brisket is on

chris123stock

Ok well giving it another try, 16 lbs, using just butt rub, nothing else,  @cen-tex suggested.  Keep you posted. 

sumoconnell

Have a good night Chris! It's a noble thing you are doing

The Cen-Tex Smoker

I'm right there with you. 12.5 lb, Butt Rub and Oak.

cazzy

Did you use mustard as a binder?

The Cen-Tex Smoker

cazzy said:

Did you use mustard as a binder?

I know you aren't talking to me.....

chris123stock

cazzy said:

Did you use mustard as a binder?

No just butt rub, nothing else.

chris123stock

The Cen-Tex Smoker said:

I'm right there with you. 12.5 lb, Butt Rub and Oak.

I would say good luck but...... you're the man

The Cen-Tex Smoker

chris123stock said:

The Cen-Tex Smoker said:

I'm right there with you. 12.5 lb, Butt Rub and Oak.

I would say good luck but...... you're the man

Just a blind squirrel lookin' for a nut like everyone else. Get lucky every once in a while

cazzy

chris123stock said:

cazzy said:

Did you use mustard as a binder?

No just butt rub, nothing else.

I just saw a few yellow spots so I was curious. Lol

Good!!!!

cazzy

The Cen-Tex Smoker said:

cazzy said:

Did you use mustard as a binder?

I know you aren't talking to me.....

Of course I'm not lol. I will never understand the mustard thing...

chris123stock

Gonna be a long night

cazzy

chris123stock said:

Gonna be a long night

Why? Are you planning in staying up with it?

One thing I will mention Chris? I always find the hottest part on my egg is the back where the hinge is. I usually try to put my point at that end.

I noticed you have yours running sideways. Don't know how much a different it will or won't make, just throwing out more info to confuse you a lil bit. Lmfao

chris123stock

cazzy said:

Gonna be a long night

Why? Are you planning in staying up with it? One thing I will mention Chris? I always find the hottest part on my egg is the back where the hinge is. I usually try to put my point at that end. I noticed you have yours running sideways. Don't know how much a different it will or won't make, just throwing out more info to confuse you a lil bit. Lmfao

No I won't stay up but I do wake up to check temps. Next time I will put the point to rear, not sure if that will do anything, right now its over the opening of the platesetter anyway? May be the same. Well temp is staying at 239. And meat is 138, so figure it will stall any way so check at 6.  I would give ya a pic. But I can control my opening of the lid. Lol.

chris123stock

6am well lost my temp, dome was down to 190, meat at 154. Still looking good. Got it back to 225 dome. Gonna let it ride to 190-200. 

hapster

Looking forward to the results. Enjoy!

yellowdogbbq

Looks great so far!

The Cen-Tex Smoker

looks good.

Alton

Looks good so far.... Keep us posted

chris123stock

After 18 hrs. Its done, now for burnt ends. Well try anyway. 

sumoconnell

Well done sir.

chris123stock

chris123stock

milesbrown4

Now this post is pic-heavy!  Well done sir!  Brisket is the best thing off the BGE.  

Alton

Nice!, =D>

MrCookingNurse

Nice looking brisket Chris.

Can you tell me more about your bean urn??

chris123stock

MrCookingNurse said:

Nice looking brisket Chris. Can you tell me more about your bean urn??

The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 

U_tarded

chris123stock said:

MrCookingNurse said:

Nice looking brisket Chris.

Can you tell me more about your bean urn??

The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 

Does it have a lid? And do you have to get permission to use it?

Egghead_Daron

Very nice looking brisket. Nice work!

4Runner

Nice looking. If I didn't almost eat my weight in brisket last night I would be drooling. Thanks for sharing.

chris123stock

U_tarded said:

MrCookingNurse said:

Nice looking brisket Chris. Can you tell me more about your bean urn??

The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 

Does it have a lid? And do you have to get permission to use it?

Well the lid...... yes I broke it. So no lid, but it get the smoke without it, also its better to beg for forgiveness then ask for permission )

MrCookingNurse

chris123stock said:

MrCookingNurse said:

Nice looking brisket Chris.

Can you tell me more about your bean urn??

The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 

Your mom in law.... It's really just a pot, not an urn right?? :(