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  1. kabibble22

    4 Pork butts

    Don't kill yourself over smoker temps.  As long as you can keep it in a reasonable range, say 225 - 275, you'll be fine.  It doesn't get any more forgiving than pork butt, and some people smoke 'em as hot as 300 or more.  Monitor your IT and keep your toothpick handy and you'll be just fine.
  2. kabibble22

    Bloody chicken at temp

    I'm not sure I want to eat orgasmic chickens.  
  3. kabibble22

    Spicy Honey Ribs (MES30)

    Good lookin' ribs!  You just inspired me to pull some baby backs from the freezer to give your sauce a try this weekend.  Wife likes a sweet sauce, so this looks like just the ticket.  Thanks for sharing!
  4. kabibble22

    Results of an all nighter butt cook.

    Looks great from here!     Don't know if I've got the nerve to pull an overnighter, but more power to you for going for it!  
  5. kabibble22

    Turbo my butt.....

    As a follow-up, I had a successful smoke on Saturday.  Got the butt on at 7:30, and tried to maintain as close to 300 as possible.  I hit an IT of 203 right around 2:45, then wrapped in foil and put in a 170 degree oven for a few hours to wait for dinner.  Came out awesome, super juicy...
  6. Turbo my butt.....

    Turbo my butt.....

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    IMG_20150718_113530.jpg

    • kabibble22
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    IMG_20150718_063604.jpg

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    • Album: Turbo my butt.....
  9. kabibble22

    Turbo my butt.....

    Curious... do you cook in foil at all to get that kind of cook time?
  10. kabibble22

    Turbo my butt.....

    I'm planning on doing the same thing tomorrow.  I've got an 8.5# butt that I'll cook at 275 - 300 on my Weber Kettle.  Starting at 7 AM, hope to be eating by 5.  I'll let you know how it goes.
  11. kabibble22

    New from South NJ

    Hey All, This actually isn't my first post, but I figured I should introduce myself. I posted about my first brisket a few weeks ago, which turned out rather well thanks in no small part to what I learned reading this forum  (http://www.smokingmeatforums.com/t/216855/first-shot-at-brisket).  I...
  12. kabibble22

    First shot at brisket

    Turned out great! Smoked the flat to 193, separated the point, and sent it back onto the grill for burnt ends. One friend went to grad school in Alabama, and he was impressed. Here's the sliced flat. It kind of fell apart on me when I sliced it, which I would think would mean over-done?
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    IMG_20150627_211917.jpg

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  14. kabibble22

    First shot at brisket

    Thanks. 185 and cruising. Decided not to foil, and we broke out of the stall as friends were arriving. I'll try to grab a shot of the finished product. Had to reload the snake a few times which probably cost me some time, but I figure we'll be ready to eat before 10, so we're happy. About the...
  15. kabibble22

    First shot at brisket

    Thanks so much for the kind words. Not rushing anything. Just cracked another beer. Brought the whole patio setup into the carport and put on a sweater, so we're in it for the long haul! Wasn't planning on foiling, but been stuck at 164 a while. I'm considering it, but since it's my first one...
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    IMG_20150627_162550.jpg

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  17. First shot at brisket

    First shot at brisket

  18. kabibble22

    First shot at brisket

    I've been lurking here for a while, but this is my first post. First of all, I can't believe the wealth of information on this forum. All my reading gave me the confidence to go for the brisket today. Here's where I stand. Lit up the grill (Weber Kettle 22.5) around 6:45 this morning. Got the...
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    IMG_20150627_122209.jpg

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  20. IMG_20150627_073453.jpg

    IMG_20150627_073453.jpg

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