Search results

I still keep going back to the Texas BBQ rub. They have 2 blends. One for pork, one for Brisket. I get a bag of each and mix 'em together. http://www.texasbbqrub.com/

Shoot for 250 lid temp. Like Kevin, have done them at 280-290 lid temps and still get good procuct out. Most times, it just depends on what time I need them, and what shift I'm on at work lol.

I like ribs foiled or not lol. I haven't had bad ribs yet off the WSM I agree that people worry to much about 10-15 degree temp swings, but if your target temps are 250, and they go down to 210 for extended periods of time, it's kind of hard to "guesstimate" cooking times that way, and some...

Looks very good. Never done one, but thinking about it now. One question though, I heard that a chuck roll has more grease in it than a butt, you found otherwise to be the case?

Thats funny, I use my Brinkman water pan FOR an oil pan for the bike lol. Glad I bought 2 when they were on sale.

Amen to that. After doing nothing but reading all these post for a while now, I agree with Chris.....how many variables that were present with the original are being blamed on the new version. Some of the variables mentioned were the same ones I had with the orginal before I went with lump. I...

I've had many racks that were only on 6.5 hours. Some people have a problem with spares having more fat, but I love 'em! Now I have to go out and get 2 racks for Tuesday lol. Four hours (roughly) to start, 45 in foil with a little apple juice sprayed on them, then another good hour and a half...

More than a few people here have posted that they do butts below 225 and have great results. A lot depends on rest time. My butts sit in the cooler for a good 4, sometimes 5 hours. Most times, I buy 18 pound packs, so there is a good base of meat in there to keep the temps up for a longer hold...

Good to hear it went well. It is the best rub I have used. I still want to figure out a rub to make at home that I like as much, the Tx. rub can start to get expensive when you use a lot of it. If you haven't done a Butt yet, that would be my next cook if I were you! A butt is easy to get great...

Yes, spares do have more fat than BB's. There is really a lot around the sternum area. I do mine for a good 7 hours, and no less than 6 for sure. That's why I like spares more than BB's, fat equals flavor IMO while cooking, and they are cheaper also. How long did you have the spares on?

For friends at work, $7 a pound. I have read here where people are getting up to $10 a pound. I just charge them $7, and one guy that wanted 4 pounds, gave it to him for $6/pound. I'm not into it for a living. As long as I have her fired up, may as well add some extra to pay for mine, and some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.: From what I've read on the 'net, it seems that there are some people who prefer their boston butts/shoulders cooked the way you did (lower...

I thought you could only get it on the net. Can you get Blues hog at stores?

Bruce. I'll just keep buying the original and adding my own honey. I know what I'm adding and how much. I don't mind the KC, but there are others I would like to use myself. I really need to get some blues hog sauce and try it. Joe, the key to your reply is "to complement", that is the way I...

After all the different ones I have tried, the Wife and kids still prefer the KC Masterpiece and I mix honey in with it. There are still other sauces I need to try, but Wifey is not really into spicey foods. That's why she likes the honey in the sauce, to counter the spices in the rub. I don't...

That is a matter of taste for each person. Read through this thread to see if it is any help for you. Sauce thread By the way, great choice for rub. I order a bag of the brisket, and a bag of the pork blends, then mix 'em. That's what I like.

And for a few thousand bucks, you too can go for a w/e there. I do like his show, and have one of his books though.

I put a few slice/cuts into a Picnic one time, and them brined it. Waste of time for me. It did give a little more bark from the slice/cuts I put into it though. I inject Picnic all the time, and Butts maybe 1/2 the time. I agree, go that route instead of a brine. (I brined it for 14 hours)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Fred Dorn: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Hunter: Sauce on ribs? Sacrilidge!!!! </div></BLOCKQUOTE> Lol, I feel the same way about DRY ribs.