6.7L Cummins Forum

Just to keep things moving now that spring is on our heels.
I'm looking to find out what you BBQ, How you cook, what kind of seasoning you use, do you like it 'wet' or 'dry'.
My favorite is Pulled Pork, it's smoked for 16 to 18 hours, My own dry rub with a Red New Mexico Chile base and raw sugar, after it is pulled just a little sauce and some chicken stock is used. Pork ribs, I dry rub (NM Green chile base) them, smoke them for 6 hours, a light KC mop for glazing. Hickory is my wood of choice. I do not like chicken (and don't cook it much either). Brisket: Dry rub, a thin sweet mop, 12 to 14 hours in the smoker, NO SAUCE.

Remember 'BBQ ain't just for breakfast any more'
If you can make heat with it I teach you to cook on it.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

YESSS! What you said. Although I must confess to being a "BBQ-aholic" Dry or wet, it makes no difference.........

After the contest at the end of the month I'll post a few pictures of my team and some of our friends that share the same enthusiasm.
Proud member: KCBS, NBBQA and PETA (People eating tasty animals)

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

Well Pork and Brew 2008 is over. Another fine, successful contest under our belts. We finished 20th out of 65, not a bad showing for only doing 1 contest per year. Chicken took 8th and sauce took 8th as well.

Attached Thumbnails

 

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

Congratulations

Just so you know I'm still trying to decide...................

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2007.5 Dodge Ram 3500 HD,QC, 6.7L Cummins, 6speed Auto, 4X4, Bighorn Edition.
Click for installs: Carr Steps PML Diff Cover Edge Juice with Attitude Volant Intake Hankook ATM RF10

I'm a huge fan of BBQ Brisket!!, I generally use a dry rub of my own, a mixture of red chili poweder, lemon pepper, onion powder, garlic/parley salt. I get the meet coved nicley in this stuff. I smoke it for about 4 hours unwrapped then leave it in the heat for another 10 hours or so till its done. But in my drip pan I fill it up witn V8 juice, onions fresh garlic, and pickled Jaleponos the ones with the carrots, juice and all, it give the meet a wonderful flavor!!

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07 2500 4X4 MegaCab 6.7 Edge Juice W/Attitude EGR unplugged Intake Baffle MIA XRT TUNNER 5" TBE 6" AUSSIE STACKS (INSTALLING NOW)

We decided to try a contest where I did not have to cook 700 - 800 pounds of meat at this year. We are going to Durango for the 4th of July and compete only! The Brisket sounds great! All of the seasonings we make have some kind of Chile product in them, Red, Green or both, Chipotle usually and if I get brave I use Habanero powder. Talk about HIGH CETANE.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

Holy Crap! How do you keep the stuff from auto combusting? LOL

Moderation is the key to Habanero. If you are very careful and have cast iron pallet, you will find that the Habanero is very sweey and almost 'Orangey' in flavor. The Red Chile is the mildest (It was a cruel joke played by mother nature) It can be very bitter (Hot too), The Green, it is one of my favorites, sort of like fresh roasted veggies when it's fresh roasted and towards the end of the season, it will remove hair. Chipotle, It's like HOT BBQ in a shaker jar, Smokey and sharp. I purchase 50 to 60 pounds of Habanero powder each year for the seasoning company I operate, and 200 pounds of the other types. Not to mention the 500 pounds of Garlic too.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ