Brisket off the egg at 8.5 hours.....

Marine Cook

[img]http://www.collforsignsandgrafix.com/images/Brisket/Brisket 18.JPG[/img]

<p />Pulled it at 190 degrees and 8.5 hours. In two layers of foil wrapped in a towel and into a cooler to wait for taters to cook.[p][img]http://www.collforsignsandgrafix.com/images/Taters/grilled sliced taters.JPG[/img][p]Got this recipe off the Dizzy Pig site.[p]Semper Fi,[p]MC

Borders

Marine Cook, nice. That potato recipe is great.

Unknown

<p />Marine Cook,[p]As my son is so fond of saying ... sweeeeeeet ... that bisket looks good ![p]I'm doing a NB inspired chicken chili today ...[p]

Marine Cook

MN Chill,[p]Looks good.......now where do you live and what time is supper?[p]Semper Fi,[p]MC

WooDoggies

Marine Cook,[p]Very nice! [p]That's a great idea to use the pizza screen directly on the fire ring..... perfect for small items.
Looks like I'll be heading to the store for yet one more eggsessory.[p]Cuppa Joe,
John

Crab leg

MN Chill,
Care to share that recipe? That looks great.
Seth

Unknown

Crab leg,[p]Won't say there really was one ... splatch cocked a 4lb chicken. Little olive oil and Dizzy Jamican Fire Walk - 90min at 325 over a dip pan. Then shreded the chicken and added to 4 cans great northern beans, a large onion sauted with garlic (I like garlic alot - maybe 6 cloves), can of chicken broth. Also roasted 3 pablanos and added a can of tomatilos. Cooked slow on a small, 225 for 3 1/2 hours, no smoke wood for this. Added some beer at the three hour mark, seemed a little dry when I was checking it annnnndd I happen to have a home brew in my hand at the time ...