so waht ya doin today?

[fiver]

I think they are working on getting out here.
I found out we have almost 7500 residents in our county now, no wonder the highway is so busy.

 

[Brad]

Keep them out your way. We don't need any more this side of the Rockies. So far we are lucky enough to have most of the bottled up in the Denver area.

 

[popper]

Jaw about broke when it hit the floor yesterday, wife said it sure is getting crowded in the DFW metromess, where could we move to. I said SW Mo or NW Ar. Nope can't move that far from the GKs. Shucks. Next week I got to get the compressor out and try unclogging cold water lines. Low flow in a bathroom. She doesn't understand the house water will be off for at least a day, if no other problems found.

 

[Brad]

 

[Pistolero]

Looks ready to go. Are those ribs or brisket? Gill or smoker?

Bill

 

[Brad]

Brisket. Waiting a bit to put on the pellet grill at 225. Should take 13-14 hours.
Hard to not like a grill made 2 hours away.
http://www.blazngrillworks.com/

 

[Ben]

Actually , I have no idea how good it really is, I'd have to sit down to a nice meal cooked on it before I could commit.................

Ben

 

[Brad]

Stop over tomorrow night and see first hand.

 

[smokeywolf]

Prime packer's cut from Costco? Did one about a month ago.

Mrs. wanted ribs tonight. Doing both baby-backs and beef short ribs.

 

[Pistolero]

Works for me, other than you should have started yesterday.

I assume some deep dark family secret rub. Never even looked, are there
commercial rubs at the grocery store?

In KC, we have dozens of world class BBQ places, one is literally a 5 minute
drive, some of the best I have ever had. Keeps me from even trying very
seriously to compete. Just go buy some and eat it, NOW. I tend to do
burgers, steaks and chicken on the grill myself, leave the BBQ to the pros.

Bill

 

[Brad]

Commercial rub, 2 different rubs. Also used a commercial injection.

This is where I get my supplies. They also have classes with some very good cooks.
http://helpingubbq.com/

 

[Brad]

Prime packer's cut from Costco? Did one about a month ago.

Mrs. wanted ribs tonight. Doing both baby-backs and beef short ribs.

Yep, Costco packer brisket. Only way to go. Way too much for just the two of us so we will be feeding friends some leftovers.
Rick can have some if he makes it in time.

 

[Bret4207]

I'm talking T-posts, about 22" deep x 1-5/8" diameter x 24". I use a horrible freight SDS MAX (NOTthe regular sds) hammer drill and a little bitty 3.5 horse B&S 2KW genset with handle/tires, about like dragging a push mower. Little pancake compressor and a long wand blower gets the dust out of the hole if it really needs it, usually not I just hammer the post down into the powder to the depth I want and move to the next one. Key is a cruciform-tip carbide masonry bit, 24" drilling length, about $200. Two-insert tips are no good for hard rock, but the cruciform point of good quality will easily drill granite, it's a single-jack on steroids. Takes me under two minutes to sink 22" in hard crystalline limestone. For the T-posts I'm concreting in place, I have a 2" x 24" bit and that loads up the drill pretty good, it gets hot and I keep an ice chest and trash bag handy for long runs, but it does fine.

Ian, is this the type of bit you use? https://www.ebay.com/itm/4-Cutter-S...383685&hash=item3d43c56a5e:g:WdAAAOSw5n5ZiAyp

 

[smokeywolf]

I've never injected a brisket, but going to give it a try next time.

Have tried commercial rubs and made my own. Finally came to the conclusion that doing salt & pepper only, then allowing other condiments to be added at the table generally works best for us.

 

[Brad]

One of the two rubs I use is largely salt and pepper.
The injection is a commercial product I mix with water, a little rub, and a bullion cube. It helps keep the brisket moist.
I was having a little trouble getting enough injection in the brisket to do the job until I got the right injector. Stuff like that is when I turn to the guys at the shop.
What made me decide they were the right shop? Went there to look at the grill I bought. They use one like it for catering. Being winter it was cold outside. What does he do to show me how it works? He plugs his in and fires if up. A little smoke in the shop never hurt anyone, right?

 

[Ian]

Bret, here's one of them. I think the willmucky one will do fine too, and a lot less expensive.

 

[RicinYakima]

I quite buying brisket and ribs when I can buy tri-tip steaks for less; they are great on the grill and don't upset the 70 YO tummy with all those spices.

 

[Brad]

I go kinda light on the hot stuff. Lots of paprika, salt, and black pepper. No cayenne or anything like that.
Most of all, no mesquite! Sorry Ian but I don't want my food to taste like I cooked it over a tar fire.

 

[Ian]

Hey, I usually cook over propane. You know, like Hank Hill.

if your mesquite- smoked bbq tastes like tar smoke, sumbody dunit wrong.

 

[Brad]

Never tried mesquite, I was warned against it from the beginning. Was told it can have a strong flavor that not everyone likes. When a brisket sets me back 50 bucks up front I'm not gonna risk it?

And propane? Damn man, you are a Luddite.