UJRefugees.net

Reservoir Dog wrote: ↑Thu May 23, 2019 10:24 pm

CaptQuint wrote: ↑Thu May 23, 2019 10:21 pm

Flumper wrote: ↑Thu May 23, 2019 3:18 pm

WestTexasCrude wrote: ↑Wed May 22, 2019 11:33 pm Memorial Day weekend approaching. I am going to smoke some meat big time for the first time on my new cooker this weekend. Virgin on this kinda thing. Starting out with a 9 lb Pork Boston Butt Roast. Have 2 10 lbs briskets in the wings for later. Tons of charcoal.Hickory, mesquite, cherry, etc for smoking. Understand the water pan scenario, vents, closed/ half closed. Adding charcoal and smoke. Any other hints you wish to contribute?

Hmm. Well, I would have to start with some basic questions. Are you cooking all of this to be served at one big meal with a lot of people to eat at a certain time? Or are you just cooking for the fun of it and plan to portion it up and freeze some for later and eat some during the week-end? I'm trying to figure out how much time you have.

Are the briskets flats or whole briskets? Is the pork butt going to be made into pulled pork?

He doesn't have a smoker or any of that food. He's lonely and looking for conversation.

Guy bought 30 lbs of meat and has no idea how to cook it. That's hilarious.

Reservoir Dog wrote: ↑Thu May 23, 2019 10:24 pm

CaptQuint wrote: ↑Thu May 23, 2019 10:21 pm

Flumper wrote: ↑Thu May 23, 2019 3:18 pm

WestTexasCrude wrote: ↑Wed May 22, 2019 11:33 pm Memorial Day weekend approaching. I am going to smoke some meat big time for the first time on my new cooker this weekend. Virgin on this kinda thing. Starting out with a 9 lb Pork Boston Butt Roast. Have 2 10 lbs briskets in the wings for later. Tons of charcoal.Hickory, mesquite, cherry, etc for smoking. Understand the water pan scenario, vents, closed/ half closed. Adding charcoal and smoke. Any other hints you wish to contribute?

Hmm. Well, I would have to start with some basic questions. Are you cooking all of this to be served at one big meal with a lot of people to eat at a certain time? Or are you just cooking for the fun of it and plan to portion it up and freeze some for later and eat some during the week-end? I'm trying to figure out how much time you have.

Are the briskets flats or whole briskets? Is the pork butt going to be made into pulled pork?

He doesn't have a smoker or any of that food. He's lonely and looking for conversation.

Guy bought 30 lbs of meat and has no idea how to cook it. That's hilarious.

Flumper wrote: ↑Thu May 23, 2019 10:59 pm i'm sure he knows how to cook it. i think he's just looking for any outside tips on improvements or changes.

I mean, a brisket is cooked at 225 to 250 for about an hour to hour and half per pound. Its done when the internal temp is 175. Take it off and wrap it for at least an hour to rest. If you did nothing more than salt and pepper it right before you cooked it. Cooked it fat side up. And monitored the temp, then you would have a pretty good result.

If you are cooking 2, at the same time, then i would suggest rotating them every hour or two. They are not going to cook the same in two different positions. If they are on different racks, one above the other, then i would at least rotate them every hour. And probably expect the cooking time to be a little bit more. For 2 10 lb briskets, you might be looking at 15 hrs or more of cooking time.

Geist wrote: ↑Fri May 24, 2019 12:51 am Have hot dogs been mentioned? If not, hot dogs.

WestTexasCrude wrote: ↑Thu May 23, 2019 12:53 am Waiting for Flumper reply . Everybody else just seems like life's total loser's clinging to any hope of relevance.

VisionaryEric wrote: ↑Sun May 26, 2019 9:02 pm

WestTexasCrude wrote: ↑Thu May 23, 2019 12:53 am Waiting for Flumper reply . Everybody else just seems like life's total loser's clinging to any hope of relevance.

Of course. Flumper, that thunked the red liquid of fresh butcher meat was blood...
You could Google his cooking/smoking knowledge and have a much better meal on you fake Weber.

Flumper wrote: ↑Sun May 26, 2019 10:27 pm

VisionaryEric wrote: ↑Sun May 26, 2019 9:02 pm

WestTexasCrude wrote: ↑Thu May 23, 2019 12:53 am Waiting for Flumper reply . Everybody else just seems like life's total loser's clinging to any hope of relevance.

Of course. Flumper, that thunked the red liquid of fresh butcher meat was blood...
You could Google his cooking/smoking knowledge and have a much better meal on you fake Weber.

if i'm ever in a trivia contest and they want to know what a queer calls the red stuff you soak out of deer meat, i'll use you as a life line. thanks.