I got a corned beef flat from kroger and it's on the smoker stuck at about 140 right now. this is the first one i have done and Im wondering if i should just pull it at 165 or foil it like a pork butt? what do you guys think.
whats up I live just north of u in bullitt county. I see you know your bourbon
Im a big fan of knob creek but my all time favorite would have to be Wild Turkey 101. the fact that you listed Elijah Craig show's you got some class that has to be one of the smoothest bourbons in all of Kentucky.
most people i know put ribs in the pressure cooker then throw them on the grill covered in BBQ sauce.
my dad cracks me up. we had some country styles yesterday and he said he was gonna barbecue them. so he had my mom throw them in the pressure cooker then he threw them over some hot coals for...
well i went with what i was comfortable with. got a small butt(about 6lbs) and a nice rack of ribs.
I injected the butt with creole butter and used some sweet smokey rub on both the ribs and butt. i figure if the butt aint done at least the family with have some ribs to chew on.
ok it's now 9:38am here in KY and I need to put something on the smoker today for the game. my plan was to do some pulled pork but I drink a few too many brews before during and after the UK game and never went to the store to get my butt lol
so I still want to do a butt but that takes about 12...