This is what I think about CO2 emissions

DoogieMcDoogerson

Smoking a brisket and some pulled pork over charcoal so I can enjoy at least the food during the shitshow bowl tomorrow. I'll be polluting for roughly 12 hrs.

YellowSnow

Too soon Bubbles. Way too soon.

WestlinnDuck

Barbecuing/Smoking should bring all right thinking men and women together. Traegering a 15 lb rib roast on Christmas day.

DoogieMcDoogerson

YellowSnow said:

Too soon Bubbles. Way too soon.

hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...

jecornel

I'M FOR brisket and pull pork.

MikeDamone

WestlinnDuck said:

Barbecuing/Smoking should bring all right thinking men and women together. Traegering a 15 lb rib roast on Christmas day.

#metoo

Doing pulled pork tonight

MikeDamone

DoogieMcDoogerson said:

YellowSnow said:

Too soon Bubbles. Way too soon.

hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...

In a yeti?

DoogieMcDoogerson

MikeDamone said:

DoogieMcDoogerson said:

YellowSnow said:

Too soon Bubbles. Way too soon.

hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...

In a yeti?

No, it's a fucking old Thermos cooler. Wrap the meat in several old bath towels, pack it all in a cooler filling space with more towels and that shit will be rested, uniformly hot to the touch still 4-5 hrs later. It works really awesome for pulled pork. Pull it off at 190-195 then wrap it in towels ( wrap in foil first if you want ). Pull it a couple hrs later. You will be able to pull the pork butt in 2-3 minutes. Don't mess with Texas crutch methods to speed up and get through the meat stall or anything as that will fuck up the meat. Run everything at 225.

MikeDamone

DoogieMcDoogerson said:

MikeDamone said:

DoogieMcDoogerson said:

YellowSnow said:

Too soon Bubbles. Way too soon.

hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...

In a yeti?

No, it's a fucking old Thermos cooler. Wrap the meat in several old bath towels, pack it all in a cooler filling space with more towels and that shit will be rested, uniformly hot to the touch still 4-5 hrs later. It works really awesome for pulled pork. Pull it off at 190-195 then wrap it in towels ( wrap in foil first if you want ). Pull it a couple hrs later. You will be able to pull the pork butt in 2-3 minutes. Don't mess with Texas crutch methods to speed up and get through the meat stall or anything as that will fuck up the meat. Run everything at 225.

You’re poor? Ew

I’ve done brisket. Taken it off at 5am. Packed in the yeti with the
towels and shit. Sliced at 2pm at the tailgate. Hot as fuck.

But anyway. Yeah. You’re telling me the sky is blue.

But you’re cooler is poor.

DoogieMcDoogerson

MikeDamone said:

DoogieMcDoogerson said:

MikeDamone said:

DoogieMcDoogerson said:

YellowSnow said:

Too soon Bubbles. Way too soon.

hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...

In a yeti?

No, it's a fucking old Thermos cooler. Wrap the meat in several old bath towels, pack it all in a cooler filling space with more towels and that shit will be rested, uniformly hot to the touch still 4-5 hrs later. It works really awesome for pulled pork. Pull it off at 190-195 then wrap it in towels ( wrap in foil first if you want ). Pull it a couple hrs later. You will be able to pull the pork butt in 2-3 minutes. Don't mess with Texas crutch methods to speed up and get through the meat stall or anything as that will fuck up the meat. Run everything at 225.

You’re poor? Ew

I’ve done brisket. Taken it off at 5am. Packed in the yeti with the
towels and shit. Sliced at 2pm at the tailgate. Hot as fuck.

But anyway. Yeah. You’re telling me the sky is blue.

But you’re cooler is poor.

My cooler is poor, no doubt but it's my dedicated meat resting cooler so that's ok. So what's your setup? Please tell me you don't have a pellet smoker.

MikeDamone

DoogieMcDoogerson said:

MikeDamone said:

DoogieMcDoogerson said:

MikeDamone said:

DoogieMcDoogerson said:

YellowSnow said:

Too soon Bubbles. Way too soon.

hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...

In a yeti?

No, it's a fucking old Thermos cooler. Wrap the meat in several old bath towels, pack it all in a cooler filling space with more towels and that shit will be rested, uniformly hot to the touch still 4-5 hrs later. It works really awesome for pulled pork. Pull it off at 190-195 then wrap it in towels ( wrap in foil first if you want ). Pull it a couple hrs later. You will be able to pull the pork butt in 2-3 minutes. Don't mess with Texas crutch methods to speed up and get through the meat stall or anything as that will fuck up the meat. Run everything at 225.

You’re poor? Ew

I’ve done brisket. Taken it off at 5am. Packed in the yeti with the
towels and shit. Sliced at 2pm at the tailgate. Hot as fuck.

But anyway. Yeah. You’re telling me the sky is blue.

But you’re cooler is poor.

My cooler is poor, no doubt but it's my dedicated meat resting cooler so that's ok. So what's your setup? Please tell me you don't have a pellet smoker.

I have 3 smokers for different occasions. One is pellet. Two are not.

2001400ex

I generally do my smoking in a garbage can.

https://pomangrill.com/