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Its Memorial Day Weekend, Time to Crank Up The BBQ Train!!
- Thread starter AY4B
- Start date
Bob Denman
New member
AY4B
New member
Yes We Remember the fallen first this weekend, Thanks Bob
BLUEKNIGHT911
Sadly Passed Oct 2024 - RIP
MEMORIAL
:agree: X'S 10 ......then ....Did someone day BBQ :yes::yes::yes::yes::yes:.. Mike :bbq::bbq::bbq::bbq::bbq::bbq::bbq:
Chasinsparks
Member
Amazing
That looks amazing, new to the pellet smoking world. would you mind sharing your recipe, times and temps? Wife bought me a pellet smoker for Christmas and have done a few ducks, but ready to fire it up and cook more on it.
That looks amazing, new to the pellet smoking world. would you mind sharing your recipe, times and temps? Wife bought me a pellet smoker for Christmas and have done a few ducks, but ready to fire it up and cook more on it.
Then one of these is goin on the Traeger.
Bob Denman
New member
I thought that I heard "Barb-e-come over for dinner!" :clap:
AY4B
New member
Im also new to Smoking meat but over the past few weeks have spent more time reading and watching BBQ videos than anything else. Tomorrow the Spyder Ryders of East Texas are coming over for some BBQ. I have a 17.5 pound prime Brisket going on around 6 this afternoon. It needs to be ready to serve by noon tomorrow. Im also doing a couple of beer can Chickens.
AY4B
New member
YES, come on over, we should have plenty complete with the burnt ends and cobbler.
AY4B
New member
I copied that pic from the pelleheads.com forum. that brisket looked as good as it gets, It looks like a competition money shot. Im a novice compaired to most of those guys.
Basically I used gourmet blend pellets. (Cherry,Hickory,Maple). a few hours at 225 then around the middle of the night, I jacked it up to 250 and wrapped it in butcher paper once the internal temp was at 160. I pulled it sometime in the morning once the internal Temp was around 203 or there abouts.
As far as the recipe, I Trimmed it, Injected it with broth and coated it with some John Henry Rub. After it was cooked, and rested, I removed the point and cubed it for making the burnt ends. I poured some drippings on it, BBq sauce and more rub. then cooked them about an hour more.
Devious56
New member
youngers
New member
good times
looks like it will be a great time for you over in the trees of texas :yes: .... that is a very nice piece of property you have there , hope the day turns out to be a " belt buster " { remember back in the day , we smoked 20 briskets , started at 8 p.m. all through the night turning them every 2 or 3 hours , wrapped in tin foil , continuously opening them up and brushing on the sauce made a tender meat }
looks like it will be a great time for you over in the trees of texas :yes: .... that is a very nice piece of property you have there , hope the day turns out to be a " belt buster " { remember back in the day , we smoked 20 briskets , started at 8 p.m. all through the night turning them every 2 or 3 hours , wrapped in tin foil , continuously opening them up and brushing on the sauce made a tender meat }
wyliec
New member
I served, and remember those veterans past and present every day, not just today.
SpyderCruiser
New member
Liked your Video. I was concerned for the safety of your Phantom. Looks like the guy with that hat was ready to take it out with his hat, what's up with that?:yikes:
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