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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
What are you grilling/smoking?
- Thread starter Capn_Jackson
- Start date
Been there before. When that happens, or when you just need the meat to hurry the hell up, I always Texas Crutch it: double wrap in a tight foil pouch with a little liquid in there. Will get done fast and be super tender.
Capn_Jackson
A Razorback lost in Texas land
Father-in-law wanted brisket for his birthday. I always love doing a brisket. Couple of sausage links on the top rack, too.
Overshot it just a little, but still juicy and delicious. I’d rather over-cook a brisket than under-cook!
Overshot it just a little, but still juicy and delicious. I’d rather over-cook a brisket than under-cook!
Capn_Jackson
A Razorback lost in Texas land
Smoking a couple great sets of bird boobs!
Only pic is an in-process image. So tired I didn't get the final product. That's what happens when you sit 5 hours on a hard pew waiting for the train and then another 17 hours bouncing around in coach.
I smoked the chuck roast and ham for about 3 hours then wrapped and placed in a 225 oven until dinner time. Everybody raved about the chuck roast and the ham is always good.
I smoked the chuck roast and ham for about 3 hours then wrapped and placed in a 225 oven until dinner time. Everybody raved about the chuck roast and the ham is always good.
Capn_Jackson
A Razorback lost in Texas land
Pork shoulder and MOFOH Robusto
highsierrasmokin'
The battle's fought, the deed is done
Bone in I see? Do you notice any differences between bone in and boneless?
Capn_Jackson
A Razorback lost in Texas land
Yea, I go for bone-in. The bone itself helps the roast hold its shape, which creates a more even, steady cook. They always turn out better for me than boneless.
highsierrasmokin'
The battle's fought, the deed is done
Interesting. I appreciate the knowledge Cap!
I always thought through experience that bone in made for a quicker cook time. ie heat is transfered through the bone to the inside of the roast. A quick search says just the opposite, that the bone prolongs the cook. So I'm not sure anymore. I do like that if you give the bone a tug and it moves, where you can just about pull it out of the roast the meat is super tender.