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48 hour burn, and still going...
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MaskedMarvel
Posts: 3,141
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
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
Comments
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Wow, impressive. Details please. What kind of lump? Egg size?Mark Annville, PA
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That is stupendous. Best lump ever.
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Wow. That is a ton of continuous drinking!
-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120 -
Kind Of Lump.Green egg, dead animal and alcohol. The "Boro".. TN
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Amazing!! Never heard of that before!!
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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 TEETERSounds 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
36" Blackstone - Greensboro! -
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MaskedMarvel said:
Looks like you burnt the BBQ pork. Oh we'll use a lot of sauce it should be alright
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