I ate a cookie today..  does that count?

i dont think i ate yesterday.  I cant remember now.  its all a blur.    I did notice my glass became empty at one point, had to put some more cola in it. 

Thu Feb 02 2023 06:58:32 PM EST from IGnatius T Foobar

It's barbecue hack day!

Cookies do not count at the bbq pit.  I suppose you could smoke them or something.

And somehow my three pork butts, even though similar in weight within half a pound (0.22 kg) by late afternoon had established a 40°F difference (20-20-20) in temperature and ended up being done at all different times.  This was quite problematic because I had to bring two of them to the event to feed the homeless at a specific time.  Even though I wrapped the third one and put it in the oven for us to eat at home later in the evening, it still didn't cook as much as I wanted it to and it didn't quite pull right.

Oh well.  Chopped is almost as good as pulled ... but it was better the next day when I toasted up a bunch of it in a pan and served it as Carnitas.  Yum.

 I think its hillbilly margarita night. 

Nothing against Mountain Dew, but that recipe doesn't appetize me.

In my case its either fountain mist, or home made citrus stuff + home made fizz water.

Not a fan of MDew. its weak.

Wed May 17 2023 02:21:40 AM EDT from papa

Nothing against Mountain Dew, but that recipe doesn't appetize me.

Been want to get some moonshine for my 'green stuff' since i started making it ( and for Fountain Mist once i ran across that.. )

Would love to run down to KY and grab some but i have no contacts any more. So would have to settle for the store bought 'fake' stuff.

Sun May 28 2023 03:03:28 PM EDT from IGnatius T Foobar

Nice to see someone using Mountain Dew for its originally intended purpose, though.

The brisket ... it was ... INCREDIBLE.  Here's the only photo I took:

I should have taken the "money shot" where they squeeze it at the fat end and show the juices coming out from the spot between the point and the flat.  We got that.

Tender, juicy, flavorful.  And look at that smoke ring.  And the bark.  HOT DAMN this was a good cookout.

To recap: I started with a 13 pound full packer brisket, trimmed some of the extra fat off, and rubbed it with nothing more than salt/pepper/garlic.  It went into the smoker at 220°F (104°C) -- fat side down because I have a pellet smoker and the heat source is below the grates, and even with a heat shield we don't want to dry out one side.  The trimmed fat went into a pan with some water to render out.  About nine hours later the meat probe read 165°F and I wrapped the piece with butcher paper that had been pre-wet with some of that rendered fat so it didn't draw moisture out of the meat.  Raised the temp a bit and kept cooking until the probe read 204°F, then dropped the brisket into a cooler that had been sitting in the sun, covered it with some old towels, and let it rest for three hours.

I'm gonna PDF this message and put it in my recipe file for next time.  I wouldn't change a thing.