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I missed out on slice photos, we cut her up at the shop on lunch and work got in the way… I’m happy with it though. Came out super juicy, only odd thing was that there was a section of the flat (around 1/4) that was a little drier than I would have liked. The other 3/4 of the flat was perfect...
Well 9 pm and it’s pulled. Got through the stall and probes tender at 204. Gonna put it in the oven on warm till eleven or so when we hit the hay, wrap it in a towel and into the cooler it goes. Temptations to open it and cut a slice are very strong right now haha.
It’s doing great so far. Put it on at 5 this morning alaska time, it’s 10:30 now. Got a long way to go. The new smoker is doing really well. I heat taped all of the doors seams and it has zero air leaks, so it’s burning much less wood and holding temp so well that it’s almost not even...
Nope, got the new one built and a fire in it now to burn it in. Got fiberglass tape sealing up all my doors. Brisket is gonna go on around 3:30 this morning on schedule. Right now I’m just playing with the airflow on the new one.
Hoping it’s good. My old backyard offset finally bit the dust after a decade when I went out to clean it and get it ready. The firebox door rusted enough to fall off when I opened it. It was honestly a little heartbreaking, that thing has made many holiday dinners and hundreds of pounds of great...
Inaccurate post description… it is dumping snow again now, after everything had pretty much melted off. Looks like we are going to break the all time record for snowfall in a season this year.
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