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Fall 2017 General BS Thread
Cargo Master
Joined: Jun 2005
Posts: 3,045
Likes: 21
From: The Ole' North State.
Larry,
Looks like a good run.
The 'test smoke' over at Marty's went well. The BBQ turned out great. Had a good time meeting his family.
The trailer should be ready in time, as long as everything goes to plan.
Looks like a good run.
The 'test smoke' over at Marty's went well. The BBQ turned out great. Had a good time meeting his family.
The trailer should be ready in time, as long as everything goes to plan.
Post Fiend
Joined: Dec 2006
Posts: 9,111
Likes: 3
From: Lexington Mo
Whats up fellers!
Good ol' Missouri weather here today. It was in the mid 80's again yesterday, and in the 50's and wet today, then back to the 80's.
I'm supposed to be working in the garage, trying to make some room so I can trash it again. I have some ideas for some new things for this years Christmas light display.
Hope y'all are doing alright.
Good ol' Missouri weather here today. It was in the mid 80's again yesterday, and in the 50's and wet today, then back to the 80's.
I'm supposed to be working in the garage, trying to make some room so I can trash it again. I have some ideas for some new things for this years Christmas light display.
Hope y'all are doing alright.
Posting Guru
Joined: Jun 2004
Posts: 2,433
Likes: 1
From: Apex, N.C.
"Test Smoke"...Just another excuse to have some good BBQ.
The 7.3lb butt took 11hrs15min from putting it in the smoker to the magic number of 195. I fired up the smoker at 5:30am and put on the meat at 6:15am. Finished up and removed it at 5:30pm and Josh pulled it at 6:00pm. We only opened the door twice, once at 4 hrs to check the meat and spritz with some apple juice and once at 175, just past the stall to foil. Keep in mind that everytime the door is opened you add 20 to 30 minutes to the cook time. Did I mention that the stall took 4hrs. Well worth the time for a fantastic piece of meat.
See y'all at the lake!
The 7.3lb butt took 11hrs15min from putting it in the smoker to the magic number of 195. I fired up the smoker at 5:30am and put on the meat at 6:15am. Finished up and removed it at 5:30pm and Josh pulled it at 6:00pm. We only opened the door twice, once at 4 hrs to check the meat and spritz with some apple juice and once at 175, just past the stall to foil. Keep in mind that everytime the door is opened you add 20 to 30 minutes to the cook time. Did I mention that the stall took 4hrs. Well worth the time for a fantastic piece of meat.
See y'all at the lake!
Cargo Master
Joined: Feb 2007
Posts: 2,477
Likes: 21
From: Taylorsville, NC
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Post Fiend
Joined: Dec 2006
Posts: 9,111
Likes: 3
From: Lexington Mo
