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Time to start egging!

10Driver10Driver Posts: 88
edited August 2012 in EggHead Forum
10 o'clock kids are in bed, bourbon poured, time to light the egg. Brisket on soon. Pics to come.


  • 10Driver10Driver Posts: 88
    Dangit in the time it took to write my last post the fire got out of control. Well the ceramic isn't heated up yet so hopefully it will cool down quickly.
  • BaysidebobBaysidebob Posts: 489
    Nothing can go wrong.  One bourbon (OK maybe two) to stabalize temp and flop on meat.  After that you're cruzin'.  If you're not using a remote thermometer with an alarm consume plenty of liquid so you'll wake up in the wee hours.  After that trip down the hall check the BGE to see all is well then flop back out.
    My actuary says I'm dead.
  • 10Driver10Driver Posts: 88
    8.8# flat rubbed with Red Eye & brown sugar Photobucket Pictures, Images and Photos On the egg Photobucket Pictures, Images and Photos Timing for it to be done by 4 tomorrow. Gives me plenty of leeway if it's done early. I'll ftc for dinner around 6.
  • TjcoleyTjcoley Posts: 3,528
    Looks like you are off to a great start.  Lookin good.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • lousubcaplousubcap Posts: 16,777
    Looks ready to go-Here's to a brisket flat home-run or at least triple.  Flats are all I can get and the window for success is quite narrow. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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