Did a full packer brisket today as well as a butt. I just love the pulled stuff both beef and pork.
(http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/th_P10105831.jpg) (http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/P10105831.jpg)
(http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/th_P10105891.jpg) (http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/P10105891.jpg)
(http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/th_P10105911.jpg) (http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/P10105911.jpg)
(http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/th_P10105981.jpg) (http://i149.photobucket.com/albums/s80/billarnold/9th%20smoke/P10105981.jpg)
Looks great my friend ;D
nepas
Hillbilly,
It's a good thing I have chow coming out of the smoker soon (Pork Tenerloin with a Plumb Cassis Glaze), otherwise I'd have to be replacing the LCD monitor from the teeth marks. :D
Made it without biting the monitor. Good thing to. I wouldn't have wanted to fill up on plastic and missed out this.
Awesome and very moist. Brining really helps out. 2 hours of Apple was perfect smoke. 240 deg and Pulled at 148 deg. Wrapped in foil to "rest" then sliced.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin094.jpg)
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin095.jpg)
Hillbilly...Gizmo ,.............Damn you guys are good ! ;D I gotta get back in the sadle and get smokin' !
I've been off my feed for a while , but that's the stuff to get me rollin' strong again. Hope to jump in with
ya'll with Tuesday chat.
Coyote
Real nice job guys! Giz, that thing is so moist that it looks like it is sweating!
Hillbilly and Giz, you need to put warnings with posts like you just made. At least that way us poor starving pygmies stuck here at work with nothing but a cup of soup wouldn't have to go around drooling all day like a rabid wolf. :o ;D Dang good looking vittles guys. ;) :) :) :)
good stuff guys.
Giz: I take it you make T2's recipe? Looks very tasty.
Hillbilly and Gizmo,
Great job, everything looks great!
Ok here is my trip. Stop at hillbillys for butts N briskit then to Calif to eat loin with Giz.......yeah I'll bring the rolls and brews ;D
Looks fantastic guys (http://i123.photobucket.com/albums/o290/stlthy1/woohoo.gif)
nepas
Quote from: Consiglieri on August 20, 2007, 12:33:22 PM
good stuff guys.
Giz: I take it you make T2's recipe? Looks very tasty.
You could say that. T2's Plum-Cassis recipe is from Smoke and Spice. I used the recipe from Smoke and Spice for the brine (basic chicken and pork brine) and then looked at Old's recipe site for Bradley adaptations and saw T2's info. I didn't put AJ in the water pan, just water. T2 didn't have smoke temps and I just took a best guess as Pork Tenderloin doesn't need low and slow as it doesn't have the fat content to render which is why I used the higher temp.
T2's post really helped out in trying to find the right kind of Madeira wine. He had a couple of good explanations there and from that I was able to get some brands to find. BevMo to the rescue from there.
Great thinking Nepas , I'll drop by Cabela's and we're on our way. A coast to coast buffet. :D
Coyote
NePa, hopefully you'll stay long enough to show me the successful art of suasage making and will bring some along as well. ;D So what date is the trip scheduled for?
Wish i could get away for a couple weeks on a BS ROADTRIP EATIN BINGE ;D
nepas
Well, when you're ready, let me know when you'll be by to pick me up.....ain't missin' this for nothin'. ;D
Quote from: coyote on August 21, 2007, 08:47:09 PM
Great thinking Nepas , I'll drop by Cabela's and we're on our way. A coast to coast buffet. :D
Coyote
Ok my friend I am ready ;D
Looks like we gotta stop and pick up Tim also ;D
nepas