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Post by lkrus on May 26, 2008 10:01:08 GMT -5
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Post by Woody Williams on May 26, 2008 10:18:20 GMT -5
YUM YUM!!
Looking good...
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davein
Junior Member
Posts: 32
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Post by davein on May 26, 2008 17:45:21 GMT -5
Man that looks good,give us some details like how long how hot any kinda rub ? would really like to do this ,did i mention that it sure looks good ,making me hungry.
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Post by parrothead on May 27, 2008 9:34:16 GMT -5
Same thing I did except 3 butts and 1 brisquet. I cheat and get my rub from BBQ.net it is called Pig powder. I use Cattlemans BBQ sauce that you can get from Wal_mart. I use mop sauce on it about every half hour after it gets black. I cook mine on indirect heat using hickory wood and cowboy chuncks. My butts usually take around 6-7 hours but I get 6-8 lbers. Brisquet using 4-5 hours.
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Post by lkrus on May 28, 2008 16:57:43 GMT -5
took 13.5 hrs brisket was 9lb and both butts were 9lb cooked at 230-250(figure 1.5 hrs per lb at 250deg) used my own rub that i had on 24hrs prior and basted every hr with a mix of apple cider orange juice and pineapple juice
i use Royal Oak Lump coal and use a combo of hickory and cherry wood for smoke took the meat to a internal temp of 185deg on the brisket and a temp or 200 for the pork
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davein
Junior Member
Posts: 32
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Post by davein on May 28, 2008 21:26:35 GMT -5
Thanks , sounds great.
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Post by hilljack70 on May 31, 2008 12:25:29 GMT -5
i have a electic smoker made by mastersbilt that i bought @bass pro. i smoked a butt a couple of weekends ago and it turned out pretty darn good i set the smoker for 6 hours @240degrees and added some maple wood chips a couple of times and then i took the butt and put it in an aluminum pan and coverd it and cooked another 5 to 6 hours until the internal temp was 195 to 200 degrees. then i pulled it all apart with ease and put it in a crockpot on low and added a bottle of (sticky fingers ) brbq sauce with tennesee whiskey, and i will have to say it was good . also put some of it in the freezer. i think next i will try some whole chickens . any tips for those lkrus?
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Post by lkrus on May 31, 2008 16:53:22 GMT -5
just a good soak in a brine then rinse it off real good before you cook it i brine my birds any where from 6 to 12 hrs
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Post by hilljack70 on Jun 1, 2008 8:26:08 GMT -5
whats a good brine ?? i was just gonna inject them with something
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Post by lkrus on Jun 2, 2008 17:48:45 GMT -5
1 Gal Water
1 Cups Kosher Salt
1.5 Cups Sugar
1/3 Cup Zatarains Liquid Crab Boil
2 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/3 Cup Molasses
1/3 Cup Worcestershire
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