shepp
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Everything posted by shepp
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Was suppose to be here Friday for some reason it's still sitting in St. Paul, idk why the hell it went from Houston to St. Paul, it went right past me?!
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Hickory in the smoke daddy with some apple added to the burner in the smoker it's self. 13 hours from start to finish not counting the brine. Just got it pulled cooled and vac sealed. Think next time I'll either brine in fruit juice/water mix or 4:2 on the rubs. bark was alil salty could use some sweet, but sauce will fix that
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Just pulled them 192 and 198 figured I'm going to be reheating them they're in the cooler now
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Those were my thoughts exactly!!!
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Yes I heard Hank shaw discribe a heat like it the other day, in the BBQ sauce it's a "star bust". A quick heat that hits good but leaves quick
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Mine were 6.5-7 I'm on 7.5 hours and at 180-185. Just made steaks with that Santa Maria rub, I like it reminds me of a less spicy fine ground Montreal steak with alil heat also added a tbs of death dust to my BBQ sauce hoooo-lee poop is that a game changer in there
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Damn son how bigs ya butt lol
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Allways
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pulled pork and eggs for breakfast?
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Wow that death dust has some zang!!!! Gone to add some to my BBQ sauce.
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Did that once but I was pretty drunk, she was pretty surprised
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I pulled mine out the brine this morning, they smelled good enough to eat raw
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That's awesome! Good luck in advance
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Damn for that you better get a BJ on delivery
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Ask Siri I need to proof read more
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#3 the range I go to has a seise fire every 15 min I think it is, first time I went I thought it was going to be a pain in the dick but it wasn't bad..
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It's been here and there around me few places that once had it don't now. Same with the perfecta they had too
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Point the finger at the one who can't reply dead people or animals in this case
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Two 7# butts
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I'm thinking not enough oil you said a full mag ran then it progressively got worse? These rifles like to be wet wet wet. I have a dropper bottle with mobile one synthetic in it and put a line in the upper down the top and sides of the bolt and cycle it with the charging handle. Also welcome to Wisconsin from Wisconsin
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Lmao
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I ended up just throwing it in the fridge over night and added the meat before work this morning
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You say that like its a bad thing
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The brine has started, instructions weren't the clearest. @DNP did you boil your brine then cool it and add to your meat? That's what I got from the package but wasn't sure
