Well the brisket is on -
It should be off about midnight and rest till about 2am at which time Ill move it to the fridge. At 4pm it will go back on the pit to back warm up to 155f with the hope that I time the brisket and ribs correctly. If I do they will be ready to eat at the same time, if not well we will just eat when things are done. While I am waiting of this to do its time a sausage fattie just had to be prepped -
In prep....its a mix of cowboy candy and feta cheese....sweet and spicy :)
Just before rollin....
mid roll - not too tight and not too loose...
all rolled and ready for the puff.....
It goes on tomorrow at noon, and will be part of the appetizers...
Tomorrow, Ribs and the sides........ then lotsa suds until Midnight.
Happy New Year All,
FatCoyote
It should be off about midnight and rest till about 2am at which time Ill move it to the fridge. At 4pm it will go back on the pit to back warm up to 155f with the hope that I time the brisket and ribs correctly. If I do they will be ready to eat at the same time, if not well we will just eat when things are done. While I am waiting of this to do its time a sausage fattie just had to be prepped -
In prep....its a mix of cowboy candy and feta cheese....sweet and spicy :)
Just before rollin....
mid roll - not too tight and not too loose...
all rolled and ready for the puff.....
It goes on tomorrow at noon, and will be part of the appetizers...
Tomorrow, Ribs and the sides........ then lotsa suds until Midnight.
Happy New Year All,
FatCoyote
