“help I’ve had my mummy in the smoker since 500 BC and it’s still not up to temp”
Opposite-Ad-6542
It was a long weekend and we were drinking and Bo said you know what I think would be good…
sheem1306
Did they wrap or not I wonder? 🧐
Far-Win6299
“Ugh, It came out dry again”
Disassociated_Assoc
They definitely used the wrap method in them days.
DuctTapeChallenger
Disassociated_Assoc
This is where ‘probe tender’ originated.
real_vurambler
Nice bark on the one on the right.
theBigDaddio
As I’m advancing in age I’ll share this with my kids
Brilliant_Cap1249
When you hit “the stall” 14000 years ago, and its still not tender
Bullitt420
A couple days ago, a person on this subreddit repeated this process on two slabs of ribs.
Srycomaine
Hey y’all, anyone for some bone-in pharaohcue? 🔥💨🍖
My_cat_is_a_creep
Well it looks like the meat was falling off the bone..
Powerful_Foot_8557
Im guessing 185 for 3 days? Pull temp of say 160
cptndaddy-1
I saw that. Apparently low and extremely slow – like weeks or months. ⏲️ As far as a rub, flavor may not have been the point. But perhaps different rubs for different areas – brisket, butt, loin, ribs, etc.
SpartanDoubleZero
I’ve been known to fuck around a time or two.
The_Legend_of_Xeno
Imagine your hopper running out in the middle of the night at the 7,000 year mark.
23 Comments
Thats pretty damn funny.
You caught me …
Sounded better than iguana.
Hey meat is meat right?
That’s a long stall
What temp and what rub did they use?
“help I’ve had my mummy in the smoker since 500 BC and it’s still not up to temp”
It was a long weekend and we were drinking and Bo said you know what I think would be good…
Did they wrap or not I wonder? 🧐
“Ugh, It came out dry again”
They definitely used the wrap method in them days.
This is where ‘probe tender’ originated.
Nice bark on the one on the right.
As I’m advancing in age I’ll share this with my kids
When you hit “the stall” 14000 years ago, and its still not tender
A couple days ago, a person on this subreddit repeated this process on two slabs of ribs.
Hey y’all, anyone for some bone-in pharaohcue? 🔥💨🍖
Well it looks like the meat was falling off the bone..
Im guessing 185 for 3 days? Pull temp of say 160
I saw that. Apparently low and extremely slow – like weeks or months. ⏲️ As far as a rub, flavor may not have been the point. But perhaps different rubs for different areas – brisket, butt, loin, ribs, etc.
I’ve been known to fuck around a time or two.
Imagine your hopper running out in the middle of the night at the 7,000 year mark.