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Posted

Brisket.  Low and slow.  Use post oak with an offset firebox or the easy way with a pellet grill.

 

Trim the fat to a 1/4" and hit it with lots of course salt and pepper.  Smoke for 12 to 14 hours.  When it hits 203 degrees remove it, wrap it in a towel and place in a cooler so it can rest for at least an hour.

 

So start the cook around 9pm Saturday night.

 

The guy makes awesome rubs as well. 

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Posted
8 hours ago, JÂy RÛßeÒ said:

With baked beans

Bo1xKmQIEAAFra2.jpg


Definitely Baked Beans.

 

I make awesome baked beans.

 

I will get a new 30L keg of IPA on Friday for the ManCave Kegerator from here…

 

https://cliffordbrewing.com/clifford-beers/
 

Beans, Onions, Fried Eggs, Broccoli and high IBU IPAs — What could go wrong?

 

I hope the wife wants to cuddle after the game.

 

 

8 hours ago, Amarillo Bills Fan said:

Brisket.  Low and slow.  Use post oak with an offset firebox or the easy way with a pellet grill.

 

Trim the fat to a 1/4" and hit it with lots of course salt and pepper.  Smoke for 12 to 14 hours.  When it hits 203 degrees remove it, wrap it in a towel and place in a cooler so it can rest for at least an hour.

 

So start the cook around 9pm Saturday night.

 

The guy makes awesome rubs as well. 


Did that last week and I am still eating left over Beef Brisket and Pork Side Ribs from the electric smoker.

Posted

Cowboy Stew with a side of Cowboy Cornbread for a quick starter then you got to Texas style steak and a form of potatoes for the main and top it off with a campfire cobbler…

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Posted (edited)
4 hours ago, Peace Frog said:

Tri-tip on the Traeger with pinquito beans and grilled corn on the cob.

 

30b6e6311ba9878fa7712c80701a03fd.jpg

 

Tri-Tip's are awesome.  We'll do one for Christmas day. 

 

On the Traeger until it hit's 125f then on to the charcoal grill, high temp, to sear it. 

 

IE the reverse sear method.

 

 

Edited by Amarillo Bills Fan
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