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- Album: Couple brisky questions before I dive in
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- Album: Couple brisky questions before I dive in
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Couple brisky questions before I dive in
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Couple brisky questions before I dive in
How do I post pictures? Won't pull them up here -
Couple brisky questions before I dive in
Ok. So the verdict. I cannot thank you guys enough for your input and help. I conquered the unicorn atleast for this attempt. I started the brisky at 330 Friday afternoon my appx weight around 14 lbs ( no scale :( ) smoked all night and pulled at an it of 205 on flat and just about 200 in... -
Couple brisky questions before I dive in
Well I just pulled her off. Just about 14 hrs. Held steady around 300-315. Separated the flat from the point and have the flat in the towel in the cooler for about an hour now. The point has been cubed the best I could( the meat just fell apart in some spots) and back in with sauce little... -
Couple brisky questions before I dive in
Not my first brisket. This is my 3 rd. My first ever smoke was a small flat that I just rushed, my second was a corned beef which was awesome. This is my first packer. She is in the smoker. Been in almost 7 hours holding around 300 and an it of 165 in the flat and 170 in the point. Not... -
Couple brisky questions before I dive in
Thanks a little patience, some good beer and even better music should lead to a great result -
Couple brisky questions before I dive in
I planned as early tomorrow as I can. I really appreciate the feed back. My first attempt wasn't horrible but I rushed it. So now I am calling in the calvary of experts to help me nail this. -
Couple brisky questions before I dive in
I can usually hold a temp between 275-300 for some reason it gets real hard to hold a lower temp. Still fine tuning the valve. Looks like I will be picking up hickory chunks, I figured as much on that just thought I'd ask. For your measurements for spog? I have probes, and plan on recheck in... -
Couple brisky questions before I dive in
Alright so I have been doing my homework, yet still have that overbearing fear of a total failure. Happened upon a 16 lb choice packer. Plan on smoking for my son's 1st bday on party on Saturday. I have the 40 " Masterbuilt gasser with no mods other than a needle valve. So here we go... -
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Pulled Pork Sunday - Trial Run
Looks good so far! However you may be having it for dinner tomorrow. My usual smoke is around 14 or so hours start to finish. Only once have I had a smoke under 12. Keep the pics coming -
first take at smoking corned beef
It tasted even better. Good salt content and awesome smoke flavor. Mustard crusted on fat cap out of this world.
