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first packer.... good night buddy
SkinnyV
Posts: 3,404
See you tmw, hope it ends well. BTW I have no idea how all this will get eaten but I wanted some fun, figure that out later.
Seattle, WA
Comments
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And by the looks of it; some fun will be had.
Cook the brisket and they will come...
You have neighbors and friends don't you?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That's the plan, neighbors family of 6 leaving, love feeding them. Told wife if its looking good APB on a BBQ tmw. 80+ degrees here in Seattle after a crappy week of on and off rain.Seattle, WA
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Legs down PS?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Did you rub it? I cover mine completely.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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It's 10 hours later, how's the cook going and what is your dome temp?Everyday is Saturday and tomorrow is always Sunday.
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Good morning sunshine, first open of the dome 10.5 hrs later. Dome temp 230-250 range, caught it in the first hr trying to run to 300 but caught it and brought it back down.
Rubbed it ( badd byrons, mustard, garlic powder, brown sugar), PS is legs up not sure legs down in woo is possible.
Still some time to go and I will attempt burnt ends for the first time.
Seattle, WA -
Looking good!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
What a beauty! =D>
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Oh man, that looks awesome! I am dying to try one of those soon. I need to raid the pantry after looking at this post.....
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I'm in a similar state. Doing my second brisket on the egg. This time I found a choice packer a little over 11 pounds (that was the smallest Choice HEB had). Put it on last night at 10:30PM. It is 11AM now. Egg has been cruising between 225 and 250 since then (my DigiQ helps) and internal temp has been stalled at 160-165 at least since 4AM. Dinner for 4 is at 6PM. Should work out just about perfect. Will be having left-overs for a few days
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Ahead of schedule pulled it @ 195 FTC the flat. Once I pulled the point the flat didn't look too thick.... Worried about dryness but we will see.
Burnt ends, rubbed and sauced lightly. Threw some drippings over the top and back on. Drip pan is a must for this cook. I have the CGS 13.5
Seattle, WA -
Flat as I suspected some what of a fail. It is thin and I think it over cooked since its pulling rather than slice.
Burnt ends home run.... Really shine and worth the cook
Sandwich A+ ( flat and some burnt end slices to top it off)
Win some you lose some.
Packer must Have to be big to get a thick flat.
Seattle, WA -
Overall not a bad finish in my book! EnjoyMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
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