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I’m always the hardest critic. I mean, it’s ok, but NOT the flavor pop I was hoping.

I just pulled the last one off. Both are nesting in a cooler bag for another hour. BUTT, here’s the 160-165IT before a wrap.

Ok, so I decided to get my prep work out of the way due to a busy evening… I checked my notes from the last “butt work” and found that the taste was recorded as “low”. To up the game, I injected with OAKRIDGE Game changer. Ginger ale, apple juice, and the seasoning. I mixed it according the...

I had to do a 8 hour overnight in the sink due to they were stil two blocks of ice yesterday afternoon, and the smoke is for Saturday morning. They were still colt this morning, but I can separate them now. Back in the fridge they went. Tomorrow I will open it up, and prep them…

I thank you all for the replies! I’ll move forward with these for the smoke, and I’ll post the progress and pics!

I think this was the longest I’ve ever had uncooked anything in the freezer. I have a gathering planned for Sunday, and have these two cosco butts planned to smoke. I just pulled them out to move to the fridge, and saw the date and became worried…

Vacuumed packed since June 20- 2021. Still good to smoke?

Well, in MY book, it was a fail. It will be fine in a soup, or a chili, but was just too tough and chewy. I pulled it at 197, and packed it in the cooler for almost 2 hours. Did smoked corn on the cob too. I’m not sure I’ll try this cut again… for me

Well, in MY book, it was a fail. It will be fine in a soup, or a chili, but was just too tough and chewy. I pulled it at 197, and packed it in the cooler for almost 2 hours. Did smoked corn on the cob too. I’m not sure I’ll try this cut again… for me.

Currently…..

All this talk about smoking a Chuck roast pushed me into giving this a try. It’s been hot as blazes most days, and I haven’t felt like smoking much of anything. So this morning it was 61 degrees, time to move! 3.77lb, rubbed down LIGHTLY with Black Ops, ( going brisket cook) @225…. The plan...

It turned out spectacular!! But I forgot how filling it is!

First time at trying a prime rib roast…. I went with just a 5lb small roast, lathered it up with “ hey grill hey” garlic butter rub. Going to sneak a 3lb ham in the corner as well. Ambient temp outside in the low to mid 60’s. And those of you that know me, I’m graphing the cook as well. I’m...

I ended up lightly covering it in black ops.... Im hoping for a bit of bark flavor.

7lb, flat went down @5am. 200 set temp to stall, then ill set it at 250. stickburner as well.....

Ok, Been awhile, but with the Rona crap, and a freezer full of beef, pork, and Poultry, I found buried, a 7lb Brisket flat from April 2020! just a touch of freezer burn, or so I thought. My plan was to inject it with Kozmos Brisket marinade, which is done, and the color when I opened up the...

im following! doing one also for the first time Friday. Im not sure yet, what way I will go with seasoning yet

1:45hrs in, smoke just started rollin good about half an hour ago. Fighting the smoke tray. Ended up lighting both ends. Although, one Suffocated out, and the other and started burning well and now I’ve got great smoke. I have found that this propane cabinet is sucking the oxygen out and I...

I’ll start off by saying I apologize for my last two posts, they were quite shotty, very spotty, and just plain grotesquely even read! OK! Today, since I don’t really have anything planned for a job to do, since were all still sitting around the house, at least us older folks, I decided I would...

Mine looked like that! Lol. I’m sorry for no pics, I just didn’t know how the outcome Was going To be, so I spared myself the embarrassment....