Dang it, rick!
Looks great!
"Think A Guy Like Me Worries About Percentages?" Tin Cup
"Some get spiritual cause they see the light, and some cause they feel the heat" Ray Wylie Hubbard
"P.S. I love turkeys. Mostly just hate those who hunt em." Glenn
Looks good
Couldn't do it any better.
Looks good Rick.
At 8:30am it hit 200 degrees. Now it is re-wrapped in heavy foil and two towels and goes into a cooler to rest
for at least 2 hours. Then I will separate the point from the flat and carve it against the grain. The corners and misc chunks are
small cubed into the burnt ends. Rudy's sauce will finish it on a fresh loaf of white bread. Timing was perfect for noon lunch
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Last edited by ecu1984; 04-28-2018 at 08:13 AM.
Looks great. I got 6 racks on the pit. will post pics later
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
YES Sir!
Excellent bark, perfect pink smoke ring and tears like butter.
A few burn ends to snack on too.
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Last edited by ecu1984; 04-28-2018 at 01:00 PM.
Great job. It doesn't get any better than that.
Thanks, it came out absolutely perfect. Brisket is probably the most difficult thing to do in my opinion.
Pricey piece of meat to experiment with too. I ruined one or two when I first started out with them.
It's a lot of work but worth it. I did the timeline and details in here to maybe help someone wanting to give it a shot.
Last edited by ecu1984; 04-28-2018 at 06:41 PM.
It has inspired me to give it a try.
Correct, the secret is to keep the chimney wide open and control the heat by just cracking the air dampner on the firebox.
Little air, makes that fire last a long time. Also, it takes discipline but I didn't open the lid and look at the meat on it.
Biggest mistake people make with these is "peeking" at it. Also, you have to learn to kill the smoke at the right time,
I find that to be when it gets to about 150-160 degrees internally, keep cooking til 200 degrees but wrap and take the smoke off it
for the last 4 or 5 hours. This was about a 10 hour cook.
Last edited by ecu1984; 04-28-2018 at 01:32 PM.
DaaYum I’m getting hungry!
Inject with low sodium beef broth prior to cooking.
Low country redneck who moved north
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