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Okay got this on at 8:30 and will enjoy it tomorrow night for dinner.
Post Oak and really decent looking charcoal from a company I had not used before.
Brisket trimmed and seasoned with Killer Hogs TX Brisket rub and augmented with a bit of Killer Hogs AP.

Big T wrote: ↑

June 3rd, 2021, 7:10 pm

It looks great!! I personally like different types of fruits with different meats but my family isn't crazy about most combinations.

Wow, this was really neat in many ways and somewhat middling in others. Really good meal and learning experience. Me like.

Everything there looks ace - apart from the pineapple ;) I'm very much firmly in the camp of fruit doesn't belong with meat - that means no cranberry sauce on turkey, or apple sauce on pork. Do you ever try making your own rubs? We experiment a lot with ours. Sheff, off and on over the years I've m...

I've not done these before but decided to give it a try for the lulz if nothing else.
I brined these pork tenderloins over night and gave them a decent coat of Killer Hogs Hot BBQ rub.
I'll have more later.

SheffSmoker wrote: ↑

June 3rd, 2021, 10:41 am

Not today, we normally do - they are individual cut beef ribs. Loads cheaper from the butcher like this instead of the multi bone Jacob's ladder.

I gotcha. Hey those are good too.

Really great looking oven Towtruck. I love the top cap and nice touch on the stack. It’s going to look sharp after the acid bath. Professional work sir. Thank you, I just hope I can learn how to use it and use it often. I really want to expand on cooking way past pizza. edit...I have one more surpr...

Do you have some pork belly on there too?

Rick

Pete Mazz wrote: ↑

June 3rd, 2021, 2:21 am

They're becoming one of my favorite sammiches.

I hear you Pete.

Rick

dacolson wrote: ↑

June 2nd, 2021, 10:34 pm

Yum. Never done pulled beef.

You should Dave! Its inexpensive, easy and oh so tasty. Just like brisket or pork shoulder you simply cook it until the fat renders and the collagen melts.

Rick

towtruck wrote: ↑

June 1st, 2021, 7:10 pm

I got the shelf bricks on and all that is left is to fill the void and tile the remaining area.

Stack vents from two sides....


And everything cleared away for the nearly finished product....

Okay we hit an IT of 202. I've got them off the pit and wrapped in bowls. I'll let these rest till about 5:30 then I'll pull it all apart for some Sammies!

I'll also add that I've upgraded the probes on my pit controller. New pit temp probe with a holder gizmo and I ditched the food temp probe that came with the controller and bought a Thermoworks Dot.

Time for some pulled beef sammiches.

For rub/seasoning I used Killer Hogs TX brisket rub. Which is just salt, pepper, garlic, onion and parsley.I had from the left over tallow from my last brisket and am using it on these chucks.

dacolson wrote: ↑

June 1st, 2021, 8:10 pm

Fired up the BGE tonight for burgers and sautéed green beans. Simple but delish. Looks great!


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Any excuse to cook outside. Hell I started a cook at 10:30 this morning in the rain.

towtruck wrote: ↑

May 31st, 2021, 7:37 pm

Ha.....I BBq'd brats and corn on the cob myself today....

Oh and onion and garlic too.

Made me an egg mcmuffin for lunch. Iz breddy gud.

Interesting test. Based on all you’ve read since you started the cure, are there changes you’d make on the next one? Dave I think I'd like to try something that took less time and less salt. I'd also smoke it with either a fruit wood or maple. The hickory is more robust than this needs. Dirtytires ...

Big T wrote: ↑

May 29th, 2021, 5:32 pm

It certainly looks good!

Thanks T, it was an interesting experiment for sure.

Rick

Well I'm going to call this experiment a success. This tastes really good. Not too salty, tho next time I think I'll use a fruit wood like apple or cherry instead of the hickory. I'm looking forward to trying this out with some eggs tomorrow for breakfast.

Okay, I hit an IT that varied from 144 to 151 so I pulled it off and am letting it cool.

Dirtytires wrote: ↑

November 18th, 2020, 10:25 am

start with too little and will find out what a pain it is to have to add more during a cook.

Yes, yes it is.

Rick

Interesting.