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  1. brute

    SmokinTex 1400

    Fathers day is approaching so I decided to treat myself with a SmokinTex 1400 electric smoker with cart. They are currently running fathers day specials so I figured now is the best time to buy. Shipping was 1 day (super fast) and I'm currently seasoning the unit. I borrowed my neighbors unit...
  2. brute

    Pit paint?

    Quick question. My pit's needing a fresh coat of high temp paint. I've used rustoleum in the past but was wondering what everyone else uses or do you let nature take its toll? Been thinking about having it powder coated. I look forward to hearing from you. Stephen
  3. brute

    Gone but not forgotten... Weekend cook

    Haven't been on in a while due to medical issues but haven't stopped q'ing or lurking the boards. Sprinter is here in Texas, the grass is green, the weather is great so it time to bbq. I ran Royal Oak charcoal instead of my usual hardwoods or Kingsford. I had a difficult time keeping and...
  4. brute

    Just wasting my Saturday away.

    It's a cool 91 degrees in South Central Texas. What better way to spend it then by burning some meat.... Chicken leg quarters, pork loin, bacon wrapped chicken and pork ribs (in an hour or two) and spending some quality time with my baby girl.
  5. brute

    I haven't posted in quite some time

    Welp, it has been quite a while since I've posted any pics of my Q. I decided to burn 2 tri-tips with different seasoning profiles', some chicken k-bob's and bacon wrapped quail all while having a few adult beverages in beautiful South Central Texas (aka the San Antonio area)
  6. brute

    My first ever fatty

    Never made one before and thought it would be fun to try. The ingredients consisted of: Maple cured bacon, 85% lean hamburger, salt, pepper, swiss and provolone cheese. The family loved it but my only complaint is that I didn't add enough cheese.
  7. 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...
  8. brute

    This thing is blowing me away!

    So I purchased an A-MAZE-N smoker and I'm finally using it today. I was raised bbq"ing and smoking the old traditional way (on a pit using wood). So I turned on the MES, lit the smoker and went inside to saeson and inject the meat... Yada yada yada.... To the good part, I put everything in the...
  9. brute

    What's the most you've ever cooked at once? By yourself or with others.

    1024 chicken halves for my boys scout troop fundraiser.
  10. brute

    What do you do when you have 2 sons that are teenage HS football players

    YOU COOK A LOT. So my boys tell me after church that they wanted me to bbq brisket and baby backs. Wish they would have given me some advance notice. I felt a little behind the 8-ball so I headed to my local meat market and picked up 2 6# briskets and 1 slab of baby backs. I seasoned the...
  11. brute

    I need y'alls help with my upcoming turkey smoke

    Okay, I've smoked turkeys before but thinking of trying something different. I've always smoked my bird "whole". 1: I'm thinking of splitting the turkey to cook it flat. Are there any special concerns pro or con to doing this? 2: I have never brined a bird. Again, what are the pros or cons (if...
  12. brute

    Bored today

    Welp I was bored today so what did I do? I smoked a pork butt. Picked one up from the grocery store this morning for $1.27#. I seasoned it with paprika and chupacabra rub Here's the finished product. Sorry no before or during photos.
    • brute
    • Thread
    • Replies: 4
    • Forum: Pork
  13. brute

    New to the forum from South Texas

    Good afternoon, I've been lurking for awhile and finally decided to join. My name is Stephen, I'm 48 from Texas but decided to go by Brute on here (Brute was my college football nickname). I've been grilling, bbq'ing and smoking meats since my teens. My love for this started as a child helping...
  14. brute

    New to the forum

    Good afternoon, I've been lurking for awhile and finally decided to join. My name is Stephen, I'm 48 from Texas but decided to go by Brute on here (Brute was my college football nickname). I've been grilling, bbq'ing and smoking meats since my teens. My love for this started as a child helping...
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