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Recent content by pete5574
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So I fell asleep on a brisket nit reached 175 at last check 130am. Woke up at 445 to a cold smoker and brisket at 33. I have it in the oven wrapped in foil. Safe to eat? Chef Jimmy? B please help!
At my local walmart yesterday in southern Vermont I spotted this steal!!! Thought I would pass it on with meat prices about to go up!!
Pete
Ps I ment Kingsford original. So sorry about the confusion. Imagine Kobe beef for $5 a lb!! Darn spell check
So the weekend cook of brisket and pork is over. I noticed, what appears to me, to be sone paint coming up close to the firebox. Good,bad, both? I don't know. Do I clean the smoker and reseason? Any advice is appreciated. It's a brinkman tmle. I have a baffle plate. Thanks
Pete from Vt