I don't really know where to put this, so...
I decided to test out the new face lift at work. I cooked 2 packers, 4 stuffed fatties (hard boiled eggs, roasted red peppers, onions, mushrooms, Swiss cheese, bacon weave, etc) ABT boats (that's what I call them) and pit beans. I wish I would have taken more pics of the food because it was awesome. But it wasn't about the food, per se. It was about the build.
One of the packers was 22 lbs and the other was 15 and I thought they would take 15 plus hours, but nope. I put them on at 2 PM, wrapped them at 9:30, and by 1.30 AM they hit 203°. Problem was, we weren't eating until noon. So I packed them into coolers and monitored their temps. At 9:30 AM they were still around 170°. At 10:30, I returned them to the smoker till 11 and then took them out and let them rest for 1 hour. And then like the idiot I am, sliced them. I did get them sliced, but they were way too tender for that. I should have pulled them. Anyway, they were fantastic as was everything else and almost everyone told me it was the most tender brisket they'd ever had.
Here's my setup and..
A little Thin Blue Smoke.
Just so we all understand. There is no need for a rudder or anything of that nature here. The trailer is planted firmly to the pavement at 70 MPH, no sway, no lift, no air traffic control tower.
I decided to test out the new face lift at work. I cooked 2 packers, 4 stuffed fatties (hard boiled eggs, roasted red peppers, onions, mushrooms, Swiss cheese, bacon weave, etc) ABT boats (that's what I call them) and pit beans. I wish I would have taken more pics of the food because it was awesome. But it wasn't about the food, per se. It was about the build.
One of the packers was 22 lbs and the other was 15 and I thought they would take 15 plus hours, but nope. I put them on at 2 PM, wrapped them at 9:30, and by 1.30 AM they hit 203°. Problem was, we weren't eating until noon. So I packed them into coolers and monitored their temps. At 9:30 AM they were still around 170°. At 10:30, I returned them to the smoker till 11 and then took them out and let them rest for 1 hour. And then like the idiot I am, sliced them. I did get them sliced, but they were way too tender for that. I should have pulled them. Anyway, they were fantastic as was everything else and almost everyone told me it was the most tender brisket they'd ever had.
Here's my setup and..
A little Thin Blue Smoke.
Just so we all understand. There is no need for a rudder or anything of that nature here. The trailer is planted firmly to the pavement at 70 MPH, no sway, no lift, no air traffic control tower.
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