- Jul 6, 2008
- 132
- 10
This weekend in our company cookoff we had 20 teams and brisket was the game. Didnt palce this year had a drop of the ball. I left at about 11pm after i preped the brisket and loaded the reverse flow with 8 briskets. I was planning to feed a couple of hundred so I added about 20 slabs of ribs. When I got back at 5am my fire hand was gone and my smoker temp was at 100degrees
. The meat was at 140 and i had till 11am to have time for brisket to sit for and hour. Well when i pulled the brisket and wrapped they looked ok but when i was ready to cut to surve and pick the winner They were dry on top of the brisket and almost pullable on bottom and ends. I figured that the juices flowed out when the temp dropped over night. I was still able to feed people but wasnt comp materal. My smoke ring was less than 1/4in and the cuts were dry. The taste was great but i couldnt get past the dryness. Like i said didnt place in the top 7 but i will find out where i stand on monday. I know now never leave you rig alone not even if you fed 300 the day before and is dead tired.
That did go great the first day I smoked a 80# hog and 10 slabs of ribs and 3 briskets. It was a party and they all love my food. Dont know it the drinking had anything to do with that . Well now bragging right this year at work. Here are some pics sorry this year my wife didnt take that many pics. I was to busy feeding the crowd. Enjoy.
That did go great the first day I smoked a 80# hog and 10 slabs of ribs and 3 briskets. It was a party and they all love my food. Dont know it the drinking had anything to do with that . Well now bragging right this year at work. Here are some pics sorry this year my wife didnt take that many pics. I was to busy feeding the crowd. Enjoy.
