste to build a crust,  the second the one at top I did like most...

I think I have had something similar to this with boudan or however you spell I t

Does Three butts tomorrow thanks to a local hook up who wants one for him self.   I think I have my recipe down to a science.  There will be lost of pics to come .

Here is how I do mine I use an ECB modded thru the roof. I normally do an 8lb butt , I cover it in mustard and as much dry rub as it can handle .  If I want a sweet pork I will cover it one last time with Raw sugar. I cook it in a foil pan at 275 typically at 1.5 hours per pound. I cook by...

So can I get this recipe , I want to make a big one of these for the family this weekend . Thanks

All in all looks good for the first one

do you have pictures of it opened

IF you change from white sugar to sugar in the raw or turbano or whatever its actually called , it wont be as black since sugar in the raw doesn't burn or melt until 350 where white sugar begins to burn at around 250. All in all looks good to me add some finishing sauce ( I personally cook mine...