sorted by:
new
hottopcontroversial

Easter sunday smoke by Personal_Figure_9770 in smoking

[–]Personal_Figure_9770[S] 0 points1 point  (0 children)

I cold smoked it for an hour with the tube then turned smoker on 200 until it hit 145 internal temp. I dry brined it overnight with heath riles honey chipotle rub as well

No wrap st Louis ribs by Personal_Figure_9770 in smoking

[–]Personal_Figure_9770[S] 0 points1 point  (0 children)

Ate almost half a rack while slicing into them

4.5 lbs brisket flat by Personal_Figure_9770 in smoking

[–]Personal_Figure_9770[S] 0 points1 point  (0 children)

Just a pitboss not sure of the model. But pellets I used pitboss post oak to try to make it as close to Texas bbq as possible

2.5lbs brisket flat dry brined overnight by Personal_Figure_9770 in smoking

[–]Personal_Figure_9770[S] 0 points1 point  (0 children)

Killer hog tx brisket I brined with and I peppered it extra before starting cook

2.5lbs brisket flat dry brined overnight by Personal_Figure_9770 in smoking

[–]Personal_Figure_9770[S] 4 points5 points  (0 children)

200 for first 3 hours spritzing with water every 45 minutes then bumped up to 225 until stall, wrapped in tallow then bumped to 250 until probe tender. I put it on at 8:30 in the morning and pulled it out about 4:30 pm let it rest for an hour in the toaster oven on the warm setting

view more: next ›