This was the last pic I took but this method was very good and not of a wing style so you could definitely add a sauce.
Broke in the RT-700 with a pork shoulder. Used the leftovers for a fried rice alongside grilled chick lobsters with Voodoo butter. Hope everyone is insanely full rn
have seen multiple people saying they under-trimmed a brisket I'd just say that's probably just fine, just don't over-trim it.
Brisket and tallow went on about an hour ago. First time doing an overnight cook. Trying out the Maverick XR along with the Camp Chef probes. So far they seem pretty dialed in.
I’m at 189. Almost 16 hours in. WSM held all night long right around 225. At 5:30am it started to fall so I added coals and it’s been smooth sailing.
Bought what I thought was a decent plate of beef ribs, small “cap” but all good. Opened them up and it’s two small slabs of very thin ribs, they were stacked in the package and fooled me. Not gonna be much meat by the end but we’re going to try them.
I have cooked those small beef ribs like that before, they come out very tasty just not the instagram model that is so popular now
Also kudos to bigred77 on the suggestion for using a Maverick XR Pro. It was showing the temp on the top rack was about 20 degrees warmer than the grill probe. Probably means I need to clean that probe off.
Hot Honey Hog on the spares #meatchurch Lawry’s and pepper on the left 1/2 butt Ancho rub on the right 1/2 butt The butts were obviously just cut in half but only $1.49/lb. Fire management is pretty fun and easy. I’m rocking 250-300 the entirety of the cook. This thing spikes when new splits are put on, settles around 275 for most of the burn, and slowly drops when logs need turning/replaced. Mikey likes it.
My poor man’s burnt ends got left in the oven all night, not packed in the fridge. I probably need to toss them, right?
Homemade tortilla with monterrey jack, leftover brisket chopped and homemade salsa makes for a pretty good memorial day lunch texasraider
no cooking this weekend but hit up scheels on the way home and got all the goodies i need for big joe i didn’t catch it at the register but the manager checking my price matches matched the price of the classics joetisserie cool fucking store to kill time in
4 hours in for the butts, 3 hours for the ribs. The color on this stuff is amazing. Dinner is at 5pm. Gonna be perfect timing.
Got started super late bc of the pool so going to try to sear this thing off on the gas grill instead of pulling it and waiting for the egg to get up to temp. Never tried it but yolo.
This was one of the mini butts. Stupid offset ruining other cooking methods because it’s too delicious. Don’t worry…I’ll stop spamming the thread after this weekend.
Was a little worried it would be dry as I decided not to wrap it. However it was really good. Didn’t even add the tallow.
Not exactly hard but nailed this one. Resting in tallow and then using it to dip the slices before serving is absolutely the move.