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Smoke flavored powder

I did another pork butt cook this one 21 hrs. Stall was almost 6 hrs. Both were about 12 lbs. I was about to give up and finish in the oven but I held on and kept it in the SmokinTex.

Plain table salt. Pretty sure all the newer specialty salts would work though.

Yes I did

I have been trying to perfect my Bbq rub recipe for the last 20 years. I think I got it.

Chef Wil’s All Purpose BBQ Rub

3.5 lbs salt
0.5 lbs smoked paprika
0.35 lbs chipotle powder
0.5 lbs...

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two nine pound pork butts 16 hours at 225 with two handfuls of hickory pellets!:cool:

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FINISHED PRODUCT
1 BOTTLE STUBBS SPICY
1 BOTTLE BABY RAY SPICY
mixed together.
https://photos.app.goo.gl/YCvYdKGRtasSvYqg6
ttps://photos.app.goo.gl/YCvYdKGRtasSvYqg6

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End result before slicing. Largest of the 3 was 6.5 lbs.
14 hour cook. My only regret is the market trimming way too much.
https://photos.app.goo.gl/D9BKaaUK87q7mnyt6

Yes, guess these should feed 12 people when complete. It's for a wedding shower for his daughter, still, next time I pick and pay me later.

719
So knowing where I live, you don't wanna sample?.... LOL
Discussion was 3 packer trim, guy shows up with 3 trimmed briskets, never again, either I buy them or I don't cook em.

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https://photos.app.goo.gl/V43HSfMuFv3HKdA6A

Got em on, how I post a pic?

My mistake, going on Thursday evening

Well I understood it so we are on the same page, cooking starts tomorrow night

I have a 4 lb chicken in the Tex 1400, when I open the door to sauce and I'm about 20 degrees from done, how much time or temp is affected?

I have the cook planned in about a week, I'll report back on results.

Basically as thread states. Season, lightly dust with cornstarch, temp just shy of 250, 4 hours.

Your thoughts on cooking 3 briskets, average weight if 10 lbs each. Using a 1400. How long should I expect the cook to take. I'm guessing 13 hours.

i have done this lots of times and always works great. Nothing better than making an alfredo sauce using smoked pepperjack.
Everyone has their own technique, heres mine that works for me
I use two...

yes the cornstarch works great, i never used it on whole bird but i did use it on cut up bird, separate the wings from breasts and legs from thighs, it works fine.

not just a beer but a cold beer. Noooooooo..............I dont wanna own a restaurant right now, I just wanna see how much food I can tear up at someone elses expense.......LOL. Send me an email so...

ONE LAST POST ABOUT THIS CONVO AND IM CHANGING THE SUBJECT..............LOL
No one is better than anyone, the day I cannot learn something regardless if the person is 70 or 7, I need to hang it up....

BillyBob, certainly not interested in a push and pull, I have been cooking for 35 plus years in restaurants, certified through the American Culinary Federation, have competed nationwide in culinary...

there is different packages of the stuff and one states it is MSG free. I agree with you about not using it, its not that it enhances the flavor but rather it dialates your taste buds which makes...

Brewmaster.......all purpose seasoning and dusted with cornstarch
I am in Lafayette. I am interested in the Mies product that was mentioned above our post.