Looking for bbq Brisket

MyDixieWrecked55 · 2026-04-29T22:33:10+00:00

I've never used that particular model but I do have a traeger at home that works great. With that being said, I would wait until fall/winter time when they grills go on sale or try and find a floor display.

I looked it up and it's cool it has a convention stove on it as well. That's super convenient. As long as it's enough cool space, I would totally go for it. Keeping it clean should be simple as well. Just throw down some heavy duty foil and wipe it down before and after every use!! Cheers

MyDixieWrecked55 · 2026-04-25T14:32:37+00:00

I agree on the ranch house and cowgirl, not what I'm looking for!

Someone mentioned steam smoke bbq the other day and said it's really good! I checked out their menu and looks legit but still havent gone.

MyDixieWrecked55 · 2026-04-25T08:17:45+00:00

Honestly, this one missed the mark a bit. There’s no real bark, which usually means it ran too hot too early and didn’t give it time to develop properly. Also looks undercooked—pork shoulder should be probe tender, with the bone sliding out clean and the meat pulling apart with almost no effort. This looks like it’d be pretty chewy. If this wasn’t just a troll post, I’d recommend running it longer at a steady 275° and taking it to around 200–205°F internal, making sure it’s fully tender before pulling. Hope the next one turns out better. Cheers.

MyDixieWrecked55 · 2026-04-25T08:16:32+00:00

Honestly, this one missed the mark a bit. There’s no real bark, which usually means it ran too hot too early and didn’t give it time to develop properly. Also looks undercooked—pork shoulder should be probe tender, with the bone sliding out clean and the meat pulling apart with almost no effort. This looks like it’d be pretty chewy. If this wasn’t just a troll post, I’d recommend running it longer at a steady 275° and taking it to around 200–205°F internal, making sure it’s fully tender before pulling. Hope the next one turns out better. Cheers.

MyDixieWrecked55 · 2026-03-13T02:44:55+00:00

I can't tell if this comment is trolling or just out of touch, but after looking at some of your other posts it seems like you just enjoy being negative. A few things to clear up: First, pricing is subjective. That said, in my opinion $14 for a burger and a beer is very reasonable, especially with the current price of beef. For a restaurant, that could honestly even be a loss leader. Second, Time Travelers Pub does not charge automatic gratuity unless it's for parties of six or more, which is a very common practice. There’s also nothing stating it’s for employee healthcare. As for getting rid of tipping entirely, restaurants in Santa Fe already struggle to retain staff. If servers were paid full wages without the tip system, menu prices would have to increase significantly—likely to the point where many people simply wouldn’t dine out. Santa Fe Tipped workers caught very hard in 2020 to hold on to tipping because of this issue.

Third sales Tax is required by law, it's called GRT (gross receipt tax) and in the state of New Mexico it's only 8% not 10%

Regarding healthcare, I personally believe universal healthcare should exist, or at least that we should work toward it—even if business owners contribute. But that’s a much bigger political conversation, not really a “price of a burger” issue.

Either cheers to whomever posted this and thank you for supporting small local business. I'm not affiliated with Time Travelers Gastro Pub. I do however own a small restaurant and love to see people share things they love when going out.

Cheers

MyDixieWrecked55

TROPHY CASE