Thought I would take time to contribute a cook. I've been cooking a lot ....and working alot....just have slowed down long enough to post anything.
Even did a local comp 2 weeks ago with 1st in chicken. Only pic from the whole weekend was 1 turn in box
I know it's blasphemy to some but had to run to town this am and found a beautiful, fat capped Tri Tip for $7.99 lb and had time to smoke it like a brisket.
Trimmed a little silverskin and lowered the fat cap then used a dab of Kosmos Q Brisket as a binder. Lathered up with Chupacabra brisket magic then a top layer of Lanes Ancho Expresso.
On to the MBGF 1050 @ 250 ° till she hits 160 or has good color and bark.
3.5 hrs and time for the paperwork.
Added more brisket mop and temp alarm set for 200.
A bump in heat to 325 and 1.5 hrs later we're on the counter for a rest.
Took the easy way and nuked some Taters in the bag . They are pretty tasty to me.
Unwrapped and man she looks a smells great.
I always use my cut guide posted by
thirdeye
to keep me in the right direction 
.
Cut like butter and saved the liquid gold for dipping.
Not a fancy plate but a great flavorful meal.
Thanks for lookin' and keep on cookin' !
Keith
Even did a local comp 2 weeks ago with 1st in chicken. Only pic from the whole weekend was 1 turn in box
I know it's blasphemy to some but had to run to town this am and found a beautiful, fat capped Tri Tip for $7.99 lb and had time to smoke it like a brisket.
Trimmed a little silverskin and lowered the fat cap then used a dab of Kosmos Q Brisket as a binder. Lathered up with Chupacabra brisket magic then a top layer of Lanes Ancho Expresso.
On to the MBGF 1050 @ 250 ° till she hits 160 or has good color and bark.
3.5 hrs and time for the paperwork.
Added more brisket mop and temp alarm set for 200.
A bump in heat to 325 and 1.5 hrs later we're on the counter for a rest.
Took the easy way and nuked some Taters in the bag . They are pretty tasty to me.
Unwrapped and man she looks a smells great.
I always use my cut guide posted by
thirdeye
to keep me in the right direction .
Cut like butter and saved the liquid gold for dipping.
Not a fancy plate but a great flavorful meal.
Thanks for lookin' and keep on cookin' !
Keith
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