AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: azkitch on October 19, 2008, 11:48:58 pm
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I am being defeated by little bork putts. And I wanna tackle BRISKETS?? Actually, the larger of the 2 pulled OK, seemed a bit tougher than I thought it would. The little one was marinated overnight in Valentina's Chili sauce and honey. Can't taste the difference. But it doesn't pull. So I'll cut that mutha up and eat it. Tastes good. As outlined in my cry for help in another section, the butts are 3 and 3.5 pounds, my smoker was at, generally speaking, 230--lowest I saw was about 200, climbed to 270 briefly. Butts were in for nearly 7 hours, then in a 300* oven for about 45 minutes. They shoulda been mush. Oh well. Pizza was good, but the smoke flavoring was...well, odd. I got used to it. ;)
DW went to Anthem outlets--they're running out of stores, she said. Big Dogs is leaving, so she got a bunch of cheep stuff, including this barbeque shirt. Yay.
Rubbed taters w/smooshed garlic and oil before wrapping. It works.
Forgot to take pizza picture before the attack.
Next time I cook pork butts, I'm planning on 14 hours of 230. If I get done early, so be it!
G'nite, all. Have a good day tmrro.
dk
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Those pork butts actually looked too small if that s possible. Maybe that's why they didn't cook up nicely. Normally I cook 12 - 14 pounders and they stay nice and juicy during the cook which I think helps it cook internally.
Love those Big Dog Shirts, especially that BBQ one. Wear it proudly.. :D
Pizza looked good as well. Now I'm hungry again.. THANKS!!! ;) ;D
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Even if you cook the larger cuts you can freeze them and have them later. Friends love our mistakes and extras. Good luck on the briskets and keep the photos coming.
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Looks great! The Potato/Garlic combo sounds great, I will have to try that.
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Nothing like a good Butt.....