Came out great. Thin blue smoke for five hours, vented off all the bad smoke. Mainly hot coals from seasoned hickory and some Pecan.
I did my first brisket Saturday and listened to the Auburn game on the radio. Smoked 6 ears of corn with husks on, many drumsticks, a brined whole chicken and eight potatoes for potato salad.
Here's a wireless digital thermometer I picked up at Hudson's Treasure Hunt for $12. I still have to check accuracy though, because it said 200°F and my brisket wasn't quite done enough to pulling. It's was excellent though. I must tweek my dry rub recipe to include a bit more chili powder.
1/8" smoke ring on the top.
My first flat. Three pounder smoked at 275-300°F for five hours to 200°F. Pulled and rested for two hours. Very good says the taste tester. I'm like what are you talking about, this is heaven. That stuff is excellent. Must try a whole packer next. Beef, is what's for dinner, for sure.
I did my first brisket Saturday and listened to the Auburn game on the radio. Smoked 6 ears of corn with husks on, many drumsticks, a brined whole chicken and eight potatoes for potato salad.
Here's a wireless digital thermometer I picked up at Hudson's Treasure Hunt for $12. I still have to check accuracy though, because it said 200°F and my brisket wasn't quite done enough to pulling. It's was excellent though. I must tweek my dry rub recipe to include a bit more chili powder.
1/8" smoke ring on the top.
My first flat. Three pounder smoked at 275-300°F for five hours to 200°F. Pulled and rested for two hours. Very good says the taste tester. I'm like what are you talking about, this is heaven. That stuff is excellent. Must try a whole packer next. Beef, is what's for dinner, for sure.
