Discussion in 'The Howard Stern Show' started by zhukov, Sep 2, 2016.
11 and a half hour cook.
She's resting now under foil. Can't wait to take a look at the inside.
All Labor Day weekend feast!
looks good what seasoning did you use?
texas bbq rub, original recipe. also rubbed a bit of Aleppo.
Anybody ever use a Coke to cook it in?
I'm making pork ribs Sunday night and am already excited
I use birch beer as a base for BBQ sauce.
Coke, brown sugar...
Looks awesome. A few questions
Did you use the crutch? If so foil or butcher paper?
What kind of smoker? (I use the snake method with charcoal)
Please tell me you made burnt ends with the point.
flat turned out nice, point should be good also.
I did not use the crutch on this because it was a whole brisket with a big fat cap. I trimmed it up some but left enough to keep things juicy.
If I was cooking just a flat, yes I wrap in foil about 2/3rds the way in.
Wood pellet Rec Tec.
I just ate a burnt end. Was good. No pics.
How do you like the pellet? Was thinking of getting one for myself. THh convenience factor combined with pellets burning so clean makes me really want one.
I also rubbed my meat today.
It's a bulletproof way to cook. Temps are rock solid so you don't have to worry about that like with a charcoal grill. Just stick a temp gauge in the meat and wait for it to reach where you want it.
I cooked this to 190. Then a one hour rest.
It's a clean smoke and a little bit milder overall than a charcoal grill. But I like it.