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1st packer on the Gator


Meat Mopper
Thread starter
Joined Jul 5, 2011
Took the brisket off at 3:30 at 195, wrapped and put to rest in the ice chest until dinner. It was a tad over-done, but still very moist. Served it up with potato salad, grilled asparagus, scallops, rice. Banana cream pie.

Fire management is getting better with each cook. I thought I would be going through more fuel. I guess the mild temps here in Sac attribute to that.



Master of the Pit
OTBS Member
Joined Apr 22, 2011
Sounds and looks like a big success to me!! You learned a little and ate some good food. What can be wrong with that?

Congrats on a great smoke!

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