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I'm at a loss for words.......He was the very first person to greet me on this forum and has shared a wealth of knowledge. We lost a great man today, R.I.P. Gary!!
Yeah, the fire was big because it was only 36 degrees outside..........took forever to get up to temp and maintain. So with steadily loading fuel, it worked out pretty good. I definitely have some mods to do to my rig, plug holes, tuning plates, etc. But, for now its turning out some good q...
LoL I bet, I lived in the panhandle for a while (Ft. Walton Beach to be exact) and one thing I could not stand about down there is the constant humidity. I gotta have all 4 seasons :) Thanks for the compliment, much appreciated
Ok as promised, here are the rest of the photos. I already had the coals fired up so I decided to get a jump on the baby backs, enjoy the view!
Briskie is all done and SUPER tender
Ribs all sauced up and ready to go!
Dawn has arrived
Ribs rubbed down
And a couple hrs before...
Wow, this was different than any other brisket cook I have had. So after 2 hrs, int was 145. I pulled it at 170 and into the cooler she went. I had to run at higher tmps because of the cold so average was around 275. Anyhow here's how it looks before going into the cooler.........more pics...
Its been nearly 2 hrs, and things are rolling along pretty well. Because its so cold outside, the smoker has dropped 30 degrees to just under 225. I keep adding hot coals and more wood but it just doesnt wanna come up much at all.
A little campfire action
Had to take a peek, its coming...
Thanks for the tip, I have never pulled brisket before, always sliced it, but it will be an excellent lunch indeed. Im going to put 3 racks of baby backs on around 5am. I made a huge batch of bbq sauce earlier, cant wait to test drive it on the ribs
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