Recent Cooks

[MENCHY954]

So far ....

 

[abmet]

Those look great.

 

[bishoman]

Weekend brisket:

 

[Sudz]

Congratulations and thanks for taking the time to record your efforts. I must say, the brisket looks good from here...

 

[primeone]

Well those photos look awesome, how did it taste?!

 

[BarreBQ]

So far ....

I’ll drink to that!

 

[CEd4jets]

Looks really good. Thanks for the video.

 

[Brad S]

Weekend brisket:

Success! Great video. So glad to see a successful long cook and it looks very tasty. Did you have to touch the hopper at all during the 16 1/2 hours?

 

[MnLakeBum]

I did a 8.5 pound pork butt on Sunday for 13 hours at 260*. I used a broiling pan under it on top of the flavorizer bars filled with water and it caught nearly all the drippings. I did rake the pellets in the hopper twice during the cook. It turned out amazing and my son took all of back to college with him, lol.

 

[Sudz]

Now thats what I'm talking about. Awesome!

 

[abmet]

That's some good looking pork, don't blame your son for stealing it.

 

[GriLLMaRksRseXy]

I did a 8.5 pound pork butt on Sunday for 13 hours at 260*. I used a broiling pan under it on top of the flavorizer bars filled with water and it caught nearly all the drippings. I did rake the pellets in the hopper twice during the cook. It turned out amazing and my son took all of back to college with him, lol.

View attachment 454

Looks REALLY good! What temp did you pull it off the smoker? How long of a rest? Did you wrap it?

 

[MnLakeBum]

Looks REALLY good! What temp did you pull it off the smoker? How long of a rest? Did you wrap it?

I pulled it off at 187 and just let it rest for 20 minutes before digging in. I did not wrap it and it turned out super tender and moist. The only prep was a dry rub for a day before I smoked it.

 

[GriLLMaRksRseXy]

I pulled it off at 187 and just let it rest for 20 minutes before digging in. I did not wrap it and it turned out super tender and moist. The only prep was a dry rub for a day before I smoked it.

NICE! Thanks for the info!