Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. benswholehogbbq

    Scared of Brisket

    Ha. Thats the whole thing that makes the Brisky " Tricky." ...We NEVER know what they're gonna' do. I just put two 5 pounders in the pit about 30 minutes ago myself, and I'm totally prepared to wait from 12 to maybe 16, 17 hours. No one really ever knows.........'specially those of us using...
  2. benswholehogbbq

    Brisket - Using Advice from SMF (w Q-View)

    Looks damn tasty. Nice job !
  3. benswholehogbbq

    Ugly Wrapped Pork Loin 4-3-11.

    Hey, looks good from here. And really, is there EVER enough BACON ?.......lol
  4. benswholehogbbq

    An 8lb shoulder, a few chicken thighs, and a 2lb chunk of round steak ( Q-View )-Update

    Thanks Mr.Pabst, this thing has been doin' some serious stallin' most of the late morning and early afternoon. If it doesn't start gettin' along, it may be a 15 hour job. Oh well, i just cracked my first cold-one. I think I'll make it... 
  5. benswholehogbbq

    An 8lb shoulder, a few chicken thighs, and a 2lb chunk of round steak ( Q-View )-Update

    So things are moving along, the round is now wrapped and in the cooler, and here's what the butt's lookin' like ....
  6. 04-17-11_1324.jpg

    04-17-11_1324.jpg

  7. 04-17-11_1208.jpg

    04-17-11_1208.jpg

  8. benswholehogbbq

    Instant Read Thermometer Advice

    I would go with the $40 one. There is NO WAY I would pay $100 for a thermometer. But if you want to, go for it and knock yourself out.
  9. benswholehogbbq

    An 8lb shoulder, a few chicken thighs, and a 2lb chunk of round steak ( Q-View )-Update

    Well, I've finally got a couple shots of this smoke. The shoulder's been on for a little over 4 hours, and is sitting at 150 right now, and the chunk' o round has been on for about an hour. Come on meats, drink up some of that Cherry / Hickory mix........   
  10. 04-17-11_0814.jpg

    04-17-11_0814.jpg

  11. 04-17-11_0813.jpg

    04-17-11_0813.jpg

  12. benswholehogbbq

    Doing a packer tomorrow!

    Looks good. May your smoke run blue, and your brisky be moist.
  13. benswholehogbbq

    An 8lb shoulder, a few chicken thighs, and a 2lb chunk of round steak ( Q-View )-Update

    Well, I didn't get the pit fired-up until 3:30 this mornin', and got the shoulder on at about 4am. Here's a pic of the line-up after it was all prepped - I'll get a pic of the shoulder up after I open the pit for the first time at about 8am. BTW, Top O' the Mornin'  !
  14. 04-16-11_2141.jpg

    04-16-11_2141.jpg

  15. 04-16-11_2141.jpg

    04-16-11_2141.jpg

  16. benswholehogbbq

    Why can't I get the heat over 225?

    Brother, I've never used one of those units, and i dont know what the weather is where you are, but to bang that temp up it's hard to beat opening her up a little, and throwin' on some more coal..... Good luck.......
  17. benswholehogbbq

    An 8lb shoulder, a few chicken thighs, and a 2lb chunk of round steak ( Q-View )-Update

    So here are a couple shots of what I'm workin' with when I get the pit fired-up in a couple hours ( still waiting for the last wave of bad storms to get outta' here in VA ) -    A couple pics of the shoulder I picked up yesterday. And below, a shot of the round-steak chunk somebody brought...
  18. 04-16-11_1747.jpg

    04-16-11_1747.jpg

  19. 04-16-11_1415.jpg

    04-16-11_1415.jpg

  20. 04-16-11_1109.jpg

    04-16-11_1109.jpg

Top Bottom
Back
Clicky