Switched over to hickory,got 10.5lb prime brisket,some trimmins for tallow and a snack for the pit master
Two 7+ # Boston Butts….getting close now internal temps at 185*. At 202 they’ll go into the Cambro for a while. No pics, sorry they’re already Texas crutched.
A little grilling action for the 4th: I can’t remember if I posted a thread on our Smokey Joe Gold. It’s a great grill, but with the side vents, it was a struggle to get hot. I ended up using a stepped drill bit and a Weber lid vent on the bottom of the grill. Breathes much better now. And I found an inexpensive pie dish to use as an ash pan. Shrimp: Sliders:
Is that a vertical Oki Joe I see in that picture? I ask because my cousin wants to buy a smoker and fell in love with that one. I didn't know much about it but looks like it's got good reviews, I've never ran a vertical charcoal like that, am sure it's similar to a regular charcoal grill.
Is that a vertical Oki Joe I see in that picture? I ask because my cousin wants to buy a smoker and fell in love with that one. I didn't know much about it but looks like it's got good reviews, I've never ran a vertical charcoal like that, am sure it's similar to a regular charcoal grill. Seems everyone out nowhere wants to buy a smoker. My cousin, and now my brother in law is asking to buying one after being down south at an engagement party where had nothing but smoked foods. BTW love the lone star smoker, they are sweet!!!
It's oakie joe bronco,very versatile I have 2 of them,best bang for the buck,its my workhorse,held up very well to alot of hot fires and extreme weather,still looks almost new.
Prime Rib is the center piece of Supper. Followed by fireworks. The concoction. Butter, thyme, rosemary, and garlic. Added extra garlic on the inside. Added some Parsley for presentation… should be done for supper in about 9 hours.
