Moo and oink

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bondobill
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Moo and oink

Postby bondobill » Mon Sep 04, 2017 2:05 pm

Threw a 12 lb brisket in the pellet at 4:30 this morn.
I had the wife grab me one at Costco a week or so ago. Yep price went up here also. A buck a pound more then a couple months ago.
Injected it at 3:30 am. Meat seemed really tough, could hardly get the needle in the darn thing. :roll:
Anyways threw a couple of rack of pig bones in at about the 6 hour mark.

image.jpeg


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OldUsedParts
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Re: Moo and oink

Postby OldUsedParts » Mon Sep 04, 2017 2:15 pm

always keep a Pig to fall back on, eh Wild Bill :salut:
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Re: Moo and oink

Postby Russ » Mon Sep 04, 2017 5:20 pm

4.30 am..... Man that's dedication, there's only one 4.30 in my day, and it's not am,lol. A buck a pound, that's unheard of here.
Great looking cook btw.

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Re: Moo and oink

Postby bsooner75 » Mon Sep 04, 2017 5:44 pm

Lookin' good. Love the fall back pig philosophy!


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Re: Moo and oink

Postby OldUsedParts » Mon Sep 04, 2017 6:05 pm

Russ wrote:A buck a pound, that's unheard of here.Russ


Pard, I'm thinking he meant a BUCK MORE a Pound :dont:
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Re: Moo and oink

Postby bondobill » Mon Sep 04, 2017 6:18 pm

OldUsedParts wrote:
Russ wrote:A buck a pound, that's unheard of here.Russ


Pard, I'm thinking he meant a BUCK MORE a Pound :dont:


Yep :lol:
3.99 lb up from 2.99 a while back
I ain't so certain about the pig bones either. I thought they where baby backs. Got them home and reread the pack and they be called pork back ribs. :dont: They where 5.99 a pound but on sale, buy 1 get 1 free. Oh well...we'll see. All I wanted was some smoked pork meat to spruce up the Bush beans. :laughing7:

Briskets is covered in a tin...IT at 190 now. Vittles served in a couple hours looks like.
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Re: Moo and oink

Postby Russ » Mon Sep 04, 2017 7:37 pm

bondobill wrote:
OldUsedParts wrote:
Russ wrote:A buck a pound, that's unheard of here.Russ


Pard, I'm thinking he meant a BUCK MORE a Pound :dont:


Yep :lol:
3.99 lb up from 2.99 a while back
I ain't so certain about the pig bones either. I thought they where baby backs. Got them home and reread the pack and they be called pork back ribs. :dont: They where 5.99 a pound but on sale, buy 1 get 1 free. Oh well...we'll see. All I wanted was some smoked pork meat to spruce up the Bush beans. :laughing7:

Briskets is covered in a tin...IT at 190 now. Vittles served in a couple hours looks like.


Slight mix up with translation,lol. Won't be the last. :lol:

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Re: Moo and oink

Postby OldUsedParts » Mon Sep 04, 2017 7:58 pm

no problem, Pard, I do it all the time - - - "what I think she said was not exactly what I heard and what she said wasn't even close :laughing7: :D :lol: "
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Re: Moo and oink

Postby bondobill » Mon Sep 04, 2017 9:59 pm

Lots of left overs.
image.jpeg


image.jpeg









The briskets was probably the most moist, tender, smokey and flavorful Ive ever done on the pellet....but no smoke ring to speak of. I poured the smoke to it for 10 hours before wrapping . The ribs only got 3 hours of smoke and had a prettier ring then the cow part :dont:
Oh well...it was all good including the Bush beans :lol:
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Re: Moo and oink

Postby Txdragon » Tue Sep 05, 2017 6:08 am

Looks like it all turned out alright! The brisket looks like a total win.
I did my first brisket on the masterbuilt about a month or so back and had the same issue with no smoke ring, but tender and juicy were certainly there. I've also noticed that ALL briskets for me as of late have been selects. Even the company we order through at the restaurant are only able to get select right now. I don't know what's going on. **shrug**
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Re: Moo and oink

Postby OldUsedParts » Tue Sep 05, 2017 7:15 am

Why did I look at this before Breakfast :?: :dont: :laughing7:
Good Job Wild Bill :tup: :salut:
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Re: Moo and oink

Postby bondobill » Tue Sep 05, 2017 8:34 pm

Thanks Em and TX :D :D

:cheers:
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Re: Moo and oink

Postby bobcat1 » Tue Sep 05, 2017 9:53 pm

I never have tasted a smoke ring. Looks dang good to me.
most moist, tender, smokey and flavorful
That is what matters most to me! :cheers:
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Re: Moo and oink

Postby outlaw » Wed Sep 06, 2017 5:51 am

I think folks worry about the smoke ring way too much. Yeah, its purdy, but doesn't effect the taste. I've had some with no smoke ring that the smoke taste was almost overpowering, and vice versa. All looks like a great meal to me.
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Re: Moo and oink

Postby Chasdev » Wed Sep 06, 2017 10:34 am

I still have not cooked a brisket on my pellet spitter, what temp and how long did you cook yours?

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