Rubbed down with Bad Byrons.....a hour and a half at 225 Attachment 173319
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Rubbed down with Bad Byrons.....a hour and a half at 225 Attachment 173319
Them look good!!!
Look good. Are they moist?
Just right major......used apple wood chips and a can of Mountain Dew in the water pan.....I turned them over half way throughQuote:
Originally Posted by majflyboy
Very nice, not near as the excellent brisket you smoked though I bet.
Those sure look good. Going to have to try that. Got some boneless chops on the grill right now.
Six miles apart and no invite ? :popcorn
Never got one from you either :Rofl so......pfftttttt lol :RoflQuote:
Originally Posted by eagle 1
You starving me! It's a 12:45 and I haven't had lunch yet
Get my arm out of this sling in 2 weeks got a new somoker and havent used it yet.
Attachment 173550
Turkey, brisket and ribs
and it all looks great
That sure does look good!!
If that boy's wife wasn't in the boat, there'd be no fish, but damn can he smoke meat! The turkey was easily the best I've ever had. The ribs were incredible and the brisket was top notch! None of that meat needed any sauce!!!! The entire meal was amazing. His beans were awesome and even the taters!!! All I added was an apple pie. I bought it from a lady at the local orchard.
If I can't catch fish what do call thisAttachment 173573Quote:
Originally Posted by Pool13_Jeff
Was Sharon in the boat when that was caught? I've never seen that picture...
I think thats the big one he caught on Grenada.....nice fish and nice mountQuote:
Originally Posted by Pool13_Jeff
How did u do ur brisqit , wanna try one soon
Quote:
Originally Posted by clfarms1
Blueball I just use my rub that I make, brown sugar, paparika, chile powder, onion powder, garlic powder, black pepper, chayane pepper,and dry mustard, I use more brown sugar and paparika that any anything else. I just put it on right before I put it in the smoker and I start smoking at 200 and smoked at the temp for 7 hours and then put it up to 225 for another couple hours and took it out and let it rest for and hour or so in the cooler. I use hickory to smoke it with. I had to briskets that weight about 1.5 lbs each so they were not that big. you can see in the pic the slices where only probably 1.5 inches tall.Quote:
Originally Posted by blueball
That sure looks like a winner to me.