Just pulled the brisket (12 hrs.) IT's where 200-205* throughout and no resistance, in or out, with a probe. I separated the point from the flat and the flat will FTC until we eat around 5:00. I cubed the point for burnt ends and those are back out …
Here is the finsihed product! I fell apart and the skin peeled right off. I took about 5 hours at 225. Didn't yield a ton of pork but man was it good!
Yes, it can be quite an emotional experience! ;)
We have the same near disasters at our house. I use the C scale for the pocket 600B in the kitchen, SWMBO uses F. A couple of times she has caught herself measuring temps in C thinking they were F.
Unless you're sho…
Yep, the Toronto Eggfest (usually in June) and one in Niagara (I think in late August).
I'd should also mention that you need to take pictures of your cooks, and post them here.
If you think your wife is rolling her eyes now just what until you star…
Do you put any of the sour cream sauce inside with the chicken or just over the top?
They look great and I have plenty of leftover turkey to try it with!
To be honest, I don't remember if I did with that batch or not.…
Thanks Griffin... I was looking to make bratwursts that are flavored with beer. I have seen them from Johnsonville before. I think I may just stick to plain brats for the first batch.
On a separate note, I am having a hard time…
Next time wait an extra day or two and you can get it for free out of the dumpster. #:-S
I don't get it... somebody threw some out?
Sorry @caliking... I was posting from my iPhone and it screwed up…