Recent content by j6o6s6h

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  1. j6o6s6h

    My rub

    True what your saying. It just I watch bqq shows and these pit masters have their rubs and sauces that they use them during their smoking, and it makes the meat look good. I do the same when I smoke or cook.
  2. j6o6s6h

    My rub

    So then how are all these bqq pitmasters that have their own rubs have a natural hickory smoke flavor? I get one from bass pro called three little piggys and it's a damn good rub that have that flavor
  3. j6o6s6h

    My rub

    Must be obivious answer of yes because no one has replied.
  4. j6o6s6h

    My rub

    Ok I got a good rub buuuuut, I want the natural smoke flavor. I noticed all rubs say natural hickory smoke flavor. So I went online to do some research and found a hickory smoked salt. I also found other salts too. Does anybody here use the same stuff to get that good flavor for your rubs?
  5. j6o6s6h

    First attempt at brisket with weber kettle

    Was the taste of the meat too smoky or just right?
  6. j6o6s6h

    I know we talk about this but pork butt problems

    I'm just going to combine everyone's replie. Wait till it hits 205-210, use a toothpick, look for the bone to show, feel it and see if it's ready to fall apart.
  7. j6o6s6h

    I know we talk about this but pork butt problems

    I did that, if I remember for 20 minutes or so, and I was cutting into it, it was tender really really good. But just looking for that fall apart type good
  8. j6o6s6h

    I know we talk about this but pork butt problems

    Thanks for your replies
  9. j6o6s6h

    I know we talk about this but pork butt problems

    I'll try that next time. But God damnit when I see it cooked smelling good I can't contain myself.
  10. j6o6s6h

    I know we talk about this but pork butt problems

    Ok I cooked a butt for 8 hours at 235 degrees. I wrapped it in foil when meat hit 165 degrees. Then when the meat hit 200 degrees I took it out. The meat was fantastic but what I really want is the meat to fall apart to make pork sandwiches. What does the internal temp need to be at to fall...
  11. j6o6s6h

    Newbie

    Same here.im always looking for and giving recipes
  12. j6o6s6h

    Newbie

    My name is Josh, I live in Las Vegas ,nv. I've been bbqing and grilling for about 5 years now. I have my own cure, marinade, rub, and bbq sauce. My own meaning I started from scratch and worked hard on perfecting the taste. I still am. I have a brinkman smoke n grill for a starter. Also a...
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