First Injections

by **All Weather Griller** » 18 Apr 2011, 16:50

No looking back now Lee. LOL

by **Vic.** » 18 Apr 2011, 16:57

Holy cow, 12 hrs for brisket, little wonder you lot cook through the night. how long did your pulled pork take?

by **All Weather Griller** » 18 Apr 2011, 18:13

My pork has been known to be on for 15 hours.

by **clairbare** » 18 Apr 2011, 18:44

Yes think the pork was on for about 12 hours in all then wrapped for a couple hours too. It was by far, the best pork we have cooked but not enough bark

we needed more

BUT we are hooked, much prefer the pork to brisket any day but all was pretty good, problem is we gotta eat it for a week now as we cooked so much :!:

by **All Weather Griller** » 18 Apr 2011, 18:54

clairbare wrote:problem is we gotta eat it for a week now as we cooked so much

Hence the need to Vac Pack... Boil in the Bag home made pulled pork on a weekday after work with some Vac Packed BBQ Beans and a fresh bread bap, is the closest I have come to heaven on a weekday since Oklahoma Joes back in October! :lol:

by **Eddie** » 18 Apr 2011, 18:55

Cooked brisket last weekend and all the way through the cook I use a mop, and yes I've been eating all week. Dry it was'nt, but I know I can still do better. Next time I will use the mop again, but might change the rub.

Glad to hear you two had a great day.

Eddie.

by **clairbare** » 18 Apr 2011, 19:36

All Weather Griller wrote:
clairbare wrote:problem is we gotta eat it for a week now as we cooked so much

Hence the need to Vac Pack... Boil in the Bag home made pulled pork on a weekday after work with some Vac Packed BBQ Beans and a fresh bread bap, is the closest I have come to heaven on a weekday since Oklahoma Joes back in October!

LIKE!!!

by **Steve** » 18 Apr 2011, 21:03

A successful session then...

Loving the sound of the Frankenfatty, I wonder if we've got a new volunteer for Sunday breakfast in May

Glad you had some good success with the pork. Don't worry about the brisket, it does take some time to perfect, I still don't get it quite perfect. Good brisket though is amazing so don't write it off just yet when you get it just right it'll be like BBQ crack I promise you :lol:

by **clairbare** » 18 Apr 2011, 21:44

Pictures as promised

http://s774.photobucket.com/albums/yy27 ... n%20April/

by **Vic.** » 18 Apr 2011, 21:53

All Weather Griller wrote:My pork has been known to be on for 15 hours.

Holy pig, that's doing it slow, big style

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