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PigSkin Pick Em for 2025 (football)
Pm sent- dauntless
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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First Chuck Roast
I inserted them from my phone but had to make the files smaller. Thanks for the tip on wrapping. I was going to do that on this one but figured I could experiment with a cheap piece of meat. Plus I had the ribs on standby as my back up plan if it all went south. -
First Chuck Roast
It pulled apart just like a good brisket. It was 12$ so I said screw it. Haha. -
First Chuck Roast
Grabbed a 3.5 lb Chuckie last night and decided to treat it like a brisket. Injected with butter, Bourbon, Worcester sauce, and Jeff’s Rib Rub. Put more rub on the outside and on it went at 225 unwrapped till probe tender at 203. The little sucker stalled at 145 for almost three hours so I was... -
Pulled Pork and a rack o’ ribs
Have not posted in a long time so figured I would share from last week. Local store had a 4lb bone in “half shoulder” which I had never seen before. Was worried about it drying out so I threw some ribs on just in case. Made some Chef snacks out of the rib trimmings as well. 225 using lump and... -
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Brisket Timing Got me today
Thanks for the advice this morning. Rested since around 0900 in the oven cycling it off and on at 170 (lowest temp). Kept the meat temp around 160 all day. Came out amazing, great easy pull and bend test was successful I think. Lost some of the bark in that long of a wrap but the flavor was all... -
Brisket Timing Got me today
Thanks for the advice all! Chilling wrapped tight in the oven. Will post pics later when I open her up! -
Brisket Timing Got me today
I’m going to go with Chopsaw’s advice and keep the brisket between 150-165. Dinner in 7 or 8 hours so we shall see! -
Brisket Timing Got me today
Put a 14 lb (before the trim) brisket on at midnight at 250 figuring it would take atleast 12 hours but expected more. Wrapped in butcher paper at 170 after a very short stall, maybe even none. Here we are at 0745 and the point is at 205 and the flat is at 203 and they both are very probe... -
First time Rack of Pork
Never done a full rack of pork. 225-250 with lump and hickory. Brined for 10 hours and rubbed down with SPG, paprika and some herbs, finished with a little BBQ sauce for the last 30 mins. It came out very moist and tender. I’ll do another one again! -
Thighs on da smoka
Not sure why the pics are not in the order I uploaded but I am sure you all can figure it out. Lmao -
Thighs on da smoka
Not competition style by any means but I brined, seasoned over night and let it rip. Smoked over lump and apple at 300 till they hit 160 then sauced, got the heat closer to 350 a d let it ride. Almost perfect bite through skin but not quite. I did not pull the skin back and scrape and butter but... -
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First try at pastrami
Yup. Definitely not across the grain on this one. -
First try at pastrami
Thanks for tip man. Next time I will not screw the slice up -
First try at pastrami
Rookie mistake as I look at the slices again. Pretty sure I went with the grain instead of against. It was hard to tell when I started slicing. If I did go with grain that would explain the slight toughness. It shrank almost into a square so it’s my fault not the meats. Haha -
First try at pastrami
Grabbed a store bought corned beef and soaked in cold water for two days, changing water out every 4-8 hours. Rubbed last night and put it in the fridge. Took it out and smoked at 225 with hickory and apple using lump till 160. Wrapped in butcher paper with some tallow till 203. Let it rest and... -
Baby backs last night.
Thanks everyone!! Taste and tenderness were spot on, I was worried with the very little pull back on the bones but they made a good meal
