DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 2 minutes ago, CCBlackhatter said: Send it this way. @HawgGoneIt invite your boy over when you put it on the smoker! I was in the Store Today at Winco and they were $2.26lb. I don't need any gotta smoke the ones I have here shortly. They are cheap here. Are you guys close to each other? Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted January 1, 2019 Report Share Posted January 1, 2019 Just now, DevilDog said: That's the only way. Now do you Wrap or not Wrap. It can't get smoke if you wrap it. Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 1 minute ago, HawgGoneIt said: It can't get smoke if you wrap it. My man they call that the Texas Crutch. Some do it after letting bark get on it and around 160 they Wrap it. Some use foil others use Butchers paper. 2 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted January 1, 2019 Report Share Posted January 1, 2019 2 minutes ago, hardhit1 said: Damn Hawg, where you live? 😆 Man, close enough to a Home Depot that I can buy the chunked wood in sacks. 1 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 You guys take care and see you tomorrow during the game. Have a safe and Happy New Years. Go Aggies rep Texas 😂 1 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 1 minute ago, HawgGoneIt said: Man, close enough to a Home Depot that I can buy the chunked wood in sacks. I will take this off record and we will make this happen for you sir. Damn 8 bones a pound. That Brisket better cook itself. 1 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted January 1, 2019 Report Share Posted January 1, 2019 1 minute ago, DevilDog said: My man they call that the Texas Crutch. Some do it after letting bark get on it and around 160 they Wrap it. Some use foil others use Butchers paper. Honestly it probably depends on how good I can watch it. I've been tempted to get a pellet smoker, but, I'm too old school. Gotta keep the fire stoked and all. It's tough to maintain 175 to 225 for 4 hours to do pork ribs. Even more difficult to go 6 or more hours for a brisket. Quote Link to comment Share on other sites More sharing options...
CCBlackhatter Posted January 1, 2019 Report Share Posted January 1, 2019 5 minutes ago, DevilDog said: I was in the Store Today at Winco and they were $2.26lb. I don't need any gotta smoke the ones I have here shortly. They are cheap here. Are you guys close to each other? If I remember correctly, we live about 10 miles from one another. 1 2 Quote Link to comment Share on other sites More sharing options...
BUFORDGAWOLVES Posted January 1, 2019 Report Share Posted January 1, 2019 1 hour ago, CCBlackhatter said: I've never cooked a brisket before, I would undoubtedly screw it up the first couple of trys. If you're in the spirit of giving, then I'll take one already prepared. 😉 It’s easy. Rub down with dry rub, sear real good over high heat grill, I go fucking nuts get it super hot with hardwoods... that locks in the moisture. Then wrap in foil, I double wrap, stick in offset smoker at 180’-200’ til done, use meat thermometer, flip every 30 minutes or so. Last 30 minutes I remove foil to get rendering off meat at low, low heat... the smoker I let it drop down 135-150’... set it aside to rest, don’t want to cut into to soon, you’ll release moisture and dry out. Have at it!!! BGW p.s. The bark or the sear around brisket is a work of art.... you’ll know when you got right when you have 3/16- 1/4” bark all around. 1 Quote Link to comment Share on other sites More sharing options...
BUFORDGAWOLVES Posted January 1, 2019 Report Share Posted January 1, 2019 1 hour ago, HawgGoneIt said: Honestly it probably depends on how good I can watch it. I've been tempted to get a pellet smoker, but, I'm too old school. Gotta keep the fire stoked and all. It's tough to maintain 175 to 225 for 4 hours to do pork ribs. Even more difficult to go 6 or more hours for a brisket. Drink beer, open the lid to keep temp down... keep low and slow. BGW 1 Quote Link to comment Share on other sites More sharing options...
hardhit1 Posted January 1, 2019 Report Share Posted January 1, 2019 3 minutes ago, BUFORDGAWOLVES said: Drink beer, open the lid to keep temp down... keep low and slow. BGW Pin a hole and watch what happens 😀 2 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 13 hours ago, CCBlackhatter said: And we love the shit out that fat, wrinkled fuck. 😍😍 This is one great post. Every time I read it I fall out Laughing my ass off. 1 Quote Link to comment Share on other sites More sharing options...
ECHS05 Posted January 1, 2019 Report Share Posted January 1, 2019 Georgia is going to stomp that ass. Quote Link to comment Share on other sites More sharing options...
CCBlackhatter Posted January 1, 2019 Report Share Posted January 1, 2019 9 hours ago, DevilDog said: This is one great post. Every time I read it I fall out Laughing my ass off. At least you'll still get a good laugh around midnight tonight. 😉 1 Quote Link to comment Share on other sites More sharing options...
Texasball Posted January 1, 2019 Report Share Posted January 1, 2019 15 hours ago, HawgGoneIt said: Man... I have some bags of chunked applewood and mesquite hanging out right beside my smoker. Low and slow. This is the key to good BBQ - use multiple types of wood 3 Quote Link to comment Share on other sites More sharing options...
BUFORDGAWOLVES Posted January 1, 2019 Report Share Posted January 1, 2019 6 minutes ago, Texasball said: This is the key to good BBQ - use multiple types of wood Mesquite, pecan, oak, hickory... got a shit ton of hickory and oak from cut downs on my home. Mesquite I buy, soak in water for the smokiness flavor. I don’t mess with Apple and other fluff woods, keep it pretty basic. If I move back out west, I’m hauling every bit of the hickory and oak, took me 20 hours and 6 chains on my Stihl to cut those logs for the smoker. BGW 2 Quote Link to comment Share on other sites More sharing options...
BUFORDGAWOLVES Posted January 1, 2019 Report Share Posted January 1, 2019 14 hours ago, BUFORDGAWOLVES said: It’s easy. Rub down with dry rub, sear real good over high heat grill, I go fucking nuts get it super hot with hardwoods... that locks in the moisture. Then wrap in foil, I double wrap, stick in offset smoker at 180’-200’ til done, use meat thermometer, flip every 30 minutes or so. Last 30 minutes I remove foil to get rendering off meat at low, low heat... the smoker I let it drop down 135-150’... set it aside to rest, don’t want to cut into to soon, you’ll release moisture and dry out. Have at it!!! BGW p.s. The bark or the sear around brisket is a work of art.... you’ll know when you got right when you have 3/16- 1/4” bark all around. P.s. you can mix dry rub with rendering and mop it on during the last 30 minutes, never done but heard it was good, my bark is pretty air tight. 1 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 4 hours ago, Texasball said: This is the key to good BBQ - use multiple types of wood Don't help them out they pull their meat apart after cooking it and dump some vinegar concoction over it. I'm afraid no wood is gonna help dem Goobers. 🤣 1 Quote Link to comment Share on other sites More sharing options...
TheMaximumHornetSting Posted January 1, 2019 Report Share Posted January 1, 2019 All this BBQ talk.... Meanwhile I'm eating Lasagna and Blueberry Cobbler.... I'd kill for a Brisket Sandwich.... 2 Quote Link to comment Share on other sites More sharing options...
BUFORDGAWOLVES Posted January 1, 2019 Report Share Posted January 1, 2019 18 minutes ago, DevilDog said: Don't help them out they pull their meat apart after cooking it and dump some vinegar concoction over it. I'm afraid no wood is gonna help dem Goobers. 🤣 Shit son how’d you think our Brunswick Stew so Got Damn good? BGW Quote Link to comment Share on other sites More sharing options...
TheMaximumHornetSting Posted January 1, 2019 Report Share Posted January 1, 2019 1 minute ago, BUFORDGAWOLVES said: Shit son how’d you think our Brunswick Stew so Got Damn good? BGW I like my Brunswick Stew like I like my women..... Thick and Spicy.... 1 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 7 hours ago, ECHS05 said: Georgia is going to stomp that ass. The best thing about JawJaa losing is your explanations. 🤣 Get em ready. But , if, why, what, whom, int, fumble, da ref. Just a few to get you started 🤘🤣Hook Em 1 Quote Link to comment Share on other sites More sharing options...
ECHS05 Posted January 1, 2019 Report Share Posted January 1, 2019 2 minutes ago, DevilDog said: The best thing about JawJaa losing is your explanations. 🤣 Get em ready. But , if, why, what, whom, int, fumble, da ref. Just a few to get you started 🤘🤣Hook Em My only worry is Deandre Baker not playing. Hes by far our best corner. The rest are young. Hes the 1 player we could count on all year. He shuts down 1 side of the field & is a lock as a Top 10 Draft pick. I still think UGA comes out on top. Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 1, 2019 Author Report Share Posted January 1, 2019 20 minutes ago, TheMaximumHornetSting said: I like my Brunswick Stew like I like my women..... Thick and Spicy.... I actually know what that is. I lived in Augusta for 9 months and 3 years @ Parris Island very close to Savannah. I have peeled a few of dem Red Boned Peaches as a young Marine. 2 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted January 2, 2019 Author Report Share Posted January 2, 2019 1 minute ago, ECHS05 said: My only worry is Deandre Baker not playing. Hes by far our best corner. The rest are young. Hes the 1 player we could count on all year. He shuts down 1 side of the field & is a lock as a Top 10 Draft pick. I still think UGA comes out on top. No doubt the favorite. That running game is my concern that they wear the Horns Defense down if left on the field. But we got some serious receivers. It's rare Ga. Vs TX in College football. Crazy fanbases . Should be fun. TX is very young and should be very good in the next 2 yrs. Real young but talented. 2018 class are ballers.. 1 Quote Link to comment Share on other sites More sharing options...
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