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48 hour burn, and still going...

Greetings friends,



I just had a brisket on for 18 hours, and decided to cook the point longer so I let the lump ride.

48 hours later, I just shut it down - with lump to go!!

I'll take a pic tomorrow when it cools down.  I ran it at 300* for 18 hours, and 225* for the rest.



I'll just put the one in.  My posts tend to be a little pic heavy..
8-D

Large BGE and Medium BGE-- Greensboro!


Comments

  • cortguitarmancortguitarman Posts: 2,056
    Wow, impressive. Details please. What kind of lump? Egg size?
    Mark Annville, PA
  • EggcelsiorEggcelsior Posts: 12,624
    That is stupendous. Best lump ever.
  • flemsterflemster Posts: 262
    Wow. That is a ton of continuous drinking! :D
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • henapplehenapple Posts: 15,577
    Kind Of Lump.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Charlie tunaCharlie tuna Posts: 2,191
    Amazing!!  Never heard of that before!!
  • MaskedMarvelMaskedMarvel Posts: 1,520
    image
    Large BGE and Medium BGE-- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,520
    What you see is the last bits that were left in there - LBGE -  the rest under that is 100% ash.  Pretty sure it was almost done.

    Lump = HARRIS TEETER 

    Sounds stupid, but I'm liking and using it more and more.Gotta run out and buy up the rest of their winter sale supply.  It was $3.99/bag here for a 6.6 pounder.
    Large BGE and Medium BGE-- Greensboro!


  • Hi54puttyHi54putty Posts: 1,856
    That's a cool pic
    XL,L,S 
    Winston-Salem, NC 
  • image

    Looks like you burnt the BBQ pork. Oh we'll use a lot of sauce it should be alright
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