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  1. 3 a.m..jpg

    3 a.m..jpg

  2. chorizodahitman

    Just started my 2 butts for tomorrow tailgate. Excited and nervous (q-view)

    Ok, so I just got back from my football game that I had to coach in.  The butts have been on for 9 hours.  They smell terrific and look amazing.  I had a $9 Brinkman thermometer and a cheap old school one.  The Brinkman melted and no longer works.  The old school one is reading 150.  The mixture...
  3. 9 hours.jpg

    9 hours.jpg

  4. chorizodahitman

    Just started my 2 butts for tomorrow tailgate. Excited and nervous (q-view)

    So I decided to smoke both butts, and I went with a dry rub (mustard and Gates BBQ Spicy rub) and a salt and pepper base and marinade (BW's Caribbean Jerk sauce).  I prepped everything last night to let the butts absorb the spices and sauce.  They set from 7 p.m. to 1:30 p.m. the next day.  I...
  5. grill.jpg

    grill.jpg

  6. overnight.jpg

    overnight.jpg

  7. plastic.jpg

    plastic.jpg

  8. dry rub.jpg

    dry rub.jpg

  9. Jerk.jpg

    Jerk.jpg

  10. salt n pepper.jpg

    salt n pepper.jpg

  11. start.jpg

    start.jpg

  12. chorizodahitman

    Just got 2 butts from Sam's Club and want to smoke them this weekend

    going to start the rub tonight, let it sit all night.  First pics later.
  13. chorizodahitman

    Just got 2 butts from Sam's Club and want to smoke them this weekend

    I am looking at a 14-16 hour window to cook.  Starting it around 2-3 p.m. on Friday and cooking it until about 6-8 a.m.  I think that should be suffice.  Damn Scooper, that is exactly how I want my bark to look.  Makes me hungry!!!!
  14. chorizodahitman

    Just got 2 butts from Sam's Club and want to smoke them this weekend

    yep, read that thread.  That was why I was curious on everyone's thoughts.  I am not going to foil.  Can't wait to get them on the smoker.
  15. chorizodahitman

    First butt - complete - pics!!!

    what kind of smoker do you have?
  16. chorizodahitman

    Just got 2 butts from Sam's Club and want to smoke them this weekend

    In case others wanted to know and had more advice, I have a ECB with an electric attachment. I took the charcoal pan out because it seemed like every time I would smoke the weather would go crazy here in Denver.  The electric attachment give me a lot more consistent heat source, and has worked...
  17. chorizodahitman

    Just got 2 butts from Sam's Club and want to smoke them this weekend

    I have never smoked a butt before.  I have a great recipe for slow roasting in the oven, but really want to smoke these.  I want that nice thick bark on the outside filled with tender and juicy meat in the middle.  Should I marinade (the slow roasting recipe I have I marinade overnight with...
  18. chorizodahitman

    Burn Ban - New to Electric Smoker - Need to cook ribs

    I modded my ECB charcoal to an electric this summer, and love it. In Colorado the weather and temps change by the hour sometimes, and every time I went with charcoal and wood it would rain, wind would blow, then the sun would come out and be 95, all within a couple of hours. Also I'm lazy, so...
  19. chorizodahitman

    Boneless chicken thighs stuffed with ham and cheese and wrapped in bacon

    Yeah, I was making 4 dozen cupcakes from scratch, trying to workout, and get all my meat smoked, so didn't take as many pics as I wanted. And when I put everything out had a few beers in me so forgot. But it tasted great!
  20. chorizodahitman

    Boneless chicken thighs stuffed with ham and cheese and wrapped in bacon

    Last weekend was Colorado State's homecoming, so I wanted to do something big for our tailgate. I had planned on smoking a pork butt, however time would not allow for it so I went with stuffed chicken thighs wrapped in bacon, 3 pounds of wings, and 3 pounds of sausage. To prepare the chicken...
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