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This is what I think about CO2 emissions
DoogieMcDoogerson
Member Posts: 2,509
in Tug Tavern
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.
Comments
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Too soon Bubbles. Way too soon.
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Barbecuing/Smoking should bring all right thinking men and women together. Traegering a 15 lb rib roast on Christmas day.
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hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...YellowSnow said:Too soon Bubbles. Way too soon.
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I'M FOR brisket and pull pork.
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#metooWestlinnDuck said:Barbecuing/Smoking should bring all right thinking men and women together. Traegering a 15 lb rib roast on Christmas day.
Doing pulled pork tonight -
In a yeti?DoogieMcDoogerson said:
hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...YellowSnow said:Too soon Bubbles. Way too soon.
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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 said:
In a yeti?DoogieMcDoogerson said:
hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...YellowSnow said:Too soon Bubbles. Way too soon.
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You’re poor? EwDoogieMcDoogerson said:
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 said:
In a yeti?DoogieMcDoogerson said:
hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...YellowSnow said:Too soon Bubbles. Way too soon.
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 said:
You’re poor? EwDoogieMcDoogerson said:
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 said:
In a yeti?DoogieMcDoogerson said:
hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...YellowSnow said:Too soon Bubbles. Way too soon.
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. -
I have 3 smokers for different occasions. One is pellet. Two are not.DoogieMcDoogerson said:
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 said:
You’re poor? EwDoogieMcDoogerson said:
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 said:
In a yeti?DoogieMcDoogerson said:
hmmm, not if you let it rest in a cooler wrapped in towels for 4 hrs or so...YellowSnow said:Too soon Bubbles. Way too soon.
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. -
