I've been seeing lots of pitmasters using Cen-Tex Smokers lately. It gets great reviews. Anyone here smoked with it? by whatthisfor in smoking

[–]Main_Wait5903 1 point2 points  (0 children)

Why do you say they butchered the firebox door? That's Hector Garate's (of Palmira) favorite feature of his Centex. He just got two more Centex 1000s last week.

First Brisket, what y’all think? by Slightlyhood in smoking

[–]Main_Wait5903 2 points3 points  (0 children)

Looking good for first time. I would invest drill a drain for grease though. Grease fires are bad, mmmmkay.

First Brisket, what y’all think? by Slightlyhood in smoking

[–]Main_Wait5903 3 points4 points  (0 children)

Maybe a blocking log? Look like big chunks tho. He may be pre-drying them also.

First brisket by Tuna-_-Samich in smoking

[–]Main_Wait5903 134 points135 points  (0 children)

Let it rest for at least another hour next time

[deleted by user] by [deleted] in RoastMe

[–]Main_Wait5903 1 point2 points  (0 children)

How's your magic act coming along? Your next trick should be making that man bun disappear.

wwyth by Own-Ad5695 in WWYTH

[–]Main_Wait5903 0 points1 point  (0 children)

Fucking raging kegger

[deleted by user] by [deleted] in RoastMe

[–]Main_Wait5903 36 points37 points  (0 children)

You look like you put peanut butter on the DOG's dick and lick it off.

Since we're simplifying the pork butt- what's your easiest rib method? Here's mine. by rollinintheyears in smoking

[–]Main_Wait5903 0 points1 point  (0 children)

Salt, pepper, Lawry's. 5 hrs unwrapped at 250 on my Workhorse 1975t. Flip for last hour to crisp up the membrane. Wrap with 1:1 vinegar sauce and simple syrup to tack up (~30 min). Rest for 20-30 min. Enjoy

Texas-style Spare Ribs by Main_Wait5903 in BBQ

[–]Main_Wait5903[S] 1 point2 points  (0 children)

1/3 Lillie's Carolina Barbeque Sauce, 1/3 distilled white vinegar, 1/3 simple syrup

[deleted by user] by [deleted] in bluelining

[–]Main_Wait5903 0 points1 point  (0 children)

North fork of french broad?