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Recent content by soslow
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I live in a small town in Ca. ya I know 30k is not small to some of you.
I have been invited to compete in a Chile cook off for a charity event for a good cause !
They said you smoke maybe smoked Chile?? I kind of blew it off but, that competitiveness is getting me.
any Ideas ?
I did burnt...
Looks good from my end! congrats ! I use a zip lock baggy for my temp also. Any way you can do a close up on the plastic bottles? got me wondering.
John
SmokinHusker
The burnt ends were awesome, are first time making them! I was using a Fish fillet knife to separate the point from the flat and messed that up a bit. I don't think you need s sharp knife at all.
Thanks for askin
John
Hey Don't want to steel this thread, But as i look at the pics the top pic the temps are in flat and point .
Then further down pic the probe is just in the flat. were would be were you all put your temp probs?
I have been putting it in the thick part the point end. Just learning.
this is...
Tryed my 2ND brisket with burnt ends , on a all niter 8.75 lb. Fat cap down. Hickory Cherry.
On at 9:30pm Sat. and finished at about 10 am Sun. SV did great! dialed in at 226 at about 11 pm last niter Had a few Bushmill's on the rockes and keep a eye on things til l12:30am
Got some shut eye...