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- vartz04
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- Album: Finally doing a brisket tomorrow. And I'm jumping in the deep end
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Finally doing a brisket tomorrow. And I'm jumping in the deep end
Not playing around with a point or a flat. I'm doing the whole thing. Bought a 12-1/2 lb brisket from Walmart and trimmed it up. Used a rub i found on here that included red pepper flakes It's going on the smoker in the morning when my son wakes up (lately around 5:30). Now for my questions... -
How Did You Choose The Temperature That You Barbecue At?
I kinda just pick where the smoker wants to settle in at each day. I try to keep it between 225 and 275 for pork and above 300 for chicken. I've realized for me there isn't much of a flavor difference for pulled pork between the whole cook at 225 or the whole cook at 275.- vartz04
- Post #21
- Forum: For New Members
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Who smoking for Labor Day BBQ
No smoker for me. Too many parties that people grilled at and today I'm having my left over PP from a couple weeks ago.- vartz04
- Post #42
- Forum: Blowing Smoke Around the Smoker.
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What are you paying for lump?
I grabbed some 20lb bags of cowboy lump at Walmart for $13.xx/bag. Have to say it's okay but lots of little tiny pieces that are essentially worthless- vartz04
- Post #24
- Forum: Charcoal Smokers
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Pulled pork for the first time on the homemade offset.
I will say the plum wood worked great. Wasn't sure if it would or not as it was just some rogue tree in my parents neighbor's yard that a large branch fell off of into my parents yard. Little yellow sweet fruits all over it. Now I need to go back to my parents and get the rest of it as I used... -
Pulled pork for the first time on the homemade offset.
Thanks all best bark I have ever had -
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Pulled pork for the first time on the homemade offset.
Did some chicken 1/4s on it about 2 weeks ago. This is my first long run. All wood minus a chimney of lump to get it started. Using plum and apple wood -
Pulled pork for the first time on the homemade offset.
- vartz04
- Album
- Comments: 0
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Pulled pork for the first time on the homemade offset.
Did a mustard base for the rub this time (chili powder, paprika, brown sugar, onion and garlic powder, cayanne, salt, pepper, ground mustard) About 3 hours in Hanging in the garage as it chugs along In the stall
