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First overnight, first full packer brisket, Input greatly appreciated.

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Comments

  • SGH
    SGH Posts: 28,791
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    @anton‌
    Let me clarify. 140 is perfect for slicing and serving. For holding the temp range is much more vast, depending on time and serval other factors. If umbilical #11 will ever pass pneumatics testing, I will be free to go into much deeper detail my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anton
    anton Posts: 1,813
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    @SGH, No sweat brother, I appreciate all the knowledge, I really do. When you have time it would be great to learn more, be safe at work, we need that oil to burn in our guzzlers!! haha  I'm pretty sure I am headed to the couch to fall asleep watching tv right about now.
    I-)
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Looks like a winner!
    ______________________________________________
    I love lamp..
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Nice job! Glad to see you found a Choice grade there.
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • lousubcap
    lousubcap Posts: 32,349
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    @anton-most eggcellent.  Fantastic cook right there.  Enjoy the eats, especially the point.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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