98Z5V Posted July 3, 2020 Report Share Posted July 3, 2020 (edited) On 7/1/2020 at 10:29 PM, sketch said: hahaha I knew thata bring you here.. how else do you keep your gp happy for you. 🤣 check your phone! EPIC phonecall, brother, just fuckin' epic... I love you, man. All you guys out there realize that you can TALK TO HUMANS on your phone, right?... It's not all about internet, and clicks... Roman, you delivered, brother. Edited July 3, 2020 by 98Z5V Quote Link to comment Share on other sites More sharing options...
sketch Posted July 3, 2020 Report Share Posted July 3, 2020 1 minute ago, 98Z5V said: EPIC phonecall, brother, just fuckin' epic... I love you, man. All you guys out there realize that you can TALK TO HUMANS on your phone, right?... Roman, you delivered, brother. no you're not a bot machine.. fucker all that! 🍻🍻🇺🇸🇺🇸 some good bro to bro! I didn't go deep yet.. thank you brother!! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted July 3, 2020 Report Share Posted July 3, 2020 8 minutes ago, sketch said: thank you brother!! Thank YOU... Just don't fuk it up... You know what to do... Quote Link to comment Share on other sites More sharing options...
sketch Posted July 3, 2020 Report Share Posted July 3, 2020 soo i have a large peice of meet ... ish Quote Link to comment Share on other sites More sharing options...
shepp Posted July 3, 2020 Report Share Posted July 3, 2020 You want my meat in your mouth Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 3, 2020 Report Share Posted July 3, 2020 I have to say that doing those large chicken breasts @180* for 5 hrs. had a nice smoke flavor. I used mesquite pellets. I'm done with Cabela's type,using up the rest. Going to Rec tech. Thighs,wings, and legs work best for smoking. Breast was dry. I usually do them on the Weber bone side down till 160* internal. GM runs like a champ, good for another 10 yrs. Just my 2 mags Quote Link to comment Share on other sites More sharing options...
DNP Posted July 3, 2020 Report Share Posted July 3, 2020 Ow was mixing mesquite and pecan for a while. I’ve been using this pretty often lately. The store I was getting the bear valley pellets at quit carrying them. Too bad, they were a little cheaper and burned well. Quote Link to comment Share on other sites More sharing options...
shepp Posted July 4, 2020 Report Share Posted July 4, 2020 12 hours ago, DNP said: Ow was mixing mesquite and pecan for a while. I’ve been using this pretty often lately. The store I was getting the bear valley pellets at quit carrying them. Too bad, they were a little cheaper and burned well. I’ve use these I wished they were a bit stronger Quote Link to comment Share on other sites More sharing options...
shepp Posted July 4, 2020 Report Share Posted July 4, 2020 (edited) 13 hours ago, shepp said: You want my meat in your mouth Finished IMG_7725.MOV Edited July 4, 2020 by shepp Quote Link to comment Share on other sites More sharing options...
sketch Posted July 4, 2020 Report Share Posted July 4, 2020 36 minutes ago, shepp said: Finished IMG_7725.MOV immm doing this asap! looks delish!🍻🍻 Quote Link to comment Share on other sites More sharing options...
shepp Posted July 4, 2020 Report Share Posted July 4, 2020 9 hours ago, sketch said: immm doing this asap! looks delish!🍻🍻 https://jesspryles.com/recipe/bbq-pork-belly-burnt-ends/ Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 4, 2020 Report Share Posted July 4, 2020 Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted July 4, 2020 Report Share Posted July 4, 2020 Old school cooking tonight. Marinated chicken thighs over charcoal. Quote Link to comment Share on other sites More sharing options...
sketch Posted July 5, 2020 Report Share Posted July 5, 2020 pork ass for 7 hours smoke at 180* wrapped in foil and 320* for another 2. let rest at 200* internal temp.. time to eat! This app is awesome! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 5, 2020 Report Share Posted July 5, 2020 Perfect brother Quote Link to comment Share on other sites More sharing options...
sketch Posted July 18, 2020 Report Share Posted July 18, 2020 not prepared but not scared. Icut this big hunk in half . doing a brisket smoke 10lbs.! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted July 18, 2020 Report Share Posted July 18, 2020 On 7/4/2020 at 6:13 PM, sketch said: pork ass for 7 hours smoke at 180* wrapped in foil and 320* for another 2. let rest at 200* internal temp.. time to eat! This app is awesome! I'm glad you already know how to cook, brother, WAY BEFORE this app. This made me think of something - guys that go out and buy gadgets to shoot, and it/they do all the work for you, and you can makes shots at distance with all your gadgets. But if the batteries died, they wouldn't have a fucking clue... No real skills... Quote Link to comment Share on other sites More sharing options...
DNP Posted July 18, 2020 Report Share Posted July 18, 2020 Sketch....inject that brisket. Talk to @shepp he’ll get you dialed in. He ain’t busy right now anyways. Quote Link to comment Share on other sites More sharing options...
shepp Posted July 18, 2020 Report Share Posted July 18, 2020 @sketchi saw you called brother sorry I was sleeping. Please tell me that’s not a full packer brisket and you cut it in half If it’s just a flat yes go ahead and cut it in half or what ever if it’s a full packer brisket watch this video and it will show you how to trim and separate the point (super fatty juicy yummy part) from the flat (less fatty, easier to dry out but still yummy part Once you determine that and got your hard fat trimmed off and are ready to cook. The night before I inject mine with Around one cup low sodium beef broth, Then I rub it with Oakridge BBQ black ops brisket rub. Lots of guys swear buy a simple salt and pepper rub too if you don’t have time to order rub. I start mine out at 225 and pull at 205° internal. If you are running short on time you can turn it up to 250° to help it along alittle faster but I always start at 225 and creep up if need be. Once it hits 205 internal put it in a sheet pan or what ever and set it in a cooler for 30min to an hour to rest, remove from cooler and cut meat the thickness of a pencil AGAINST the grain of the meat if it’s done right You shouldn’t even need bbq sauce 😁 Quote Link to comment Share on other sites More sharing options...
shepp Posted July 18, 2020 Report Share Posted July 18, 2020 Quote Link to comment Share on other sites More sharing options...
sketch Posted July 18, 2020 Report Share Posted July 18, 2020 6 hours ago, shepp said: @sketchi saw you called brother sorry I was sleeping. Please tell me that’s not a full packer brisket and you cut it in half If it’s just a flat yes go ahead and cut it in half or what ever if it’s a full packer brisket watch this video and it will show you how to trim and separate the point (super fatty juicy yummy part) from the flat (less fatty, easier to dry out but still yummy part Once you determine that and got your hard fat trimmed off and are ready to cook. The night before I inject mine with Around one cup low sodium beef broth, Then I rub it with Oakridge BBQ black ops brisket rub. Lots of guys swear buy a simple salt and pepper rub too if you don’t have time to order rub. I start mine out at 225 and pull at 205° internal. If you are running short on time you can turn it up to 250° to help it along alittle faster but I always start at 225 and creep up if need be. Once it hits 205 internal put it in a sheet pan or what ever and set it in a cooler for 30min to an hour to rest, remove from cooler and cut meat the thickness of a pencil AGAINST the grain of the meat if it’s done right You shouldn’t even need bbq sauce 😁 Thank you bro, I forgot about the time difference when I called 😘 Just a flat. I was going to do it whole but for prep and storage I had to half the beast. Im doing a jhonny seasons for one and spicer rub on the other. going low and slow for the next 6-8 hours 🍻🍻 Quote Link to comment Share on other sites More sharing options...
shepp Posted July 18, 2020 Report Share Posted July 18, 2020 12 minutes ago, sketch said: Thank you bro, I forgot about the time difference when I called 😘 Just a flat. I was going to do it whole but for prep and storage I had to half the beast. Im doing a jhonny seasons for one and spicer rub on the other. going low and slow for the next 6-8 hours 🍻🍻 Good to hear!!! my dad spent a bunch of money on a packer and hacked it into pieces, turns out the old man doesn’t know everything 🤣 Quote Link to comment Share on other sites More sharing options...
shepp Posted July 19, 2020 Report Share Posted July 19, 2020 @sketch how’d it turn out? Quote Link to comment Share on other sites More sharing options...
Sisco Posted July 19, 2020 Report Share Posted July 19, 2020 On 6/26/2020 at 10:28 PM, DNP said: That’s the most beautiful salad I’ve ever seen. +1 Quote Link to comment Share on other sites More sharing options...
sketch Posted July 20, 2020 Report Share Posted July 20, 2020 12 hours ago, shepp said: @sketch how’d it turn out? good and bad.. dry as fuckx! I says to my self do it all and had to cut it. I should have done one half and learned.. I did brine in salt / h20 for 5-6 hours.. as @DNP said I did inject fluids but that was what I think went wrong.. Straight apple juice. Martinelli good sugery stuff.. I had a 7 hour smoke at 180 pulled them and wrapped in tin @ 400 for the next hour/1/2 . pulled them both at 194/5* let rest for potatoes cook for at least an hour and still dry.? smoke and taste were really good just to dry. made french dips and im back in the will! thistid bit was allI got for a point and that was the best damn bight 👍🏻🍻 Quote Link to comment Share on other sites More sharing options...
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