Recent content by donny84
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New to offsets
hah that works, but it's done, started it at 4:30 this morning done at 10:30, even with a 15 MPH northeast winds with temperatures in the low 50's I got it done, only thing I can do differently is slice it just a tad thinner but I was so hungry, who want's some??!! -
brisket finally 002.JPG
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New to offsets
I'll check!! if not, I can always get a looflighter, maybe -
New to offsets
scratch that, brisket flat and point are now at 200 degrees when I probed it, went threw it like buttah, time to wait an hour, then separate the point from the flat, and yes I am making burnt ends -
New to offsets
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brisket 001.JPG
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New to offsets
My landlord doesn't allow those weed burners for some funky reason, but my point is reading 200 while the flat is reading 165 -
New to offsets
I plan to enjoy it LOL, for $399 plus shipping can't beat that, although I had my heart set on Lang 36 , it just wasn't within my budget, maybe eventually, but for now, I am happy with the Pecos, I have a nice bed of ember, I have had a steady temp of 275 for 2 hours which is a tad more then... -
New to offsets
Hi all, long term lurker but I have smoking for years. Learned everything I know about BBQ from my Grandpa (RIP) My name is Donny, I own a Brinkman smoke n pit, and a Pecos smoker. I live in Jacksonville, Arkansas. Yesterday, I seasoned my Pecos and today I am doing my first brisket, bought it...
