Pulled one and the other is at 190. Won’t be long. Looked amazing at the wrap.This cook aughta be winding down, how they looking Bruno?
You know the game is tomorrow, right? I've got some wings to go on for pre-game, and may grab some ribs for the celebratory post-game dinner!Pulled one and the other is at 190. Won’t be long. Looked amazing at the wrap.
Games are on at 1:30, wild card weekend is always a big event for me and with the Niners playing tomorrow it’s party time. With 2 butts to choose from we will have plenty. May do some nachos tomorrow with the pork. Really looking forward to the flavor profile of the honey mustard butt so I can whip up a couple different style meals.You know the game is tomorrow, right? I've got some wings to go on for pre-game, and may grab some ribs for the celebratory post-game dinner!
R
This is the best football weekend of the season. And there’s a Monday night game too!You know the game is tomorrow, right? I've got some wings to go on for pre-game, and may grab some ribs for the celebratory post-game dinner!
R
Flawless 12 plus hours, didn’t clean it at all before this cook.Bruno that SF is earning its keep. Like the bark on those two. I to think pork tastes even better the 2nd day. Like spaghetti sauce..
Thanks honestly the SmokeFire has made pulled pork automatic at this point. Now I just get too experiment on flavors.You did real good Bruno, that bark and internal color is amazing.
Yeah that is why I have not cooked a brisket in about a year. But I like your idea about trying out new flavors.Thanks honestly the SmokeFire has made pulled pork automatic at this point. Now I just get too experiment on flavors.
I need to get there with brisket but those butts were only $21 at Costco, a briskie is $100 easy.