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  1. bostonbbq

    Attempting my first pork butt also

    Looked really great all along, do you have one finished picture when it was completely done? 
  2. bostonbbq

    More Thin Blue Smoke Discussion

    Nobody soaks their wood anymore, haha where have I been? 
  3. bostonbbq

    OUT OF BACON!!!!!

    Hahahaha 52 lbs?  I'm not sure I could get through that amount in two years. 
  4. bostonbbq

    Low temp

    Let it flame for how long though?  Isn't that putting some not so nice things into the meat? 
  5. bostonbbq

    Sunday Pork Butt using Jeff's Rub!

    Haha nice, I think we are at about the exact same spot in terms of doing some pork butt today......mine just hit 190 (finishing it in the oven after I got low on coals, boo).  The last 10 degrees is always the toughest for me when I'm checking it every five minutes to see if and when it finally...
  6. bostonbbq

    Really starting to get comfortable & confident with BBQ

    Typical story for most of us who have been around this site for awhile who went from rookies to "dang, what's the recipe for that"? Just like most things in life, smoking takes a ton of practice.  What's the next logical step for all of us, opening a restaurant? :)
  7. bostonbbq

    Grapette Soda BBQ Sauce

    I just made a very small batch of this (also added some grape jelly to it during the cooking process).  Thanks for the inspiration. I'm having a massive BBQ this weekend with all sorts of sauces and really wanted to try something new! :)
  8. bostonbbq

    Smoked Salmon Steaks (Q-VIEW)

    Awesome!  Got the recipe for the white wine sauce??
  9. bostonbbq

    Cocoa Rib Rub Recipe

    Anybody actually try this out for themselves and can give us a review?  I'm so afraid to ruin $20 worth of meat if this is just gonna end up tasting "off".  
  10. bostonbbq

    Grapette Soda BBQ Sauce

    Pretty flipping amazing, thanks for posting.  
  11. bostonbbq

    Brisket and burnt ends.

    Oh snap! Gettin all crazy and being a rebel, doin' your own thing eh?? Looks awesome
  12. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    It's in the first post! It was merely sea salt and the goya packet that I linked to.
  13. bostonbbq

    Whole Pig in a Lang 48 - QView

    For a home smoke, that is one of the most beautiful things I have ever laid eyes on! If you don't mind me asking, how much did that pig run you a lb?
  14. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    Aaaahhhh the meat is in my belly 22 hours later, well worth it soldiers! Took about 3 hours longer than I had anticipated due to the heat loss overnight, ended up finishing it in the oven to get the temp up to 190 so it could be sliced for sammies. Gotta give myself at least a B+ on this...
  15. bostonbbq

    Brisket Tonight!

    I just ended one and I'm flipping exhausted! Best of luck to you.
  16. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    The entire workhorse in progress..... Shot of the firebox, last time I added wood here. The "moppin spray" At 14 hours wrapped up with the spray down of apple/Jim. Still at a plateau.
  17. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    10 hours in bright and early this morning......YUM Side view.....
  18. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    Suprisingly, I'm getting about 3 hours of it holding 225 - 250 atm. Then I usually stir up the coals and put some fresh ones on. No need for more wood at this point....
  19. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    Yikes, temp got below 200 because I overslept a bit, getting everything pumped back up again. Time for a spritz of Jim Beam/apple juice and probably wrapping in foil soon.
  20. bostonbbq

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    Fires blarin about 10:30 tonight with some citrenella lit on the side, hehe. And this is the only Q-view I'm going to get in before bed, this is 3 hours into the smoke, still a llloonnnnggg way to go! Been holding steady at 230 for about two hours now with some hickory chunks.
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