Recent content by SparetireBBQ
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Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?
Or just have the cooler at room temp. I do this all the time. Holds easy 3-5 hrs in my Yeti- SparetireBBQ
- Post #5
- Forum: Beef
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Uds envy
Then why get rid of the WSM22 and I wouldn't sell it over a barrel for no amount of money.- SparetireBBQ
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Bought a Sous Vide
A stove does the same thing. But its ease of use at why people buy then- SparetireBBQ
- Post #10
- Forum: Sous Vide Cooking
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Bought a Sous Vide
This is the one I bought my younger brother for his graduation from college present and he loves it. https://www.chefsteps.com/joule?gclid=Cj0KCQjw1NzZBRCoARIsAIaMwuvLqts2SfxRqhCCBFLzqkYL6klPjtcC3G8t0A1XHsndwjfX6x_nLfsaAid1EALw_wcB- SparetireBBQ
- Post #7
- Forum: Sous Vide Cooking
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Finally got around to my first brisket
Looks good to me! Everyone has their own ways of smoking brisket. Trial and error on my part lol and a lot of reading.- SparetireBBQ
- Post #2
- Forum: Beef
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WTS Lang 60 in SC.
Or possibly a Gravity feed like a DSS Gc36 or Stumps PM SENT- SparetireBBQ
- Post #3
- Forum: Classified Ads
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My fathers day brisket on my WSM 22.
- SparetireBBQ
- Post #6
- Forum: Beef
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My fathers day brisket on my WSM 22.
Yes its a whole packer 15lbs, trimmed off probably 2-3lbs of fat. I used Chris lilly's rub from his Big bob Gibson cook book as I wanted to try something different than my normal Salt and pepper texas style. This was the first time I wrapped in foil, as I usually wrap in butcher paper. I...- SparetireBBQ
- Post #5
- Forum: Beef
