t0mato's trials

grantmichaels

• Apr 9, 2017

• #801

Look at those slices - looking good ...

I can almost smell that sweet aromatic from after it rested ...

 

Scovie

• Apr 9, 2017

• #802

M O N E Y ! ! !

Nice moves bro!

t0mato said:

This is phucking to die for. I'll be eating this for lunch next week Fo sho.

The bark is crunchy and crispy and the meat isn't dry.

Rub:
Brown sugar
Salt
Chile powder
Cayenne powder
D3 goat flakes
Garlic powder
Onion powder
Cinnamon

Smoked anywhere from 225-260 with hickory and cherry for about 12 hours until the internal temp read 195ish.

I'll definitely be doing this again soon. This was less frustrating than the 10 pound pork shoulder from a while back.

Click to expand...

 

t0mato

• Apr 13, 2017

• #803

Had to fix this bastich today.

 

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The Hot Pepper

Founder

Admin

• Apr 13, 2017

• #804

I missed that brisket, wow! Really good smoke ring penetration, bark, and overall color. Slicing looks good, not with the grain, but not exactly against to get that stretchy webbing but only a few degrees off. lol

 

t0mato

• Apr 13, 2017

• #805

Well it was my first one.

I'll get it right next time lol.

It's hard to smoke low and slow on the Weber grill.

 

t0mato

• Apr 24, 2017

• #806

Homemade pizza beeches!!!

 

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The Hot Pepper

Founder

Admin

• Apr 24, 2017

• #807

I like the googly eyes lol

 

t0mato

• Apr 24, 2017

• #808

Ha yeah!

That was totally unintentional

 

grantmichaels

• Apr 24, 2017

• #809

Nice job ...
 

 

tctenten

• Apr 24, 2017

• #810

Looks good.

 

JayT

• Apr 25, 2017

• #811

That pizza looks awesome except for the unborn chicken fetuses on it. Bleech throw them on the ground.

 

t0mato

• Apr 30, 2017

• #812

I forgot to take the brisket out of the freezer so I'm opting to smoke a couple game hens instead.

 

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t0mato

• Apr 30, 2017

• #813

Brews and BBQ are the best.

#keepthebeerintheshade

 

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grantmichaels

• Apr 30, 2017

• #814

Awww Yisss ...

 

t0mato

• Apr 30, 2017

• #815

Coming along. They just hit 145.

I'm smoking the birds with a combo of cherry and hickory. The rub is freestyle:


Salt
Brown sugar
Thyme
Oregano
Rosemary
Cumin
Cinnamon
Paprika
BBG7 powder
Frutegum powder

 

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grantmichaels

• Apr 30, 2017

• #816

Lookin' good ...

 

Grass Snake

• Apr 30, 2017

• #817

nice color on dem birds

 

tctenten

• Apr 30, 2017

• #818

Look great.

 

FreeportBum

• Apr 30, 2017

• #819

Looking good!

 

t0mato

• Apr 30, 2017

• #820

I forgot to mention that I brined them for a couple of hours too.

1/2 gallon of water
1/2 cup salt
1/2 cup brown sugar
1/2 sprig of fresh rosemary