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  1. hickorybutt

    Wagyu Boneless Rib..... Costco

    Heck yeah!  Costco has some good beef.  I will occasionally splurge on a 3 pack of Prime grade ribeyes (~$16 per pound).  But I will need to find another line of work to get one of these Wagyu cuts...
  2. hickorybutt

    Need to keep pulled pork moist for at least 8 hrs before eating

    I've had a brisket stay HOT wrapped in foil and blankets in a cooler for 6 hours.  Pork should be just fine at 8 hrs, especially a pork shoulder which is thicker than a brisket and should hold heat even better.
  3. hickorybutt

    Greetings from Georgia, Old Dawg still learning new tricks!

    Welcome "Old Dawg", from a GA boy up in Cincinnati. Go jackets :)
  4. hickorybutt

    Beef ribs today.... MONEY SHOT....

    Looks great Dave
  5. hickorybutt

    Smoking a brisket?

    Kick the temp up to 275 degrees - it will drastically cut your cooking times down.  This will get you  ~1 per pound.  I've cooked a couple of briskets at 275 and they still turned out great.  Just as good and juicy as the "traditional 225" but a lot less time.  I cooked a 12 pounder in 11 hours.
  6. turkey 3.jpeg

    turkey 3.jpeg

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    • Album: HB's Cooks
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    turkey 2.jpeg

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    • Album: HB's Cooks
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    turkey 1.jpeg

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    • Album: HB's Cooks
  9. hickorybutt

    Do you think that cost of smoking calculation will make people quit smoking?????

    The biggest issue I would see would be the cost of TIME.  Because monetary cost just isn't an issue, especially if you are resourceful in how you get your fuel.  Charcoal can be expensive.  If you burn firewood and get free firewood, thats the way to go.  Obviously the smoker can be a big...
  10. hickorybutt

    Brisket Help

    Hey, I DID put the disclaimer on there that it wasn't true bbq. I only did that because it was a lean (grass fed actually) brisket flat. Would have been dry as leather had I not. I guess I could have wrapped it in foil instead of the crock pot, but what's the difference really of foil vs...
  11. hickorybutt

    Brisket Help

    I've never seen a brisket over 20 pounds. And I wouldn't consider a 10 pound brisket 'small'. To me, anything under 8 pounds is small. And really it all comes down to whether it is a whole packer or just a "flat" - the lean part. All in all, the flat is always going to be hard to get just...
  12. hickorybutt

    POST - THANKSGIVING BRISKET, RIBS & BEANS WITH Q - VIEW

    Gary, I'm hungry sitting here looking at this bountiful feast. Just a little jealous. Brisket looks great. I use the same black pepper (from Sam's) for all of my rubs.
  13. hickorybutt

    My Murphy's Law 2014 Thanksgiving smoke with Q view.

    Dang son. Looks good
  14. hickorybutt

    Smoking a turkey in the snow

    Good color on that bird
  15. hickorybutt

    16lb Bird Getting a Tan UPDATED and FINISHED.

    Looks awesome
  16. hickorybutt

    Scotch for me, and brine for my Turkeys!!

    Hard to beat a good single malt........
  17. New to stick burning

    New to stick burning

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  20. hickorybutt

    New to stick burning

    Always keep the exhaust stack wide open. Control heat with inlet dampers and amount of fuel. I have a 36" offset with 1/4" steel. It's hard to heat that much mass up with just charcoal. In my first run with my smoker I used charcoal and chunks and couldn't keep temps past 210. I also had a...
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