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Recent content by vandy58

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  1. vandy58

    Quick butt question on resting in a cooler

    Perfect! Thanks for the quick reply! It is at 195 now so I will remove at 205. I figured it would be fine but I have never rested this long! Thanks
  2. vandy58

    Quick butt question on resting in a cooler

    Long story short I had a 7 pound but go a lot quicker then expected. My 4 pound ones take anywhere from 13-14 hours, this one took 10 so it threw off the time table. How long can you rest it in a cooler wrapped in foil and a towel? It is 8:30 and it will not be enjoyed until around 4:00.
  3. vandy58

    Has anybody used a feral hog for pulled pork

    That is allowed, has to be monitored and tested by state officials then slaughtered in a state run slaughter house
  4. vandy58

    Has anybody used a feral hog for pulled pork

    Thanks everybody! I will go for a sow. I do want a boar head though. Let the rotting body feed coyotes and vultures.
  5. vandy58

    Has anybody used a feral hog for pulled pork

    I do know why it is. Feral hogs like most pigs have diseases. The state feels they don't know how the meat was handled so they will not allow the meat to be donated. In order to get "approved" feral hog meat they have to go through an inspection period alive then slaughtered at a state...
  6. vandy58

    Has anybody used a feral hog for pulled pork

    I ask because I am going hog hunting soon and gathering ideas for the meat since in Texas we are not allowed to donate feral hog meat to food banks. I am sure I will give a lot if it away but I want to prepare some of it. Any other ideas besides pulled pork?
  7. vandy58

    Reminder with brisket and time

    Thanks! I just could not believe 9 hours for a 3 pound flat! Oh well it was tasty!!!!
  8. Reminder with brisket and time

    Reminder with brisket and time

    • vandy58
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  9. vandy58

    Reminder with brisket and time

    Just like with pulled pork the brisket decides when it's done. 3.25 pounds of the flat put in at 9:30am at 240. Finally pulled out at 6:00pm, one thermometer read 179 the other 191. Wrapped in foil blanket for 1 hour then served. Logic would say that is way to much time for a flat at 3.25...
  10. image.jpg

    image.jpg

    • vandy58
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    • Album: Reminder with brisket and time
  11. vandy58

    Applied rub 32 hours prior to smoke, bone in butt, too soon?

    Thanks guys
  12. vandy58

    Applied rub 32 hours prior to smoke, bone in butt, too soon?

    That is what I am a little worried about, oh well if it turns out a little dry no biggie. I will probably start to smoke tomorrow night
  13. vandy58

    Applied rub 32 hours prior to smoke, bone in butt, too soon?

    I like to marinade the hell out of poultry and due to timing I decided to dry rub my butt now which is about 32 hours until I smoke. Do you think that is a little too soon? I know on ribs it would be but this is a huge chunk of meat. I worry only because of the salt. I wrapped it in suran...
  14. vandy58

    Billbo's world famous dry rub & BBQ sauce recipe's

    Lol I am such an idiot. Prepared a full batch and had not containers to store in. Was doing a rub on a butt I am smoking at 3 in the morning on Sunday and I grabbed the inside of the bowl with my pig blood glove and it got in the rub. Well it is in the fridge so I can sprinkle a little more...
  15. vandy58

    Gloves for handling meat

    this, Costco sells two boxes of 500 each for less then $10
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