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Mine were great. Hard to mess up really. 3-2-1 method although I don't put nearly as much stuff on as that recipe calls for. No pictures unfortunately.How'd they turn out? Pictures, please.
Prepping some Pork Ribs to go on the smoker.
Happy Easter, AhmedHappy Easter
How'd they turn out? Pictures, please.
Retrofitted new casters and seals to the other BGE this weekend. I'll likely do a pulled pork next weekend. It's early in the season, and I'm not ready yet to try my hand at pastrami.They've been on for just over an hour now.
They've been on for just over an hour now.
So, 3 more hours.
How many people are you cooking for?
Retrofitted new casters and seals to the other BGE this weekend. I'll likely do a pulled pork next weekend. It's early in the season, and I'm not ready yet to try my hand at pastrami.
I’ll probably try it in May. I can produce a decent meat with brisket, but it’s not finished as soft as what I think pastrami ought to be. I doubt the brining is the problem, so perhaps it’s the drying?You first on the pastrami....
Post some pictures if you get a chance.
You only go four hours? You crazy.Yes on about 3 more hours...then I have six more racks I'm smoking.
I'm helping on a work event we're having on Tuesday in Lynnwood.
Doing Tacos and Ribs. I'm guessing maybe 100 people so the ribs will go fast.
You only go four hours? You crazy.