We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Brisket and shoulder update/questions
Thanks for all the advice earlier in the week. I am currently cooking a 5 LB brisket and two 3.5 Lb shoulders. I put them on this morning at 6:00AM. The dome temperature has been between 200 and 230 deg. The brisket now has an internal temp of 176. It has just recently started to rise. The shoulders are at about 167 deg. [p]I was planning on being done around 5:00 - 6:00.[p]My question is: Should I lower my dome temperature to try and keep the briket temp from rising? Or should I continue on and pull it off when it gets to about 195 and wrap in foil & towels and put in a cooler?[p]If I put in the cooler will the meet continue to cook a little?
How long will it keep in the cooler?[p]Thanks for any advice you can give me.[p]Vogs