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Eggbert 75
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- Eggbert 75
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approaching the 10 hour mark !!!!
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What do ya's think about the BBQ Guru? I think it would come in handy, my temp spiked up too 275, caught it in time bringin it back down!!Have daisy wheel and bottom vent closed up sliver at bottom vent . Grrrr Time for a new gasket !
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I went to my local butcher and told em what i wanted they cut it fresh today for me. Using a Large BGE was a very tight fit....but got it on !!! Using placesetter with drip pan (beer/water/rub drippings) and brisket on a rack just above the drip pan…
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I got it on at 0100hrs temp stable at 250ish, start checkin for doneness at roughly 180.
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Steaks i get up around 700ish for 8 mins (well depending on how you like it done).....
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Thanks guy........i was able to get it down after about an hour so hopefully it didn't mess the cook up too much...was about 25 degrees warmer then i wanted. But she has held its place at 250 for the rest of the time !!! Thanks guys for the tips....…
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Trying to get the temp down too 250....not working
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Thanks thats a thought......i've mixed them before
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They are spare ribs should still be fine then, should I cut my beef ribs in half to give me more room !??! and use my rib rack ...............
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Sorry cook with cap on top side
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I'd leave the cap on ...myself....and depends on your time line...pull it before ya go.....but can do it there also ?
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hello, the black cherry is just fire wood actually which i cut and split , took some chunks from it.....its barkless (but the bark is flakey, like burnt corn flakes) black cherry...........so i'm guessing it should be good then.....wasn't sure as ch…
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Thanks for the reply, i posted a pic of what they look like......keep them flat or should i use my grill extender....if they fit i'll do them as you suggested.......thanks
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Thanks for ALL your help, very much appreciated! How would you suggest that i cook the eye of round?
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