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cooking for twenty
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sumoconnell
Posts: 1,932
Well, I'm not cooking all of it. Long story, but folks wanted salt lick at a party I'm hosting in wimberly, tx. I'm ok serving their ribs and sausages, but I'll my my own brisket thank you.
I'm cooking a 15 lb packer(post trim) - hopefully nobody touches the store bought bbq.
I need to leave at noon tomorrow from Austin, so brisket is already on.
Got some bulleit rye to keep me company.
I'm cooking a 15 lb packer(post trim) - hopefully nobody touches the store bought bbq.
I need to leave at noon tomorrow from Austin, so brisket is already on.
Got some bulleit rye to keep me company.
+++++++++++++++++++++++++++
Austin, Texas. I'm the guy holding a beer.Comments
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1.77/lb? You suck
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Well shoot - my temp alarm just sent off!
Only 7 hours early. Wtf? There is one and only one spot on the point that measures low, and I mean 180, the rest of the beast measures 200 and passes the toothpick test. The tip of the point is thicker by far, and is the issue. What to do?
I'm planning on trusting the 180 since the timing is so whacked out, and letting the baby ride.
Probe is in the problem spot.
Ps, I thought the price would be a shocker the are usually 1.77 or 2.44/lb this time of year at heb in cen-tex.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
You can FTC the flat so it doesn't dry out and throw the point back on.
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Thanks @eggdam, I'll try that next time. I'm worried I overcooked the flat. Anyway, it's pulled, and I took a nibble... so far it's good. Won't know until I slice it later.
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Looks good from here
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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As @Eggcelsior says...........................under thirty bucks for a 16 1/2 lb packer?
Give me a break!
:PJohn in the Willamette Valley of Oregon
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