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  1. 20170325_201940.jpg

    20170325_201940.jpg

    • dukeburger
    • Media item
    • Comments: 0
    • Album: Spring Brisket
  2. 20170325_201929.jpg

    20170325_201929.jpg

    • dukeburger
    • Media item
    • Comments: 0
    • Album: Spring Brisket
  3. 20170325_201805.jpg

    20170325_201805.jpg

    • dukeburger
    • Media item
    • Comments: 0
    • Album: Spring Brisket
  4. dukeburger

    Spring Brisket

     
  5. dukeburger

    Spring Brisket

    We'll see...
  6. dukeburger

    Spring Brisket

    IT 185 
  7. dukeburger

    Apple Stuffed Loin and Burnt Ends

    Nice!! I kept the cryovac butts intact and put in the freezer. Now I'll have to find a way to pry them apart when I want one. One of them is going to be some form of sausage.
  8. dukeburger

    Apple Stuffed Loin and Burnt Ends

    Off topic Gary, but did you happen to make it to Freson Bros today?
  9. dukeburger

    Spring Brisket

    IT 163F. Took a picture while I repositioned probe...
  10. 20170325_160825.jpg

    20170325_160825.jpg

    • dukeburger
    • Media item
    • Comments: 0
    • Album: Spring Brisket
  11. dukeburger

    Spring Brisket

  12. dukeburger

    Spring Brisket

    Been here quite a while now. Holding 275 to push through.
  13. 20170325_141551.jpg

    20170325_141551.jpg

    • dukeburger
    • Media item
    • Comments: 0
    • Album: Spring Brisket
  14. dukeburger

    Spur of the moment Brisket

    Nice looking brisket, looks like a success! Hope mine turns out that good.
  15. dukeburger

    Injected pork butt and still a little dry...?

    I'm with Al. 192F is great for slicing, but pretty early for pulled pork. 205 seems to be the magic number.
  16. dukeburger

    Spring Brisket

    I'm hoping so! I took a peak and that extra fat I put on there has all rendered very nicely. Glad I thought of that, I'm interested to see how that works out.
  17. dukeburger

    Spring Brisket

    It's an irish cream in my coffee kind of morning 
  18. dukeburger

    Spring Brisket

    Yikes! Woke up and pit temp was at 147F. IT at 145F. Must've hit the snooze button on the Maverick. Got a few hours of sleep anyways...temp climbing back up now. I'll let her run around 275F for a while to catch up.
  19. dukeburger

    Spring Brisket

    3:55am Mountain Time I had some leftover brisket fat from another smoke that I ran through my grinder and used to add to burger or sausage. Decided to throw some of that on top since I smoke fat down.
  20. 20170325_032414.jpg

    20170325_032414.jpg

    • dukeburger
    • Media item
    • Comments: 0
    • Album: Spring Brisket
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