telecaster911
Kick Henry Jackassowski
I like to put real apple juice in a spray bottle and hit it once an hour for the last four.
Think I'll smoke a fatty
- Thread starter 2manband
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2manband
Kick Henry Jackassowski
Welp big Bertha is on the smoker. Gonna wake up at midnight, 3am, and 6am to check the progress. Having a cold Chesterfield now and making sure the temperature stabilizes before I head in for nap #1
The rub was brown mustard, coarse salt and pepper. The mustard may not be "under the X in texas" style, but I like it on all my other BBQ so that's what she got
The rub was brown mustard, coarse salt and pepper. The mustard may not be "under the X in texas" style, but I like it on all my other BBQ so that's what she got
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2manband
Kick Henry Jackassowski
Everythings coming along nicely. I opted for the "no wrap long cook time" option
I'm up to about 180 degrees with 4 hrs left to cook. Should hit 200-205 nicely, then rest for an hour, then eat
2manband
Kick Henry Jackassowski
Holy moly, it turned out really great. The only thing I did was to smoke it for a super long time and pretty much leave it alone. A few checks here and there to add woodchips, top off the water pan, or spray with apple juice/vinegar mix and that's it. No wrap.
I was kinda hoping for mediocrity so I wouldnt have to do the overnight smoke again, but it was amazeballs.
I'm convinced the secret is to keep it real simple and block out a looooooong chunk of time to cook it. That's all I did and it was bloody magical
I was kinda hoping for mediocrity so I wouldnt have to do the overnight smoke again, but it was amazeballs.
I'm convinced the secret is to keep it real simple and block out a looooooong chunk of time to cook it. That's all I did and it was bloody magical
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parrotheada1a
Resident Pitmaster
Great 'Q is like that. I have seen people doing all sorts of fancy stuff to the mix and getting lousy results. Meat, smoke and spice is really all you need.
Denverdave
Resident Ragamuffin
You nailed it....the long road is the best one. You lose some sleep - but it is worth it.
parrotheada1a
Resident Pitmaster
If you think that is good, buy a bone in shoulder and give it an overnighter. If you can pull the bones out it's done. All the silver skins and joint materials will have cooked into gelatin. Pull it apart, and add a little rub at the end.
rhino
Kick Henry Jackassowski
Word. I’ve done few at the same time on a side car smoker that way.
This was a “at the grocery store and oh look what’s on sale” sort of cook. I did try a chipotle rub that I was pretty pleased with. Tacos last night, and probably enchiladas or nachos another night this week.
FenderPusher
Beardcore Apologist
Damn I really need a day of smoking fatties and meats. Moonlighting as a gigolo has really taken a hit, thanks Obamavirus.