L&S Virgin

DMshow · May 2015

Starting a brisket tomorrow morning at 0400 if the beer doesn't get the best of me. It's my first attempt at a low and slow so we'll see what happens. Wish me luck!

Image: https://us.v-cdn.net/5017260/uploads/editor/9k/nvvk87tnehqj.jpg

theyolksonyou · May 2015

Good luck. Just cook to feel and you'll be fine

Biggreenpharmacist · May 2015

I bet it turns out great. Low and slow leaves more room for error, in
my opinion. Cant wait to see the finish. Good luck!!!

johnkitchens · May 2015

I am excited for you. You will do great! Please be sure to post finish pics!

logchief · May 2015

I haven't popped mine yet on a brisket cause good ones are hard to find here in CA. Pork butts are great way to practice on the L&S. Keep them pics coming and I'm sure it'll be irresistible.

EggNorth · May 2015

Good luck on your brisket, I'm sure it will be fine. I will start one tomorrow also, but I probably won't be up at 4 AM.

theyolksonyou · May 2015

Just curious, is that for lunch, or is it gigantic?

UncleFred · May 2015

logchief said:

I haven't.... cause good ones are hard to find here in CA.

Au contraire mon ami. I have found very decent brisket at Restaurant Depot. But if you want to pay for the best (and get great customer service in the bargain) I suggest you check out a San Francisco area company named Flannery Beef http://www.flannerybeef.com/

Great selection of meats, fast delivery and prices aren't out of line with other online purveyors.

As a matter of fact we're having a variety of their "specialty" burgers (you can specify just about any blend of their meats in any proportion you choose) and a few growlers of Russian River craft brews on Sunday....

DMshow · May 2015

theyolksonyou said:

Just curious, is that for lunch, or is it gigantic?

It's definitely not gigantic. I think it was only about 12lbs before I trimmed it. Since I have no feel for a low and slow I figured I would start it extra early just in case. I am open for suggestions though, as long as its done by 4 PM or so I will be happy.

stemc33 · May 2015

Good luck. If you haven't started, put some more lump in your egg. Fill to the top of the fire ring.

icunrse · May 2015

I can't wait to see if you make the 0400 wake up, AND the finished brisket. I will not be making my 0600 trip to the coast after last night's beer fest.

bluebird66 · May 2015

Good luck!

blukat · May 2015

Best of luck, keep us posted.

DMshow · May 2015

My 4 AM goal may have been slightly overly ambitious. 8:30 will have to do.

Image: https://us.v-cdn.net/5017260/uploads/editor/uo/hca7lcowsvfm.jpg

Jeepster47 · May 2015

Good luck ... looks good.

You pic shows the lump up to the top of the fire bowl. For a long low-n-slow that might not be enough, so do keep an eye on the available lump later on in the cook.

DMshow · May 2015

5 hours in. Time for the Texas crutch.

L&S Virgin

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