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  1. 20140425_215847.jpg

    20140425_215847.jpg

    • jwsooner
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    • Album: First Brisket on My New Rec Tec
  2. 20140425_214351.jpg

    20140425_214351.jpg

    • jwsooner
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    • Album: First Brisket on My New Rec Tec
  3. jwsooner

    First Brisket on My New Rec Tec

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  4. jwsooner

    First Brisket on My New Rec Tec

    Bought an 18-month old Rec Tec yesterday from a friend & figured I'd jump right into the deep end of the pool with a brisket.  A few weeks ago Costco had PRIME briskets on sale for $2.99/lb, so I bought every last one they had.  My freezer is still full of brisket.  Pulled one of them out...
  5. jwsooner

    Got a Big Green Egg for Christmas

    The large.  Not the super giant one, but the next size down.  Thing still ways 150 lbs...
  6. jwsooner

    Got a Big Green Egg for Christmas

    So I decided that some baby backs should be the inaugural smoke.  Here they are with my basic dry rub - salt, pepper, cayenne pepper, garlic, & other spices - and some olive oil. Here they are 1 hour in.  Man, that BGE will hold a temperature on you!!  I had always done my other smokes on my...
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    DSC05497.JPG

    • jwsooner
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    • Album: Default
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    DSC05494.JPG

    • jwsooner
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    • Album: Default
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    DSC05492.JPG

    • jwsooner
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    • Album: Default
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    DSC05491.jpg

    • jwsooner
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  11. jwsooner

    First Time Pork Shoulder on Weber Kettle - Need Help!!

    Pulled a 4 1/2 lb shoulder out of the freezer to start thawing for this weekend.  I've never smoked a shoulder before, but I'm planning on about 8 hours at 225-250.  Can you use the same rub & sauce as you would use on ribs?  Thoughts, ideas, suggestions? Go Rangers!  Boomer Sooner!
  12. jwsooner

    Baby Backs on Labor Day

    So the brisket on Saturday turned out so well I thought I'd try some baby backs today.  I've done ribs in the past, but never a real slow smoke & I hadn't tried wrapping them.  Man, I'll tell you what, these were the best I've ever done! Here is the first of 4 racks prior to going on with the...
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    DSC04775.JPG

    • jwsooner
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    • Album: Default
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    DSC04773.JPG

    • jwsooner
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    • Album: Default
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    DSC04771.JPG

    • jwsooner
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    DSC04770.JPG

    • jwsooner
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    DSC04767.JPG

    • jwsooner
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  18. jwsooner

    Labor Day Brisket

    Thanks for the advice & answers to questions.   The brisket turned out very good - VERY tender & had a slight smoke ring.  Not as prominent as I would have liked, but it was still there.  It was on the fire for 6 1/2 total hours; I wrapped it in foil once it hit 160 degrees; pulled it off...
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    DSC04765.JPG

    • jwsooner
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  20. DSC04764.JPG

    DSC04764.JPG

    • jwsooner
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