Corona Drinking Thread (renamed) (7 Viewers)

[0rion]

We are going to have to talk about this. I’m curious.

It's totally fine to do that. I've done it that way for years. Ribs I do in 1 cook and usually butts because those 2 are 4-6 hours. I have been known on a few occasions to split butts if something was going on. Brisket though I split every time. I'll put 5-6 hours on it the first day and another 5-6 the next day. After about 4 hours on the 2nd day I'll start checking it for tenderness to see where it's at. I started using a thermometer a few years ago and watching temps but for decades I would just poke it and when it was tender its done.

 

[Scorpius the Allfather]

 

[0rion]

Pictures may not do it justice but it was spot on.

 

[0rion]

Brisket is the bomb diggity. I do way more ribs than brisket but mostly because I like keeping that brisket as a rare treat. If we ate that all the time it'd lose that special factor

 

[0rion]

Round 2. Decided to do a couple racks of ribs for tonight

 

[Wisco Steve]

We hosted my wife's fam yesterday for my daughters 7th Bday party.
I smoked 3 racks of super meaty baby backs, forgot to snap a pic...
Got em on at 5AM and smoked on the low setting (about 149-155 degrees) for 7.5 hours and then drizzled in pure clover honey and brown sugar and wrapped tight for about 2.5 hours at 200 degrees. Then pulled and sauced for an additional 90 mins at 150. Left one with just dry rub--a combo of Meat Church Hot Honey Hog/regular Honey Hog and fresh California garlic powder. Did another rack in Mango Salsa Chiptole/Brown Sugar and the other rack in a really spice forward Habanero Bourbon BBQ. Everything came out insanely good. Paired with Miller Lite--of course

 

[0rion]

We hosted my wife's fam yesterday for my daughters 7th Bday party.
I smoked 3 racks of super meaty baby backs, forgot to snap a pic...
Got em on at 5AM and smoked on the low setting (about 149-155 degrees) for 7.5 hours and then drizzled in pure clover honey and brown sugar and wrapped tight for about 2.5 hours at 200 degrees. Then pulled and sauced for an additional 90 mins at 150. Left one with just dry rub--a combo of Meat Church Hot Honey Hog/regular Honey Hog and fresh California garlic powder. Did another rack in Mango Salsa Chiptole/Brown Sugar and the other rack in a really spice forward Habanero Bourbon BBQ. Everything came out insanely good. Paired with Miller Lite--of course

Gotta take pics haha.....my phone is full of food pics. I tried some meat church....have a couple different ones. Texas sugar isn't too bad. Wasn't a fan of the other one I have. There's 2 that I like a lot....strawberry's BBQ rub is my favorite and the one I used most. Rudy's is also really good but they only have small shakers of it and it's expensive ordered that way so I rarely use it. My buddy goes to Oklahoma every now and then so I have him bring me some when he goes.

 

[0rion]

Just saw Amazon has Rudy's now. Way cheaper on there than it used to be....half price

 

[0rion]

Done......miller time

 

[nolaswede]

Had some Clase azul the other night! Pricey, but man it’s some good stuff!

 

[itztime]

Worked in Hartford, CT last week, I was only there for a couple of nights so I didn’t have time in my schedule to seek out a bar with a huge selection of beers. I did get my hands on Sam Adams Cold Snap which I did enjoy. Also tried a local Naughty Nurse, an Amber Ale beer, I didn’t care for it all, it was too close to an IPA.

 

[SaintRob]

Had some Clase azul the other night! Pricey, but man it’s some good stuff!

I like to pretend to be Hector Salamanca and ring the bell.

 

[longtime lurker]

Good stuff and priced just right.

 

[longtime lurker]

Enjoying some pizza port beer and carne asada on this fine Thur night. Cheers and Whodat

 

[buzd]

Enjoying some pizza port beer and carne asada on this fine Thur night. Cheers and Whodat

Not that I have a problem with them, but please essplain the hotdogs.