- Oct 10, 2015
- 174
- 39
Oh yeah wether is good, smoker is roaring and the meat is on HooRah. Today I am smoking beef ribs and a brisket. Not a lot of room on the egg itself so this time i placed the brisket on a second tier to allow it to cool long and slow. I do hoe they achieve the goodness I got on my last smoked ribs. Goal this tme is to gook the brisket extra long getting internal temp to 220 to 230 for tenderness. Will post pics and tell ya once done later this evening. Oh I have come to my decison of getting an offset smoker once I get to our home in Tennessee or Alabama which evr comes first. THe idea of tending the fire on the side withou removing the meat lava rock seems more appealing