Grilling Season Thread

[03cobra#694]

That looks killer.

 

[BOOGIE MAN]

Got a brisket going, trying a hot and fast(ish) cook this go around. ~275 vs the usual 225 I do.

 

[03cobra#694]

Doing a 9LB butt roast for pulled pork. Doing this one at 250*, hopefully it's done around 5, I put it on at 7.

 

[BOOGIE MAN]

Doing a 9LB butt roast for pulled pork. Doing this one at 250*, hopefully it's done around 5, I put it on at 7.

I was originally told 1hr/lb for pork butt but after a few cooks of freaking out about getting it ready for a group I've learned to plan for 90min/lb at a minimum. I'd rather have it done early and rest longer than freak out about getting it served on time. I now plan for 2hr/lb just to be safe.

Once you get to the stall, foil boat is good for ~10degF (internal)/hr, full foil/butcher paper wrap = ~20degF/hr

 

[03cobra#694]

I was originally told 1hr/lb for pork butt but after a few cooks of freaking out about getting it ready for a group I've learned to plan for 90min/lb at a minimum. I'd rather have it done early and rest longer than freak out about getting it served on time. I now plan for 2hr/lb just to be safe.

Once you get to the stall, foil boat is good for ~10degF (internal)/hr, full foil/butcher paper wrap = ~20degF/hr

I just wrapped it half hour ago at 160* I dumped a can of Dr Pepper in.

 

[03cobra#694]

9 hours, spot on.

 

[venom1997]

9 hours, spot on. View attachment 1841842

Ahhhhh a Muslims kryptonite love it!!!!!!


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[jessie_sanders]

Chicken wangs

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[utlong31]

Chicken wangsView attachment 1841861

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One of my favorite things to cook.


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[roy_1031]

Chicken wangsView attachment 1841861

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It almost looks like you were trying to spell something. How’d they come out?


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[robvas]

Threw a brisket on last night at 10, almost 150 at 7:00 so I wrapped it up and forgot to take a pic. Will be back later with a finished picture

 

[03cobra#694]

Threw a brisket on last night at 10, almost 150 at 7:00 so I wrapped it up and forgot to take a pic. Will be back later with a finished picture

That's a big bitch. Last big one I did was about 15 hours.

 

[jessie_sanders]

It almost looks like you were trying to spell something. How’d they come out?


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They cooked a little too long but they were still really good. I tried a new rub called cherry cola and it mated really good with chicken.

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[03cobra#694]

They cooked a little too long but they were still really good. I tried a new rub called cherry cola and it mated really good with chicken.

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Same reason I use Dr Pepper as a liquid.

 

[robvas]

That's a big bitch. Last big one I did was about 15 hours.

15lb, smallest one they had. Sitting at 165 right now so I bumped it to 250 degrees, going to try to pull it at 200

Didn't realize it was as late as it was yesterday. Figure if I take it out at 11am to rest in the cooler for 2 hours, that'll be 13 hours. Would have liked to got another 2-3 on there but we will see.

Didn't take notes on the last two I did, I know one wasn't nearly as big I cant remember the size of the other one.

 

[BlackHrtStang]

Just took off a prime chuck and some chicken thighs

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[03cobra#694]

15lb, smallest one they had. Sitting at 165 right now so I bumped it to 250 degrees, going to try to pull it at 200

Didn't realize it was as late as it was yesterday. Figure if I take it out at 11am to rest in the cooler for 2 hours, that'll be 13 hours. Would have liked to got another 2-3 on there but we will see.

Didn't take notes on the last two I did, I know one wasn't nearly as big I cant remember the size of the other one.

I usually pull it at 203-204*, then wrapped in a towel (already in foil) in the cooler for at least an hour.

 

[robvas]

Forgot the finished picture as I did some chicken right before I sliced it up. But here's a leftovers sandwich from lunch today