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And it was smokin hot today. Then again, when you're not you're not.
Just had to cook two butts for my sons buds Christmas in July party this coming Sat. I had 2 briskets in the freezer so tossed one on. All seemed to be going fine except for the extreme heat.
Got the point cut off and plan on pulling it. I'm down to my last thermo and it is giving me troubles, sometimes it work and sometimes it dont.
Now the when you're not you're not part. This has to be the dry-est brisket I think I ever cooked.
Oh well I'll eat eat. I got it chillin right now and plan to get out the meat slicer tomorrow and thinly slice.
The point turned out pretty good.
The pork didn't let me down anyway. Really, it's hard to screw up a butt
unless you plan to slice and overcook.
Got 9.5 pounds of nice clean pulled from 17.5 pounds of fresh. Turned out really good and used cherry and apple for the smoke.
Just had to cook two butts for my sons buds Christmas in July party this coming Sat. I had 2 briskets in the freezer so tossed one on. All seemed to be going fine except for the extreme heat.
Got the point cut off and plan on pulling it. I'm down to my last thermo and it is giving me troubles, sometimes it work and sometimes it dont.
Now the when you're not you're not part. This has to be the dry-est brisket I think I ever cooked.
Oh well I'll eat eat. I got it chillin right now and plan to get out the meat slicer tomorrow and thinly slice.The point turned out pretty good.
The pork didn't let me down anyway. Really, it's hard to screw up a butt
unless you plan to slice and overcook.Got 9.5 pounds of nice clean pulled from 17.5 pounds of fresh. Turned out really good and used cherry and apple for the smoke.
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