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Whatcha grilling tonight?

Discussion in 'Grilling and Smoking' started by w_r_ranch, Jul 7, 2013.

  1. w_r_ranch

    w_r_ranch Master Gardener Moderator

    Messages:
    2,944
    Location:
    South Central Texas
    Planting Zone:
    8b
    This morning I sectioned/prepped a beef brisket for smoking. The brisket was seasoned with salt, cracked pepper & a light dusting of our ranch rub. It went on at 1100 hrs (over post oak & hickory coals @ 225-240 degrees) so it should be ready at supper time... It's hard to maintain a constant temp due to it being pretty windy here today (15-22 MPH) but I'll get 'er done... They're at halfway point here:

    [​IMG]


    The side dishes will be scalloped potatoes, pinto beans, asparagus & homemade bread.

    [​IMG]
     
    Rockytop, RLwhaler and Mike like this.
  2. w_r_ranch

    w_r_ranch Master Gardener Moderator

    Messages:
    2,944
    Location:
    South Central Texas
    Planting Zone:
    8b
    We've had a hankering for some pulled pork, so yesterday I trimmed & seasoned a pork butt with yellow mustard & our ranch rub.

    This morning I got the hickory/post oak coals ready, then put the pork butt on the smoker (225 degrees) @ 1000 hrs. I also made the eastern NC finishing sauce... Pulled pork is always excellent & can be used straight up as American BBQ or also utilized in enchiladas (which is what we will do later this week).

    Pulled_Pork_042417.jpg
     
    Last edited: Apr 24, 2017
    Rockytop and whistech like this.
  3. Rockytop

    Rockytop Well-Known Member

    Messages:
    67
    Location:
    Spring
    Planting Zone:
    8B
    Lawdy...
     
    w_r_ranch likes this.

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