Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Little Money Muscle, low 'n slowed in the Weber kettle for 6 hours to 185

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Little Money Muscle, low 'n slowed in the Weber kettle for 6 hours to 185

    Outrageously awesomely tasty!! Cherry wood smoke with B & B Briquettes. Rest of the butt is sitting at 167. Nice little brunch.

    Click image for larger version

Name:	P1010001.JPG
Views:	128
Size:	115.7 KB
ID:	79438 Click image for larger version

Name:	P1010002.JPG
Views:	121
Size:	134.5 KB
ID:	79439 Click image for larger version

Name:	P1010003.JPG
Views:	131
Size:	120.6 KB
ID:	79440 Click image for larger version

Name:	P1010004.JPG
Views:	125
Size:	127.4 KB
ID:	79441


    #2
    Nice bark and smoke ring!
    Mustard? 😄

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Love me some mustard. McDonald's mustard el puko!! Since I started making Meathead's South Carolina stuff.

    #3
    That sure does look mighty tasty Jerod Broussard

    Comment


      #4
      Shaweeett!

      Comment


        #5
        I'm sooooo hungry right now, looking at those pics!

        Kathryn

        Comment


          #6
          OK, @Jarod, where do we find Meatheads South Carolina?

          Comment


          • richinlbrg
            richinlbrg commented
            Editing a comment
            Thank you, @Jerod. Don't know how I missed it, but I did.

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Technically it is called Columbia Gold, or something like that, hence the game of hide and seek.

          • bbqoaf
            bbqoaf commented
            Editing a comment
            This is easily one of the top three recipes on this site, we always have a batch of this in the fridge, great on just about everything! My taste is sans tomatoe paste.

          #7
          Oh man. That just ain't right. I just about gnawed off my tongue seeing those pictures. Great job!

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Better than Ursus arctos horribilus doing it for you.

          • 1buba
            1buba commented
            Editing a comment
            BWAHAHAHA

          #8
          Looks amazing, I usually eat a good chunk of mine when pulling. I will have to try and cook it separate sometime, or at least take it off early.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            This is only the second time I've had it. Always forget when pulling. The first time I pulled it too early, then tried to eat it as leftovers, wasn't that great.

          #9
          That is one incredibly tasty looking samwich!

          Comment


          #10
          So...I've been sitting at 185. I figured ok to eat but...thought maybe 193ish per MH. I'm grabbing those 14lbs and diggin in!

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here