Brisket just hit 190

Smokey

Following Dr BBQ's competition brisket process (with an exception to the wood used for smoke. Using pear wood ... smell great). I have just taken a 7# brisket off of the egg and she's resting in an ice chest. I did make sure to tuck her in with a towel or two to keep warm. Looking forward to brisket for lunch at which time the ribs will go on. [p]I'm using wicked good lump and figured I wouldn't shut the egg down, rather let it continue at about 230 degrees for a few hours, then just keep cooking! Aren't holidays great.[p]Smokey

Spring Chicken

<p />Smokey,
Speaking of "resting in the ice chest", I built me something just for that purpose. Naturally, it can be used for iced beverages too but it sure came in handy as a resting place for those two fantastic butts I cooked over the weekend. [p]Spring "Veteran Saluting Veterans" Chicken
Spring Texas USA

Smokey

Spring Chicken,[p]That thing is shweet! I like top (star) and sides (longhorn and boot). Anything on the side you cannot see?[p]Also, is it insulated? Is it lined with plastic or galvanized steel? If in I build a table, that's a great idea. Cold beverages or resting place for meat (but I would want galvanized or plastic that could be removed for draining/cleaning or replacement. (Man, the gears are turnin this morning)[p]Smokey

mad max beyond eggdome

Spring Chicken,
that's pretty cool. . .what's it lined with??[p]glad to hear you upright and the vision is starting to come back. .. .nothing worse than a have blind spring chicken