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Now that's a helluva plateau,....
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Ken
I Should Have Been Rich Instead Of Being So Good Looking -
It is now at 182. Pit temp is at 271. I am weak from lack of sleep and hunger. Only 12 more degrees to go.Comment
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Man...Be allright...them thing's happen...you'll sleep right fine tonight!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!Comment
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we try but... when the charcoal bill is more than the meat bill for a single chunk- oven.Originally posted by Texas-Hunter View Post
this ain't pitmasters ya know & he did say m.i.l....lolbrink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
http://www.reverbnation.com/rlcltd
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They can try, but I have worked in an airplane hangar since 96'. I got no goat to get anymore. I would be doin' the same thing if I were reading my posts! lol!!!
Seriously, thanks for all the help and, uh... Encouragement!Comment
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Temp is 197, time to pull!Comment
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Originally posted by jetmek View Post
Yep... Wrap in foil, then rest in a cooler or oven for about an hour to allow the juice's to redistribute..Ken
I Should Have Been Rich Instead Of Being So Good LookingComment
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...... Brisket Time .....
sigpicComment
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PIX!!! We are food porn junkies...
Drinks well with others
~ P4 ~
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Sounds like you made it.
Yes, yes, pics, please.Originally posted by HawgHeaven View PostPIX!!! We are food porn junkies...
DaveCUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know.
" -- Richtee, 12/2/2010Comment
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I am sorry, but I didn't take any pics. I let the brisket rest and began to slice it and it was actually pretty good! It was a little dry in the smaller end of the flat, but the parts under the fat cap were pretty darn good.
I promise to take plenty of pics when I smoke my pork butt next week! Thanks again to everyone who helped me with encouragement and the fantastic advice. I am glad I found my way to this great group of people!
-Scott Walton
(jetmek)Comment
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CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know." -- Richtee, 12/2/2010Comment
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Did this actually happen?
Just kidding, but we do like our pics!Comment
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Glad the brisket worked out for you, Scott! This really is a great bunch of folks just trying to Q and have some fun... I'm happy that you didn't let them run you off today for lack of pics. You took it like a pro...you'll be just fine here.
Becky
*****
https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple ThermapenComment
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Thats why,once my butts and briskies are foiled, they go in the oven with a probe. See no reason to waste the charcoal and time chasing temps (no more smokiness since foiled) when an oven does an excellent job maintaining temps.Originally posted by jetmek View Post
Glad things worked out Dude! But no pics
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