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1st packer on the Gator

post #1 of 5
Thread Starter 

Rubbed w/ S.P.O.G.

Meat hit the pit right at 6am.

post #2 of 5
Quote:
Originally Posted by Hagisan View Post
 

I love this photo. Kinda says it all. Hope the cook goes well!!

post #3 of 5
Thread Starter 

Took the brisket off at 3:30 at 195, wrapped and put to rest in the ice chest until dinner. It was a tad over-done, but still very moist. Served it up with potato salad, grilled asparagus, scallops, rice. Banana cream pie.

Fire management is getting better with each cook. I thought I would be going through more fuel. I guess the mild temps here in Sac attribute to that.

 

post #4 of 5
Looks great ! Ya had some good eats there ! icon14.gif
post #5 of 5

Sounds and looks like a big success to me!! You learned a little and ate some good food. What can be wrong with that?

Congrats on a great smoke!

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