Trying out a new rub and saving 2lbs for chili the rest for slicing.

 

 

 

 

 

 

looks good so far....i love brisket.  it is my favorite meat to cook on the smoker

Thanks. My fav is either St Louis spares and pork butts.

I go brisket, then chuck roast for shredded beef sandwiches then pork butts then ribs....i like ribs but they are too much work to eat lol

Mmmmmmmmm...............

Butts..... 12 hours.... slow smoked( As y'all know).... I prefer mesquite but Hickory Is durn good also...... On the rare occasion I grill chicken I have always been partial to smoke them with peach.

 

On a different note, when I go home to see family on the coast, I truly love to smoke some Bluefish and fry roe of some sort. I serve that with stone ground grits, fried cornbread, greenbeans, and either beer of tea. 

 

Edit: The rub of choice for me Is Corky's out of Memphis or a store bought brand called Buttrub.

Sounds tasty. Whens dinner?

I saw this post earlier.  It looked so good, I made a run to City Barbeque.  I drooled all the way there. Good stuff.....

Lol thanks guys. That thing stalled forever I put on at 8am and it finished at 10 pm smoked at 250 all day on pecan. First time using that. Next time I do pork I'm using peach. No finished pics because I was knocked out when it finished resting and just sliced and went to bed Lol.

You can wrap with butcher paper and it helps with the stall and keeps the bark.  I also only use fruit woods, apple & peach mainly, with pork and with beef i am a fan of mesquite.

"Chilly 75 Degrees"????????

 

You mean when it gets to 75* in Phoenix it is chilly?

 

And I am in Richmond, Virginia with ice, snow heading our way and below freezing temperatures at night.

 

"Chilly 75 Degrees."

 

That is just not plain fair.

 

You all in Phoenix enjoy that weather.