hagisan
Meat Mopper
- 180
- 12
- Joined Jul 5, 2011
Rubbed w/ S.P.O.G.
Meat hit the pit right at 6am.
-
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Rubbed w/ S.P.O.G.
Meat hit the pit right at 6am.
- 4,075
- 370
- Joined Apr 22, 2011
I love this photo. Kinda says it all. Hope the cook goes well!!
hagisan
Meat Mopper
- 180
- 12
- 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.
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.
- 10,850
- 3,677
- Joined Jun 18, 2013
Looks great ! Ya had some good eats there ! Thumbs Up
- 4,075
- 370
- 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!
Congrats on a great smoke!
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