I don't know about the rest of you folks but since HEB has whole packer briskets for $0.67/lb I am think brisket might be on the menu. What is everybody else cooking up?
I don't know about the rest of you folks but since HEB has whole packer briskets for $0.67/lb I am think brisket might be on the menu. What is everybody else cooking up?
PG-500, WSM, 20K Gal gun pool w/ Aqua Pure 1400 SWG, flagstone coping, gray plaster, DE Filter, 400K BTU nat gas heater and Polaris 280 cleaner
MMM Brisket sounds good. I'll have to go get a couple from HEB and smoke'em up good this weekend.
15,500 gal, inground gunite pool with 7 ft spa, 2 speed pump 2hp/.33hp, 3/4 hp booster pump, Intermatic P1353 timer, AutoPilot SC-48, Sand filter with ZeoBest, Heater, that I never use . . .
You Texans do know how to BBQ. I do want to 'expand my horizons' and do brisket and some other cuts of beef in my smoker, but I think I'm going to get my smoker going (Big Green Egg) and smoke a couple of chicken breasts in BBQ sauce (low & slow), then let them sit while I jack that thing up to 550, then slice them up and drop them on a couple of quesadilla shells with some cheddar, motz. cheese, black olives, pineapple...mmmm. Pretty simple but my family loves it.
Todd
--------------
Pool: 16x36, 16,800 gal., vinyl, sand filter, SWG & AquaCal Heat Pump
Spa: Hot Springs Sovereign, 355 gal., ozone/ion
The most helpful tool you'll ever have for your pool:
http://www.poolcalculator.com/
What is HEB?....and what is your recipe for the brisket?Originally Posted by texasbrew
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You're done SLAMing when:
1)You lose 1ppm or less FC overnight, & 2)You have .5ppm CC's or less, & 3)your water is clear.
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I believe that a few racks of baby backs are in order. A long with a splash of burbon sauce, can't go wrong.![]()
15x30 AG
Cartridge Filter
Solar Heater
1.0 HP 2 Speed pump
+ 2 KIDS
I've got to work.......bummer![]()
12' x 28' Doughboy, partially underground, 9100 gal. Hayward pump and sand filter, Barracuda Zippy pressure side cleaner.
got a college party with over 80 coming tomorrow. pulled pork sloppy Joe's and smoked turkey along with a list of other things as long as your arm. Pool is at 85 and that is ready also. I am taking a break right now from blowing up balloons. I hope everybody has a great weekend I know I will.
Ric W.
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Ric W
My Pool
8605 gal fiberglass, 3/4 hp pump, sand filter, aquabot cleaner, heat siphon heat pump, tiger river(sumatran) spa
Pulled pork and babybacks are on the menu here. First smoke of the season!![]()
24' x 52" AGP - approx 13,500 gallons
Pentair Optiflo 1 hp/2sp pump w/ Swimpro Voyager 150 sq ft cartridge filter
Intex 8110 SWCG
"Fear the Schnauz!"
FYIOriginally Posted by jjparrish
HEB is a Texas grocery chain.
11,000 gal. gunite w/midnight blue and white pearl PebbleTec
Intelliflo 4x160 pump
Intellichlor IC-20 SWG
Pentair cartridge filter 420 sq. ft.
Mastertemp 400K BTU heater
Legend Platinum cleaner
Pool School
JasonLion's Pool Calculator
TF Test Kits
We've had a huge pot of red beans simmering in the slow cooker all night. The house smells awesome! Red beans and rice tonight. There's a pound of bacon, a pound of ham and 2.5 pounds of sausage chopped up in 'em, along with sauteed onions and garlic, bay leaves, beer, etc. Makes my mouth water!![]()
26,000 Gallon Gunnite IGP
2 HP Challenger High Head Pump
60sf Nautilus DE filter
Polaris 280
My brisket is pretty simple. I cover the brisket in mustard and then I completely cover with a brisket rub such as the one sold by TexasBBQ. I then put on a 250 deg smoker (with some apple and hickory chunks - I use the Weber Smoky Mountain). I smoke until it gets to 165 deg (set it on at 11:00pm and it is at 165 the next morning) and then I foil and cook until I can stick the probe in and it goes in easily. I then remove the brisket from the foil and cook for 15 to 20 mins to firm up the bark. Next I cut the point off of the brisket and let it continue to cook for another 2 hours as the point has a lot of fat to render. I take the rest of the brisket and wrap in foil and let rest for 30 mins. After that I slice the flat. When the point is done I take it and chop it up for chopped beef sandwiches (mixed with Head Country BBQ sauce).
PG-500, WSM, 20K Gal gun pool w/ Aqua Pure 1400 SWG, flagstone coping, gray plaster, DE Filter, 400K BTU nat gas heater and Polaris 280 cleaner
burgers and dogs...
for about 50 people.
10,600 Gallon 12x32x4 Above Ground
Hayward Veri-Flo sand filter
Hayward 1hp pump
Taylor k-2006
we're keeping it simple...steaks!
I'll start the pulled pork/brisket season soon, I've just been tied up with work a lot lately.
Side note for pulled/chopped pork...we started using tortillas this year, corn and flour, MUCH easier to eat with a little slaw and sauce on it! Cheaper, and if your feeding a lot it works perfect! Pulled pork burritos!!!
But when I do the pulled pork, I use a lot of the cider vinegar, very NC style since I grew up there![]()
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Yep, us too. We discovered a great recipe for a cider vinegar-based finishing sauce that we use in place of any other type of sauce.Originally Posted by uwimage
Got two butts in the smoker as I type this. My clothes smell like hickory smoke. 8)
24' x 52" AGP - approx 13,500 gallons
Pentair Optiflo 1 hp/2sp pump w/ Swimpro Voyager 150 sq ft cartridge filter
Intex 8110 SWCG
"Fear the Schnauz!"
Thanks, TB, sounds great!Originally Posted by texasbrew
Thanks, ktDave, for the info.
I think I've gained TWO pounds just reading this thread!![]()
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TFP Moderator TF100 Test Kit TF100 TestKit YouTube Channel PoolMath
You're done SLAMing when:
1)You lose 1ppm or less FC overnight, & 2)You have .5ppm CC's or less, & 3)your water is clear.
~ One should not use a sledge hammer to swat a mosquito. ~
If you found TFP helpful and we saved you money ... Become a TFP Supporter!
Will be smoking a small brisket, 1 slab of baby back ribs, 1 slab of spare ribs, and 1 chicken.
Looks like its going to be another hot one in Austin (mid 90's).
-- Lee
18x36 Spartan vinyl inground ca. 1981
1HP Hayward SuperPump & Perflex EC65 DE filter
Sounds great. What type of smoker do you use Lee?
TFP Founder
My Pool: 13K gal IG gunite with 7' spa, Pentair Cartridge Filter, Intellichlor IC40 SWG, Polaris 280 Cleaner, TF-100 Test Kit w/ salt test.
Broke in the new smoker yesterday, 2 briskets along with some sausage and chicken. Have to work tomorrow.
12000 gal IG plaster, SWCG, cartridge filter, Spillover Spa
We've got a pork shoulder on the smoker. Trying a new injectable marinade recipe. Smell it cooking all day, so you are ravenous by the time it's done!
TFP Moderator
20K Gallon 20X36 Vinyl Inground
Hayward S244T Sand Filter with 1HP Whisperflo Pump. Liquidator C-201 and Solar Heat
I have an offset smoker. I use charcoal and wood chunks (soaked in water) for the smoke.Originally Posted by SeanB
About 2.5 hours away from pulling all of the meat now. Looks (and smells) good !
-- Lee
18x36 Spartan vinyl inground ca. 1981
1HP Hayward SuperPump & Perflex EC65 DE filter