Thanks....I got him from sterndog kennels....used to be here on the thf but haven’t seen him post in a while? He is a wire hair pointer but never got a beard or long coat. Great hunting dog though.

Wife wants a pizza on the Rec Tec Bullseye grill. I’m finishing up the ham and beans.



I’ll post an after picture later.

Lots of good looking grub!!!

Skinner, you nailed it as Mr Oxner would say.

This became dinner

Did 6 racks of ribs today on the camp chef pellet grill, big crowd plenty of leftovers.

Hey Richard, how do you like your Rectec? I bought a 590 for my new SIL, for a wedding present. I think it will be more convenient for them since they live in a city.

I bought a 590 and love it. I have a Masterbuilt Gravity charcoal grill and like it but it has too many glitches. The Rec Tec’s controls are spot on. Bought the Bullseye mainly to do pizza but I’ll use it on other stuff too. The pellets give more flavor than I thought they would and it’s nice to set it and forget it. Rec Tec 590 is very well made, the Bullseye is a little flimsy but cooks fantastic. You gave someone a very nice gift.

I do mine a little different but not enough difference to shake a stick at.

Getting there.

Saturday starting at 9:00 am I smoked this 16.26lb brisket over Post Oak wood for about 10 hours fat side up the whole time with no spritzing, temperature around 225, pulled off at 7:00 pm wrapped and let sit for two hours in the house, then into the garage fridge.
Yesterday around 9 am pulled it out of the fridge and let sit on the kitchen counter until 12:00, put in the oven temp set on 225 at 6:00 turned oven off, 7:00 pm pulled out of the oven sliced and pigged out.

Not much bark but it was tender, very moist with great flavor, best brisket I have had in a very long time. Served with Ranch style beans and Sonny Bryans Potato Salad which was dang good and my daughters freshly baked Chocolate Chip cookies

Stub, that looks good...thanks for sharing the technique.

Yep.

11 lb butt, rubbed and wrapped Saturday, on the smoker Sunday night, feed bag on Monday afternoon. Trying to win over my new neighbors
With some Texas pulled pork

Looking good fellas

^^^^^^^THIS X 100^^^^^^^^

No doubt about it brother.
Thanks to all who have sacrificed so much for us.

It is just too bad some of these hypocrites that call themselves Americans fail to understand this and disrespect our flag and nation so badly.

Some great looking BBQ on here fellas!!

My trick has been to just turn in my man card and accept the pellet grill Mrs bigbucks got me! I will never, EVER light another fire again at my house to bbq going forward.

And to the poster that said his brisket was tender but didn't have much bark.......who the hell cares. I don't like them unless they are falling apart when you try to slice them up. And as far as babyback ribs go, I guess I won't win a BBQ cookoff either because you are going to have any 'tug' on mine when you bite in! If the damn bones don't slip out with the most gentle of tugs I don't want em! lol

Laugh if you want but I've literally made the best ribs, brisket, fish, and pulled pork of my life on that pellet grill. And I can get things done around my place while doing it besides just sitting there and stocking a fire and drinking.

There have been times where I wish I had a pellet smoker and other times not. On great days when mother nature is behaving there is nothing like STOKING a fire while enjoying cold beers
Once you get pretty good at managing a fire it is not that much work and most folks can do chores or other stuff at the same time.
I am by no means an expert who takes the time to regulate the temperature by adjusting the airflow through the smoke stack or firebox door openings. Just get a good base of hot coals built up and chunk a log on when needed.
So far as my comment about not having much bark or smoke ring, well not only do I want my food to taste great, I want it to look good to.

And here is to each his own; On basically all of the meat I eat, it should be tender and moist but not to the point where it just falls off the bone when I barely touch it.
When I am eating meat I want to enjoy the texture of it also when I bite down, no desire to eat mush!

I hear ya brother and understand completely.

I can assure you none of mine will ever win a contest for the reasons I mentioned before. Myron and big Moe wouldn't like mine at all. lol

Cooked several briskets for Deschian Cellars winery for their Saturday & Sunday events, then participated in their members only unofficial cookoff on Monday. Brisket and ribs turned out awesome. (I gotta have their waitress take more pics of my food like she did my ribs & chimi...I sure can't take pics like that.)

sonofabiscuit JR, that looks perfect
That little line of fat looks better than a piece of german chocolate cake!

Beef ribs. Cooked at 285, rub is 50/50 kosher salt and coarse ground pepper. I put a little Louisiana hot sauce on it before I put the rib on. Used post oak and pecan.

Lots of good looking grub on here! I've been working nights & sleeping days, and now I'm officially off work for a bit and have time to cook something.

Soooooo, what to cook what to cook........I asked my kids but all they want is fried backstrap LOL. I think I may have one more hiding in the freezer, I sure hate eating the last one.

Lord have mercy... Some mighty fine lookin chow! Kinda makes me wanta glass of wine or a cold beer!

I also cooked at 16# brisket this weekend. It turned out perfect. I was happy with the ribs as well.