Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You got that right, I am gettin a butt a brisket and 2 fatties today, I will not be denied!!!
The first brisket came out at 200 in the point and flat at 9 1/2 hrs
both butts came out at 202-205 at 10 1/2 hrs
last brisket is at 195 and about to come out in a couple minutes, 6 of the 7 fatties are done, last one is at 155 and we have a storm comming within an hr, so its gonna be close.
Aunty em, Aunty EM!
I'll try to get some sliced pics of the brisket, we might even get a pic of the pulled pork, just to make sure that" Tic Tack, Toe thing works!
Dan... when you're done with the scored butts experiment, I'd like to kindly ask for a tutorial, with all the pics and explanations (whys and hows)... I truly appreciated the post on rolling a fatty - I've been making them for a year now, and have a whole new outlook on them since reading your post on 'how to.'
Know you can continue to enlighten us with info on the scored-butts...
No you don't have to score it. I scored my first one the other day and I was doing two so thought I would compare the two. The unscored one had a long plateau so I didn't think it was a fair comparison. I will try again the next time I do butts cause I can never do just one