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1st packer looking a Lil dry...
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Lowflyer
Posts: 785
1st 12#er went on @ 10:00 last night. Neighbor bought it and rubbed it, then he brought over and it got rubbed w all the Butt Rubb that I had.
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No mist, spray, or anything. Looking a lil flakey, bout to FTC.... Results will be known in about 5hrs. Fingers crossed.
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you are cooking too hot. it's getting burned on the edges. wrap it if you need too or drop the temp. The bark has set so you can wrap in paper or even foil to finish it up.Keepin' It Weird in The ATX FBTX
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I fell out at 2am last night and I was at 230ish temp, woke up at 7 and was at 170ish, opened up the vents a lil and climbed to 300 at 12hrs later. Shut down the bottom vent and about to FTC.
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Looks normal to me. The one I did with butt rub looked like that. The one with grand champion looked shiny, but I think that's because of the sugar content.Just a hack that makes some $hitty BBQ....
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I think the ends hung over the platesetter and got crispy.
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that bark will soften up for the FTC. Mine look like meteorites when I pull them off. I think you are good- looks like the skinniest part of the flat is a little scorched but the rest looks good to me. That's the last part I would eat anywayKeepin' It Weird in The ATX FBTX
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I read on Playing w Fire and Smoke to leave the sugar (apple juice, etc ) out of it. I'm used to spraying butts and seeing the moisture.
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Yeah, it's an acquired taste on brisket and definitely isn't for everyone.Lowflyer said:I read on Playing w Fire and Smoke to leave the sugar (apple juice, etc ) out of it. I'm used to spraying butts and seeing the moisture.
Just a hack that makes some $hitty BBQ.... -
I'm pulling it off now. Stay tuned for the end results.
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once you dig into the point, you'll see you done good. What's your internal temp?Keepin' It Weird in The ATX FBTX
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At 12hrs I was getting different reads at 185-195. I shut the bottom vent and let it sit for an hour. Just pulled it, poured some drippings over it and FTC'd it.
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Should I separate the point and attempt burnt ends simmering in sauce, or just leave it be.
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185 is normally not ready. unless it was really tender, I would let it go longer. you can do burnt ends if you want. I don't do them but they are really good.Keepin' It Weird in The ATX FBTX
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it looks really good to me. You did it right. Just make sure you get your temp right before pulling.Keepin' It Weird in The ATX FBTX
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Thank you sir!The Cen-Tex Smoker said:it looks really good to me. You did it right. Just make sure you get your temp right before pulling.
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You are so lucky. A compliment from Sir CT. Wear it like a badge of honourLowflyer said:it looks really good to me. You did it right. Just make sure you get your temp right before pulling.
Thank you sir!
Steve
Caledon, ON
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agreed. Finally you see it my way.Keepin' It Weird in The ATX FBTX
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You are so lucky. A compliment from Sir CT. Wear it like a badge of honourLittle Steven said:Lowflyer said:
Thank you sir!The Cen-Tex Smoker said:it looks really good to me. You did it right. Just make sure you get your temp right before pulling.
I'm popping a top as we speak in honor of.... -
see Steven. You could be one of the cool kids if you werent so surly all the time. The man is drinking in my hono(u)r. I beleive I will join him.Keepin' It Weird in The ATX FBTX
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