Snowstorm Cook...

AleBrewer · February 9

FTC = Foil, Towel, Cooler

Foil the meat, wrap in a couple of towels, and place in a cooler for a few hours if needed.

lousubcap · February 9

FTC= foil, towels and cooler. Allows for the results of the low&slow to be held for hours (4-5 at least) and still remain hot enough to slice/pull and immediately serve. A faux cambrio-and all good egger's have coolers around for those supervisory adult beverages.

AlbertaEgger · February 9

Looks great as always Hapster, nice bark!

EazyE · February 9

Hey Hapster, I thought I read in a previous post you were going to do the Travis method on the brisket. Did you ever put the brisket in a pan, or wrap the brisket at any time? Just curious what all you did. It looks great!

JRWhitee · February 9

Yum, thats all I got!

hapster · February 9

Thanks guys.., this was just a straight low and slow the whole way to 204 and then into the cooler. Still there will be sliced in about 1-1/2 hours.

Egg looks filthy so I just fired the lump for a clean burn.

MrCookingNurse · February 9

Doesn't it say a lot about the egg when you do a 12 hour cook an then just flip open the vents come back in ten minutes and its pegged out at 700•

hapster · February 9

I wish my wok was as seasoned as the inside of my dome...

smokesniffer · February 9

hapster said:

Just finishing up and about to FTC it.., about 13 hours. Went quicker than I thought. Might be time to recalibrate the dome thermo

Hey Hap, you need that there cigar fired up. It would totally finish off the pic. B-)

JRWhitee · February 9

Hapster will you slice that thing already I am starving! :((

hapster · February 9

Here's a few... Turned out the best one I've done so far.

Alton · February 9

Incredible !!!! I got to try one... Thanks for your post!!, ^:)^

Charlie tuna · February 10

Nice, Real nice !!!

JRWhitee · February 10

I told you I had faith in you! Nice smoke ring.

mb99zz · February 10

Hapster -- I just looked at your blog which led me to your pics. Really good stuff.

Scottborasjr · February 10

Looks awesome Hap, glad that it turned out to be your best. You deserved a good cook.

R2Egg2Q · February 10

Nicely done Hap! =D>

SmokinDAWG82 · February 10

hapster said:

Here's a few... Turned out the best one I've done so far.

Nice looking Plate Hap, have another Double Oak and let it sink in

CANMAN1976 · February 10

Looks good Hap...really nice smoke ring you got there.I could handle a few bites of that for sure.
<:-P

AlbertaEgger · February 10

looks incredable hapster, I have a shoulder to do next weekend, will be looking for a few answers/support on that one, then i have a few briskets in the freezer waiting for the egg. I hope they may turn out as good as yours did.

Fred19Flintstone · February 10

Nice cook Hap! Your inspiring me to do a briskie!

hapster · February 10

mb99zz said:

Hapster -- I just looked at your blog which led me to your pics. Really good stuff.

Thanks... I am little behind in my blogging; work has gotten a little in the way. I have all of the pics just need to get the posts together... Hopefully I'll make up some ground this week.

hapster · February 10

Thanks everyone... the brisket was very tender (I think this might be the first one that I sliced just right as well); though it was a little on the drier side, at least in the flat. I will have to see when I reheat it today how the point turned out. The flavor was great, not sure how much the injecting helped with that, but it didn't hurt it I guess

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