University of Montana banned from Carter High

[CDAGRIZ]

GASP!!! Lock the thread!? Can't we talk about smoked ribs some more at least?

Don't you dare lock this thread. I am getting up at 4 in the morning to put a couple pork shoulders on the smoker for pulled pork tomorrow afternoon for my daughter's 18th birthday. I see your spare ribs(not even the best ribs), and raise you pulled pork. Don't get me started on my st.louis or baby back ribs.

You won't see too many competition guys doing loin backs. My butcher makes fun of me when I get loin backs, but I have to give the people what they want.

 

[CDAGRIZ]

Especially if snap is cooking

:lol: You guys are in luck. I threw a rack of spare ribs on the smoker a little over an hour ago. Won't be pulling them off till around midnight but they're gonna be damn good and I have us covered for cold PBR. I'll post a pic in this thread when they're getting close to done (or you 'tards can just hop in the truck and hustle your asses over here to my place...still plenty of time).

Ha. I got 10 lbs of pork shoulder going on tomorrow morning!

I got 20 lbs going on at 0400.

Holy hell, that's gonna take a while. I was wondering why 0400, now I know. What smoker?

 

[PhxGriz]

Especially if snap is cooking

:lol: You guys are in luck. I threw a rack of spare ribs on the smoker a little over an hour ago. Won't be pulling them off till around midnight but they're gonna be damn good and I have us covered for cold PBR. I'll post a pic in this thread when they're getting close to done (or you 'tards can just hop in the truck and hustle your asses over here to my place...still plenty of time).

Ha. I got 10 lbs of pork shoulder going on tomorrow morning!

You brine Phx?

Have not tried that yet - am still learning the basics right now.

I do the usual though. Run it up to 165 and then wrap it in foil until it hits around 203. At that point, I take it off the smoker and place it in a cooler wrapped in blankets for as long as I need to before shredding. Usually sits in the cooler for at least 1.5 hours.

Working my way through all the pork products and then off to beef...although I did a 5 pound chuck a couple of weeks ago and it turned out fantastic.

 

[PhxGriz]

Especially if snap is cooking

:lol: You guys are in luck. I threw a rack of spare ribs on the smoker a little over an hour ago. Won't be pulling them off till around midnight but they're gonna be damn good and I have us covered for cold PBR. I'll post a pic in this thread when they're getting close to done (or you 'tards can just hop in the truck and hustle your asses over here to my place...still plenty of time).

Ha. I got 10 lbs of pork shoulder going on tomorrow morning!

I got 20 lbs going on at 0400.

:thumb: :clap:

Now that I have been through a couple of shoulders and know how to properly freeze leftovers, the 20 pounder is next on my list. My current 10 is due to cutting a 20 in half.

Next time.

 

[mcg]

Does Coach Pierce prefer ribs or shoulder? Thanks in advance.

 

[Grizzlies1982]

I agree with the suggestion that this thread should be locked.











That is unless some of you start sharing the BBQ!
Otherwise I don't want to hear about it. I'm a long ways from Texas right now. :ugeek:

 

[CDAGRIZ]

Just FYI to everyone, the Costco near me has full packer USDA Prime beef briskets for under $4/lb. right now. It's cheaper per pound than a USDA Choice flat. I don't know if it's a mistake or what, but check it out if you are going to do a brisket soon. I'm guessing the price is standard nationwide, but maybe not. I had to ask the butcher to get it from the back. My last one actually cooked a little faster than a Choice because of the extra fat, I guess? It didn't stall until 180-ish.

 

[PhxGriz]

Just FYI to everyone, the Costco near me has full packer USDA Prime beef briskets for under $4/lb. right now. It's cheaper per pound than a USDA Choice flat. I don't know if it's a mistake or what, but check it out if you are going to do a brisket soon. I'm guessing the price is standard nationwide, but maybe not. I had to ask the butcher to get it from the back. My last one actually cooked a little faster than a Choice because of the extra fat, I guess? It didn't stall until 180-ish.

Thanks for the info. I tried my first brisket from Costco months ago and it turned out great, but at the regular price I just have been sticking to pork.

 

[grizatwork]

:lol: You guys are in luck. I threw a rack of spare ribs on the smoker a little over an hour ago. Won't be pulling them off till around midnight but they're gonna be damn good and I have us covered for cold PBR. I'll post a pic in this thread when they're getting close to done (or you 'tards can just hop in the truck and hustle your asses over here to my place...still plenty of time).

Ha. I got 10 lbs of pork shoulder going on tomorrow morning!

I got 20 lbs going on at 0400.

Holy hell, that's gonna take a while. I was wondering why 0400, now I know. What smoker?

I bought a Traeger Select. I love the smoked flavor, but I am not good with offset smokers and I drink too much while I smoke to keep track. The Traeger gives me what I want with the least amount of work and the most amount of beer. (my wife had to tell me to stop covering the grill one night, but I did it anyways and discovered that I actually put it on and zipped it on inside out. Don't ask) I am beginning to think that my smoked pork tastes so good because I have the beer munchies.

 

[LongTimeCatFan]

Ha. I got 10 lbs of pork shoulder going on tomorrow morning!

I got 20 lbs going on at 0400.

Holy hell, that's gonna take a while. I was wondering why 0400, now I know. What smoker?

I bought a Traeger Select. I love the smoked flavor, but I am not good with offset smokers and I drink too much while I smoke to keep track. The Traeger gives me what I want with the least amount of work and the most amount of beer. (my wife had to tell me to stop covering the grill one night, but I did it anyways and discovered that I actually put it on and zipped it on inside out. Don't ask) I am beginning to think that my smoked pork tastes so good because I have the beer munchies.

Speaking of... Anybody soak their meat in beer (like a bribe) before smoking?