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Showing results for tags 'Brisket'.

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Found 3 results

  1. Been a while since we've had a BBQ thread. Last night I put a 13# brisket on the pit, and today, added 4 racks of St. Louis style ribs. Key to the ribs was, I got a tip from a buddy, NorthTexasHorn, to add Whataburger Honey Butter to the final step of the ribs. I must say-AWESOME! I still used the Salt Lick Garlic Rub on the ribs. Nice mix of spice to sweetness. Here are the pictures. Weather last night was mid 40s, calm, a bit of rain on and off. I was out in the pit with the dog, a bit of Austin's KOKE FM streaming, some Willet Rye in the glass, and a nice Cuban cigar to keep
  2. Since I'm not at the Cotton Bowl today, I decided to do the next best thing and smoke on the ole Renegade. I've got a brisket (smaller), a pork butt, and a turkey breast.
  3. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.

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