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  1. Dustin Dorsey

    Easter Brisket 2025

    I cooked a Brisket for Easter this year. It's been a while since I've gotten to cook one. Seasoned with Kosher salt, 16 mesh black pepper and Franklin BBQ Spice. Franklin pit fired up with post oak. Brisket cooking. I kept the pit around 260 until the stall and let it get closer to 300...
  2. Dustin Dorsey

    Bangers and Mash

    I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made: I used the grater on my food processor to turn break the rusks down. Seasoned meat. My recipe. This was from Chud's BBQ Cumberland sausage video. Ground up meat. Stuffed. I...
  3. Dustin Dorsey

    Shelf life of Ecocure?

    I decide to cure some pork belly for bacon and I was going to use some ecocure #1 that I bought when we all bought it. I noticed the best by date says 2023, but used it anyway. Should I hedge my bets and not smoke the bacon that long?
  4. Dustin Dorsey

    Direct Heat Ribs on the WSM

    I decide to try making direct heat ribs this past weekend. I fired up the wsm with some old unlit charcoal in the bottom and a fresh chimney of lump charcoal over that. I took out the water pan and cooked on the bottom grate. WSM fired up. Made up a mop sauce based on Tootsie's recipe. Ribs...
  5. Dustin Dorsey

    Uneven color cold smoking

    Because it's hot outside I decided to try using a pellet tube in my WSM to cold smoke some andouille and then I finished it in a sous vide bath. It's my first time doing either. The color wound up being pretty uneven. I normally do a warm smoke. Here is the mixed meat and fat in the...
  6. Dustin Dorsey

    Beef Ribs and Lockhart Sausage on the Franklin Pit.

    I picked up some beef ribs from HEB on one of my trips through DFW. Seasoned them up with these Franklin rubs. Cooked them on the Franklin pit. Cooked them with post oak at 275 to 300 for about 6 1/2 hours. I got some killer bark. Sliced shot. Another sliced. Sliced sausage. Plated...
  7. Dustin Dorsey

    Hot Dog redemption?

    I decided to make some hot dogs this year for the 4th of July. I did it two years ago and the texure was just terrible. I used two chuck roasts and added some brisket fat. The last time I used two very lean chuck roasts. This time I had more marbling but I didn't want to take any chances...
  8. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    I've been reading about these Beaumont style Beef links over the years. Here's a Texas Monthly article talking about them: https://www.texasmonthly.com/bbq/in-the-land-of-links/ They are all beef, stuffed in beef casings and smoked. They are pretty heavy seasoned compared to the simply...
  9. Dustin Dorsey

    Wanting to make some Lockhart style C-Link sausage

    I've been making sausage for 5 or 6 years now as an extension of my barbecue hobby. I make a Texas style Hot Guts sausage and the Lockhart style is very similar. From what I understand it's salt, black pepper, cayenne. From what I've read they used Bull Meat Binder as well, or at least they...
  10. Dustin Dorsey

    Howdy from North Texas

    I've had an account here since 2016, but haven't really posted much. I have a Franklin Barbecue Pit, a 22.5 WSM, a 22.5 Weber kettle, a Genesis 1000 and a Blackstone. I used to have an Old Country offset that I sold when I got the Franklin Pit. I've been in the hobby since around 2011. In...
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