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  1. oldschoolbbq

    Comment by 'oldschoolbbq' in article 'Cherry & Balsamic Wet Rubbed Pork Ribs'

    Thanks , I'm doing some BB's Wed. I will see if Trish will let me get some more Balsamic(I'll reduce it,can't afford the old stuff.....8)-
  2. oldschoolbbq

    Comment by 'oldschoolbbq' in article 'How I do Pork Butt...'

    First , Fielies , 300 Iron Coffin M/C Club in Fostoria , oihO.;}-..... Well, Kryinggame , where are you??? If you Know of Gibsonburg , oihO ; you can call and stop in anytime...I don't bite anymore , at 64 , I tend to talk to you till you get tired of it...;}- I love company , especally on...
  3. oldschoolbbq

    Comment by 'oldschoolbbq' in article 'How I do Pork Butt...'

    Fielies, this cook was for a crowd of appox.300 people coming through and Noshing through the night . I take my butts to above 200*f to be at a good pulling temp. , then store it if needed until re-heating. I use a slow cooker to re-heat most the time ; however after vacume bagging and freezing...
  4. oldschoolbbq

    Comment by 'oldschoolbbq' in article 'How I do Pork Butt...'

    Feilies , if you like Bark , leave them in for the entire cook...the reaction of heat/smoke and cologens slows as the IMT rises.Nice Smoke Ring and great taste, try Pork with Cherry wood...:)-
  5. oldschoolbbq

    Comment by 'oldschoolbbq' in article 'How I do Pork Butt...'

    So simple,rub, place and cook ; lid shut all the time @ 1.5hrs.(est.)per pound. Loading the Smoker is a energy saving setp. The more bulk , as long as it has circulation room , helps hold heat and moisture as you Smoke.
  6. oldschoolbbq

    How I do Pork Butt...

    Describe 'How I do Pork Butt...' here... I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do  the one hr, then insert the Probe). I feel my use of wood keps enough moisture and pressure...
  7. oldschoolbbq

    Oldschool Brisket Rub

    Describe 'Oldschool Brisket Rub' here:   As a Teenager,I would often hang out at Cousin Homer's BBQ Place. The greatest lessons I ever got and  the only preparation he made on his Briskets was Cracked Black Pepper and Kosher Salt.Fairly heavy coat of the mixture and onto an untrimmed...
  8. oldschoolbbq

    Stickburning101

    Describe 'Stickburning101' :    Being a stickburner takes a little more attention and perserverance.A basic knowledge of how YOUR Smoker works is premier to a successful Smoke.    Learn where in the Firebox the wood recieves the best airflow;front above the intakes or toward the back of the...
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