Search results

OK. I think between the flour sifter and the large old roasting pan I have my next Butt Rub Tub. She hasn't said so, but my wife thanks each of you for keeping the kitchen floor from looking like it did this morning.

I got a brisket flat that's coming out tonite. I probably won't cut it (we'll be doing pork shoulder for dinner) but when the time comes, I think I'll go the "straight down" cut.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug Parizo: BTW, the grenade comment made me LOL and so I got to explain everything you wrote to my 7-yo daughter... <HR></BLOCKQUOTE> Sorry, my humor runs a bit contrary to others. And I'd hate to...

Great ideas! Thanks to all. My tiny kitchen doesn't have the space necessary to put down the wrap or newspaper and contain the rub (even if I don't use a snowblower, Larry).

Larry, Thanks for the response. Actually, I probably would have made less of a mess had I used a power tool! I was thinking about a large plastic rectangular container that was food safe. Kinda like a big Butt Rub Tub that I could do as you pointed out with a big bowl. I just don't have a...

Matt, Nothing like beer, welding torches, and smokin' to create an eternal bond! I'm with you ... if I hose the Weber pan, I'll put a Brinkman into the smoker. You could test it by running it out the door. You could even calibrate it that way, but a real test would require a hole in the WSM...

If you thoroughly cooked the pulled pork, kept it warm during its rest period, then got it into the reefer or freezer right away (ie., good sanitation practices), you should be safe to consume it cold. Lord knows I've consumed probably half a hog that way. I vacuum seal my extras (when there...

In applying the dry rub to my pork shoulders, I created a pretty messy situation. I had each 7.5 lbs butt on a rack over a 1/4 sheet baking pan. When applying the rub, my wife commented that there was probably a small place on the ceiling where I hadn't slung the mix. I stopped and looked...

Tyler, I'm a convert starting immediately. The butts I have going are going to finish exactly as they are - good, bad or indifferent.

Wow, I'm ***REALLY*** sorry I removed that twine. Just rassled the two of them during the turn; I think they had an escape and a take-down. Sheesh, so much to learn, so little time to Q.

Shawn, Didn't realize they had thawed some prehistoric giant cow in Canada to get those briskets. Wow, those were impressive! My li'l brisket flat is looking good but it isn't in the same league as that behmoth you had. (I had visions of Fred Flintstone and his car falling over after the...

Matt, The nice part about the BB is that it allows time shifting. I don't always have the time to be so attentive to the BB, so I would hope the BB would continue to thrive. My fear would be that good conversation and information would take place in the chat and be lost to those not...

Matt, I read what Chet had, but it had the flaw that there wasn't a way to measure the water. OK, picture this: The water pan has a hole in the bottom. To this hole is threaded a metal pipe with a small vertical neck (to attach to the pan) and a horizonal piece that goes through a hole in...

Greg, thanks for the facts. Now I know what to look forward to when I do get The Full Pull of Brisket!!! Goodness, I love the smell of smoke and meat!

Matt, interesting posts. I'm with you ... this is a hobby. I have a stressful job herding cats (re: managing software engineers) and I look forward to this each weekend I get the chance to do the Q. Let me see if I can put my thoughts into words ... I'd like something simple but efficient.

MattJ -- yes, those pics are pretty amazing. DougD -- you, sir, are correct! It is a brisket flat I got at Costco. I didn't know what to look for, but now I know. Thanks for the info ... I'm hoping it still turns out good. Greg -- may try the burnt ends next time. This flat is only about 6...

Oh, and thanks for the vocab lesson MattJ. Kinda new to all the lingo here.

Holy Moly! Now that's a problem to have!!! My brisket had the point end much like a flank steak end. It folded and looked OK so I thought I'd give it a whirl. It's been 5 hours ... time to check things in the cooker.

Yeah, I broke out the calculator when I was cruising through Niman and other places. Seems terribly expensive for pork Q. After the smoke and the cooking time, I would believe there would be *some* difference ... just not a $5/lb difference from other sources. I'd like to hear from anybody...

When I put my rub onto my brisket, I noticed it had a "tail end" that was quite a bit thinner than the "head end". When I wrapped it I folded about 2 inches of the tail to be the same thickness as the rest of the brisket (trying for uniformity). After a 24 hour stand in the reefer, the meat...