Thanks to all who have helped me lately especially dirtworldmike who helped me get proper butcher paper up here in Ontario.
Great day for barbecue up here, 37 F. with no wind when I started my cook, lots of ice still on Lake Erie but lousy for hockey or fishing.
[ATTACHMENT=3193]image.jpeg (1,817k. jpeg file)[/ATTACHMENT
I had a brisket point (about 5 lb)that I had previously massacerred from a whole packer that I was about to sacrifice. I painted her with a slather (mustard,pickle juice,beer,hot sauce,brown sugar,rub) then let her sit.
[ATTACHMENT=3194]image.jpeg (1,174k. jpeg file)[/ATTACHMENT]
Prepped my WSM with charcoal and hickory chunks then got her going.
I went with a dry pan today, I did 8 racks of ribs last week for a buddy's party and had a helluva time getting my temp up with a full pan.. course it was cold as you know what.
[ATTACHMENT=3195][ATTACHMENT=3196][ATTACHMENT=3197]image.jpeg (1,175k. jpeg file)[/ATTACHMENT][/ATTACHMENT][/ATTACHMENT]
I tried for 250 with this one and kept it pretty close for most of the cook.
After four hours the meat was up to 165 and ready for the paper. Oh, yeah, After 2.5 hours I mopped her with a red eye sauce... coffee,ketchup,worchestire,soy sauce,cider,butter,etc.[ATTACHMENT=3198][ATTACHMENT=3199]image.jpeg (1,175k. jpeg file)[/ATTACHMENT][/ATTACHMENT]
The temp was holding fine so I went down the lane and had a couple of pops with my neighbour then came back to watch the last period of the hockey game back in the shop.
I took the brisket off at 190, let her rest for while then sliced some up for me and the missus. I chopped up the burnt ends and took them up to town for the boys at the Legion to try. They approved.[ATTACHMENT=3200]image.jpeg (1,372k. jpeg file)[/ATTACHMENT]
Great day for barbecue up here, 37 F. with no wind when I started my cook, lots of ice still on Lake Erie but lousy for hockey or fishing.
[ATTACHMENT=3193]image.jpeg (1,817k. jpeg file)[/ATTACHMENT
I had a brisket point (about 5 lb)that I had previously massacerred from a whole packer that I was about to sacrifice. I painted her with a slather (mustard,pickle juice,beer,hot sauce,brown sugar,rub) then let her sit.
[ATTACHMENT=3194]image.jpeg (1,174k. jpeg file)[/ATTACHMENT]
Prepped my WSM with charcoal and hickory chunks then got her going.
I went with a dry pan today, I did 8 racks of ribs last week for a buddy's party and had a helluva time getting my temp up with a full pan.. course it was cold as you know what.
[ATTACHMENT=3195][ATTACHMENT=3196][ATTACHMENT=3197]image.jpeg (1,175k. jpeg file)[/ATTACHMENT][/ATTACHMENT][/ATTACHMENT]
I tried for 250 with this one and kept it pretty close for most of the cook.
After four hours the meat was up to 165 and ready for the paper. Oh, yeah, After 2.5 hours I mopped her with a red eye sauce... coffee,ketchup,worchestire,soy sauce,cider,butter,etc.[ATTACHMENT=3198][ATTACHMENT=3199]image.jpeg (1,175k. jpeg file)[/ATTACHMENT][/ATTACHMENT]
The temp was holding fine so I went down the lane and had a couple of pops with my neighbour then came back to watch the last period of the hockey game back in the shop.
I took the brisket off at 190, let her rest for while then sliced some up for me and the missus. I chopped up the burnt ends and took them up to town for the boys at the Legion to try. They approved.[ATTACHMENT=3200]image.jpeg (1,372k. jpeg file)[/ATTACHMENT]
