What's for supper?

Hope you have some extra beers cause if you started that at 1:23 you aint eatin at 5.

JEREMY wrote:

Hope you have some extra beers cause if you started that at 1:23 you aint eatin at 5.

Yea I hate that when it happens!!

JEREMY wrote:

Hope you have some extra beers cause if you started that at 1:23 you aint eatin at 5.

Maybe 5:00 AM and it will be nice and tender !!

27,
That a Packer Cut? What smoke you using?

James Almquist wrote:

<div class=”d4p-bbt-quote-title”>JEREMY wrote:</div>
Hope you have some extra beers cause if you started that at 1:23 you aint eatin at 5.

Maybe 5:00 AM and it will be nice and tender !!

‘

Looks like a flat to me, that shouldn’t take too long. Longer than 3.5 hours, but not too much.

well way to go BigWerm. Dashed his hopes of many more beers!!

Well that was awesome! Used the juice for dipping. Smoked 5 hours at 260 and rested for 2 hours in a cooler wrapped in towels

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Eelpoutguy wrote:

27,
That a Packer Cut? What smoke you using?

hell idk what cut it is? It was a lot thicker before trimming the fat this morning. Fleet farm special pellets on my green mountain. You guys can keep using your fancy expensive pellets when these are like $6 for 40#. been using them about 3 years now and so do some of my friends

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5 hours???????????????? I must be doing something wrong, most of mine take anywhere from 12-17 hours, but then again, the smallest one I have done weighed 13 pounds trimmed.

This one was 14.5# before trimming

what was your internal temp when you took it off of the smoker coletrain??
For sliced I like 192-195, for pulled brisket I target 203-205

14.5
ya, that’s a packer.
Dang! That looks good.

Iowaboy1 wrote:

what was your internal temp when you took it off of the smoker coletrain??
For sliced I like 192-195, for pulled brisket I target 203-205

200 and I pulled it off to rest. The one half was perfect for slicing but the fattier side was better for pulling

Bone in NY strip

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Chicken wild rice soup for this covid positive guy. Probably a little Bourbon to wash it down also.

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Love chicken wild rice soup

I pulled out all the stops tonight for supper 🙄🤣

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I bet that would be good with some kraut on it Glenn

Coletrain27 wrote:

I bet that would be good with some kraut on it Glenn

no kraut no olives.

I did add mushrooms and onions though!

Fresh bambi front shoulders and a couple hq nuggets. Mix of fav bbq rub and steak seasoning rubbed down overnight, smoked 4 hrs 225, in the pan 3 hrs same heat with onions, poblanos, beer, beef broth, etc. hybrid MS pot roast recipe. Poured off and cooled the liquid to get the fat off and shredded with the liquid to get ready for deer camp. Time saver over boning for burger or sausage and honestly doing shoulders like this is almost as good as doing neck roasts the same way- almost.

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glenn57 wrote:

pulled out all the stops tonight for supper

Those are good for frozen pizza. I add onion, mushroom, green olives and oregano, garlic powder. If I’m in the mood, crushed red pepper too.

I thought it was pretty good too!! I liked the crust nice and thin.

glenn57 wrote:

I thought it was pretty good too!! I liked the crust nice and thin.

Those are my favorite frozen pizzas

Bearcat89 wrote:

Those are my favorite frozen pizzas

have you tried 7th avenue pizza? The best frozen pizza I’ve had bar none. Made venison tenderloins tonight and my son’s husky seemed to take a liking to it as he stole one while tenderloin but we were able to eat the other and there were lots of head nods. Even from the youngest who doesn’t like steak so that’s good.

Ribeye steak, fried taters and corn!

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Anyone try this stuff?? Reviews?? Gonna try it on grilled burgers tonight!👍

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Eelpoutguy wrote:

Probably a little Bourbon to wash it down also.

Is that a Jack Daniels dispenser in the background? Matt, I think you may have a problem!!

John Rasmussen wrote:

Is that a Jack Daniels dispenser in the background? Matt, I think you may have a problem!!

HA! I didnt notice that the first time!

That’s for my Iowa buddy.

Let us know on the sauce Glenn