Brisket on at 0600.......

Marine Cook

[img]http://www.collforsignsandgrafix.com/images/Brisket/Brisket 6.JPG[/img]

<p />Start the fire at 0550....that's a map gas torch for those of you that may not know. It's the only way I start my eggs.[p][img]http://www.collforsignsandgrafix.com/images/Brisket/Brisket 8.JPG[/img][p]Aint it pertty....[p][img]http://www.collforsignsandgrafix.com/images/Brisket/Brisket 10.JPG[/img][p]Three good handfulls of JD chips for smoke. This is one of those time when I've run out of chunks but the chips will do. I'll just keep the temp around 170-180 the first couple of hours. then bring it up to 225 or so.[p][img]http://www.collforsignsandgrafix.com/images/Brisket/Brisket 13.JPG[/img][p]Plate setter, water/drip pan, grill & then the brisket goes on and the top goes down.....time for a nice big cup of coffee and some html.[p]Some things are just worth getting up early for.....[p]Semper Fi,[p]MC

Smokin' Todd

Marine Cook,[p]Looks like a good start. This time no delay in finished pics! Hehehe[p]2/8 Echo Weapons,
ST

Pigasso

Mr. Marine Cook - pray tell, what is the rub that you used on the brisket? It looks excellent!

Marine Cook

Pigasso,[p]I used a mixture of Evangline's Cajun Shaker and Dizzy Pig Cow Lick. That's mainly because I didnt have enough of either one to do the entire brisket but I think it they will work very well together.[p]Below is a link to the page I'm putting together for this cook. The Brisket is at 151 degrees and we're at 3.5 hours into the cook. I expect to hit platue within an hour. The egg is running at 228 degrees right now.
[ul][li]Brisket Cook[/ul]

Unknown

Marine Cook,
That is going to be one great looking website. I notice that the pics are over running some of the text. A minor adjustment I'm sure. Good job!
Ed

Marine Cook

BbqEd,[p]Where was that? Are you talking about the floating add for flaming text with the Dragon?[p]MC

Marine Cook

[img]http://www.collforsignsandgrafix.com/images/Brisket/Brisket 16.JPG[/img]

<p />Marine Cook,[p]Brisket is at 185 seven hours into the cook with the egg crank'n at 247. I just forked it and it's not ready yet. I think I check it at 190 again. Looks good though and smells awesome.

Unknown

Marine Cook,
Purple frame at top nipping bottom of last line of text.[p]2nd pic of brisket in cryovac bag 1/2 of last line above.[p]Last 2 sets of pics completely covers last line above except for very top tips of the letters.[p]"The Chow Hall" about half of the line above.[p]Hope this helps.
~Cheers

Marine Cook

BbqEd,[p]Strange, I've looked at the page on three machine and 2 different browsers and I dont see any of that. You must you have your fonts set to large or largest? Medium is the default setting. You will experience the same thing on other sites as well with the fonts set that way. [p]Semper Fi,[p]MC

Unknown

Marine Cook,
You are absolutely correct and like I said, it looks spectacular now that you have made the minor adjustments.....to my computer. Heeeeee! First time it has ever been a problem but it's still better than the damn glasses. Great looking brisket too. I just pulled one that took 12 hours to get to 187. It was only a flat and is the first time I have done one. I usually do a packer like your's but I thought I would give it a try. Took longer that I expected so I'll try it for breakfast.
~Cheers

Marine Cook

BbqEd,[p]This one didnt take as long as I am used to. Not a problem though the cooler trick works well at holding the brisket until it's time to eat. Do the flats turn out as juicy as the packers do? That may be an option for a cook in my small while we are out in the RV for Thanks giving this year.[p]Semper Fi,[p]MC