Rckcrwlr's Great BBQ Smoke Out...

Started by Rckcrwlr, November 19, 2012, 06:39:48 AM

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Rckcrwlr

Quote from: Tenpoint5 on November 19, 2012, 12:41:25 PM
On my phone right now but under sauces try my BBQ sauce it works very well on pulled pork

BullDog???

Tenpoint5

Yep here it is

1 cup ketchup
1/2 cup brown sugar
1/2 cup Dr. Pepper
1/4 cup honey
2 tablespoons Worcestershire
1 tablespoon Dales Seasoning (Sub with Soy Sauce)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon cayenne pepper (or more depending on taste)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon liquid smoke


Combine and simmer until mixture is smooth (5 to 10 minutes)
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Rckcrwlr

Stopped at the butcher today...

These briskets must have come from a Dinosaur...

23 lbs of good old American Brisket

So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???



And BTW, I need to figure in a couple hours for the ABTs


Rckcrwlr

#18
Beans are made...and cooling.

Just used Bush's as the base.  Added some brisket chunks and smoked for 2 hours with Mesquite.  Dusted some rub on them afterward. 

Before serving I am going to fold in some of my Texas Brisket Sauce.

Before:


After:



Of Course Quality Control

Rckcrwlr

#19
Next was getting the Butts ready.  I'm doing these early due to time.  I have found that Pulled Pork reheats better than Brisket.


Rckcrwlr

Quote from: Rckcrwlr on November 21, 2012, 08:03:32 AM
23 lbs of good old American Brisket

So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???

Any input on this???

Rckcrwlr


Tenpoint5

Quote from: Rckcrwlr on November 22, 2012, 03:54:48 AM
Quote from: Rckcrwlr on November 21, 2012, 08:03:32 AM
23 lbs of good old American Brisket

So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???

Any input on this???
Leave them whole after trimming. Then camel hump them into your racks. They will shrink down . Rotate front to back and top to bottom
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Rckcrwlr

Quote from: Tenpoint5 on November 22, 2012, 11:44:09 AM
Leave them whole after trimming. Then camel hump them into your racks. They will shrink down . Rotate front to back and top to bottom

Should I figure the same timing of about 1.25 hours per pound?

Rckcrwlr

So I figured about a 1.25 hours per pound for these Briskets...

I am hovering at about 185 degrees right now.  Going to have to FTC for longer than I wanted to. 

Guest are coming at 4pm.  Should I keep it for the 7 hours or should I FTC for 5 and then do something with them until 3pm?

Not sure why these took less time.