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  1. "Pics of my Pit"

    "Pics of my Pit"

    • brute
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  2. Screenshot_2016-09-11-22-11-52-1.png

    Screenshot_2016-09-11-22-11-52-1.png

    • brute
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    • Album: "Pics of my Pit"
  3. brute

    Texas Parisa

    nepas, your recipe is more like my friends recipe from the Hondo and D'Hanis area
  4. Texas Parisa

    Texas Parisa

    • brute
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  5. brute

    Texas Parisa

    This is huge where I grew up (Castroville, Medina County Texas). Let me start off by saying I never, I repeat never use to eat this. The thought of eating raw meat made me sick until I was having a few beers one evening with my dad and he insisted on me trying it.... I've been hooked ever since...
  6. Screenshot_2016-08-21-18-21-20-1.png

    Screenshot_2016-08-21-18-21-20-1.png

    • brute
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  7. brute

    So I bought a new pit today

    My favorites to cook are briskets, pork butts or anything large (my brother is the rib cooker in the family) but I have cooked just about everything. My first smoke in the new pit will be none other then brisket! 128514 I planned on seasoning the pit today but its been raining cats and dogs...
  8. 20160820_163431-1.jpg

    20160820_163431-1.jpg

    • brute
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    • Album: So I bought a new pit today
  9. So I bought a new pit today

    So I bought a new pit today

    • brute
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  10. brute

    So I bought a new pit today

    So after 20+ years of using my custom offset pit, I decided it was time to buy a new one. My "old" pit will go to a detective friend of mine for use at his ranch for another 20+ years. My new pit is a 20"x48" main chamber reverse flow pit with firebox which will be delivered tomorrow. I'm super...
  11. Screenshot_2016-08-19-19-43-12-1.png

    Screenshot_2016-08-19-19-43-12-1.png

    • brute
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    • Album: So I bought a new pit today
  12. Screenshot_2016-08-19-19-39-24-1.png

    Screenshot_2016-08-19-19-39-24-1.png

    • brute
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  13. brute

    70 Lbs of Belly Bacon Extra Smokey - QVIEW

    From Castroville, Tx.... Bee-U-T-Full!
  14. brute

    LET'S TALK BRISKET!!

    PS, I use a combination of oak and mesquite. Never charcoal.... Also, I never use lighter fluid. I always use fire starter sticks or whatever the heck they are called....127867127867127867
  15. brute

    LET'S TALK BRISKET!!

    I keep it fairly simple. I trim off very little fat then place on pit fat side up (indirect heat) Seasoning: Salt, pepper, garlic powder and paprika On pit for 6 hours at 300 degrees and sop as needed. After 6 hours wrap in foil and sop so meat can steam in foil. Cook until desired internal...
  16. brute

    This thing is blowing me away!

    I went to Medina Valley. We played y'all my Junior yearand made it to Regionals then won State my Senior year against Dangerfield in '84. You guys went to State the following year ('85) and lost to Dangerfield. Robert Strait was y'alls RB.... He was one helluva back. I went to play ball at Sul...
  17. brute

    This thing is blowing me away!

    I have the MES cold smoker and the amnps. I prefer using the amnps over the cold smoker. Congratulations to the Gobblers. They had one helluva run in football this past season! I played against them in the 80's, they always seem to have a good team.
  18. brute

    First Cook on Smoker Today

    Sounds good. Go Gobblers!
  19. brute

    Best BBQ joints around the US???

    My two favorites are: 1. City Market in Luling, TX & 2. Heavy's in Hondo, TX
  20. This thing is blowing me away!

    This thing is blowing me away!

    • brute
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