Home Forums Hunting & Shooting Hunter's Campfire Who likes to BBQ

No sauce.........unless the meat prep sucks.
On the other hand, I am pretty much equal parts Scandinavian, German, British and Scoth/Irish.
Alchohol can compensate for bad cooking

That's pure craziness ! !
A brisket is the sorriest cut
of meat on the whole cow !

That's like all this foolishness
with chicken wings and ribs of
any kind . When I was a kid,
they'd about give you any of
that at the grocery store.
Now, all those crap cuts cost
as much or more than a premium
piece of meat

He's not a bad feller, and he's damned
successful, but unless he's changed
completely since all his stuff burned up,
Franklin is a meat smoker, not a barbecuer

well, i wouldn't bbq a brisket. that's for steaks and fajitas.

His place burnt didn't here about that. Joe Cottons burnt up in Robstown a few years back.

Mrs. Tomanetz does damn good briskets over in Lexington Tx. Snows BBQ.

I don’t care what you call it or don’t call it. I just can’t make myself spend my money on it when I can make it to my own liking. It’s all overpriced.

ya its even overpriced when you buy it raw. but i like it and splurge every once in a while. my wsm turns out an excellent brisket.

Most all the good BBQ places near here
are gone. All that's left are the electric
cooker yuppie atmosphere joints like
Dickies. I don't know of any around here
that use wood and aren't smoke cookers.
Mesquite BBQ is still there, but I don't know
if they went electric or not. I don't know
the people that run it now

I remember the old joint on Chestnut street in Bastrop. Had all the knives chained to the table. Round the corner was the old butcher on main. Damn best sausage I ever ate!!!! It burnt down around 1982.

When my son 1st started his business in Georgia he invited his new employees to his home for a barbecue they gently informed him that those ribeyes are grilled not BBQed. Those inbreds down south would eat a possum so it is hard to take them seriously

HAPPY B DAY ROGER!


mike r

When all this was still fairly rural, there
was a small joint that had like 4 tables
and a line out the door and around the
corner and down the side of the building
every minute they were open. Guy cooked
all night long on open pits over coals.
After he died, his heirs thought it was
too much work to babysit a truckload of
meat all night, and the place eventually
shut down. I noticed a while back they
bulldozed the building down to the dirt .

Ok guys I could use a little help. I bought a Rec Tec about a month ago and I love it so far. I have a 13 lb. boston butt in the freezer that I'd like to cook next week. I am trying to figure out an approximate cook and resting time for it at 225. Should I add a water pan? Wrap it in foil for part of the cook? I'd appreciate any advice.

I don’t know what a Rec Tec is. But I wish you good luck. I bet you will come out just fine.

youtube lots of videos on that.

On my Traeger I do 14 hours for sliced and 16 for pulled. Spritz with apple juice or apple cider every hour or so. I put the butt in an aluminum pan with apple juice and wrap or just wrap with foil and and juice put back on for the last couple hours of the cook. Take it off and wrap in a towel, then into an empty cooler to rest.

Have you or anybody else used Sweetgum? I've got a bunch that fell out of a tree and I could cut it up to use in the smoker.

Sweetgum would Fuuck up your meat and your pit.

Thanks for info on Blackjack Oak. Someone told me they used Hickory in smokehouses because it left little soot in the smokehouse. I don’t know if that is true.

Sometimes I BBQ, sometimes I just smoke it.



Florida sucks. You got the heat, hurricanes, ticks, rattlebugs, MS13, liberals and suicidal hogs.

Oh, almost forgot, really big lizards.