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Thread: That was a good smoke

  1. Back To Top    #1

    Join Date
    May 2007
    Round Rock, TX

    That was a good smoke

    I had friends over today for a BBQ/Pool party. Had about 15 kids in the pool along with parents having fun while I got the grub together.

    The pool was sparkling blue and the perfect temp. I got a little worried as we got some rain from Dolly that clouded things up for a couple days. But today for the party it was gorgeous.

    I smoked a 10.5 lb Brisket with a 2-1-1 salt/black pepper/cayenne rub. This took 15 hours to hit 190 and was delicious. I ended up finishing it the oven, because I had to smoke 6 racks of pork spare ribs, using a Memphis Rub for 4.25 hours. This was for the adults, the kids wanted hot dogs, so hot dogs they got!

    Yum! Yum!
    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 . . .

  2. Back To Top    #2

    Join Date
    Mar 2008
    Central VA

    Re: That was a good smoke

    Man, that sounds good! I've GOT to try a true 'lo & slo,' the longest I've smoked so far has been maybe 2 hours or so with some chicken breasts. Brisket may just be the ticket for it, although I'd like to try some ribs, too.
    Too bad it's getting close to lunchtime...
    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:

  3. Back To Top    #3

    Join Date
    Apr 2007
    Richardson, TX

    Re: That was a good smoke

    we just had our first BBQ of the season (real jobs suck!) and it was awesome!

    Did a 9lb boston butt for about 10 hours with my NC apple cider vinegar and the 24 hr dry rub in the fridge was awesome!

    Funny, with these large cuts I use to get them at the grocery store but we found an awesome butcher a few miles away; everyone's comment was "your BBQ is always awesome but there is something really great about this" I credit the butcher! Had one guest from overseas go back for 4th's

    Also, we stopped using buns we use just some kind of sandwich wrap or pita pockets (makes the pulled pork not so messy) and you can still get plenty of meat & slaw in there
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