Curious - what temp do you pull yours at?This quote is hidden because you are ignoring this member. Show Quote
Curious - what temp do you pull yours at?This quote is hidden because you are ignoring this member. Show Quote
How has Costco been lately?
Could use some meat but I’m not much into rona chaos.
Haven’t been physically since last February.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Dude... Because they are controlling the amount of people in there (30% of normal volume) it is really nice walking around. No issues with crowds at all. Once we had to line up for about 20 minutes to get in but most times we have just walked in. I know in Balzac though they have only been letting in card holders and no extra family etc so keep that in mind. If both you and the wife have a card you are good but if only one card, only one person.This quote is hidden because you are ignoring this member. Show Quote
Bringing the wife to Costco ruins the experience.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Depends... I start testing the texture with a toothpick once internal hits 195*. At that point I don't care about the specific temperature and go strictly by feel. I find some briskets perfect by that point while others need more. If it needs more I give it another 5* and check again. I don't think I have pulled higher than 205* but usually that 200*"ish" range is where most seem to be right.This quote is hidden because you are ignoring this member. Show Quote
Thanks! Same process for me.This quote is hidden because you are ignoring this member. Show Quote
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Definitely not ready for lunch!
Now to wrap it not to wrap....
Full butt? I’ve started doing this:This quote is hidden because you are ignoring this member. Show Quote
Way faster cook times, also nice as you can have some variety in textures and cuts (chunks, pulled tubs, sliced money muscle, etc)
Edit: better video of full process:
Last edited by ercchry; 01-16-2021 at 01:14 PM.
Boston Butt is something I have stopped wrapping as I really enjoy the bark build up. The last half dozen or so I spritz every hour with a dark rum and apple juice mixture and let that bark develop. Takes forever to cook opening that lid so often, but if I have the time, it has really turned into something I enjoy a lot!
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If you love bark, do the above without the wrap, will cut down time and give you more exposed surface area for more bark!This quote is hidden because you are ignoring this member. Show Quote
Went to Costco. Now standing in a line to get in
0/5. Would not reccomend.
Will probably be another 10 month before I bother going back.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I'm just getting too lazy to wrap.This quote is hidden because you are ignoring this member. Show Quote
Okay... Maybe I should have clarified. We shop at Costco only Monday to Friday and never on a weekend. Now you are just torturing yourself!This quote is hidden because you are ignoring this member. Show Quote
Go 30 minutes before closing. That's the sweet spot. Saturday mid-day is a crazy choiceThis quote is hidden because you are ignoring this member. Show Quote
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This! Unless I am trying to speed up the proceedings, I don't wrap.This quote is hidden because you are ignoring this member. Show Quote
You guys have been reading my newsletter.
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Shady lineups doing lineup things on a Saturday at noon at Costco?This quote is hidden because you are ignoring this member. Show Quote
Quelle surprise
Smoked some side ribs today. No I did not trim them for show as it was just for the wife and I and I will suck every bit of meat possible off the rack! Haha!
Ya know, that looks like some great ribs. Jelly. I won't make any jokes about sucking the bones and your new straight edge lifestyle . . .
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No jokes necessary... I thought that was an obvious solicitation.This quote is hidden because you are ignoring this member. Show Quote