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Last Active


  • lousubcap said: SRF for the win every time.  Congrats on bringing that cook home across the board. BTW- did you ever find the fan bracket?? Yes. The freaking thing got dragged behind the bottom vent sliding door, and as I slid it bac…
  • Well, the company picnic was today, and the cook started yesterday at midnight.  So,where do I start...It's almost midnight, the egg is coming up to temp, briskets are seasoned, all is ready to go. Before this cook I did my best to think of anything…
  • How can it be that you can fit a pork but but no rib rack? The pork butt is taller, no?
  • R2Egg2Q said: Where are you located?  Any chance the “sf” in your name is for San Francisco? Thanks for the replies! I am checking out AR at right now. Yes, I'm in San Jose! Seems like we're close!
  • Thanks @YukonRon. I was looking for more specific information as mentioned in my post right above yours: Ok, so my plan is to cook 1 or 2 SRF briskets and some ribs. I want to cook the ribs towards the end of the brisket cook. A few questions: 1) …
  • Ok, so my plan is to cook 1 or 2 SRF briskets and some ribs. I want to cook the ribs towards the end of the brisket cook. A few questions: 1) I intend to purchase the the second level raised grid to put the ribs on (…
  • Yes, serving at noon, travel time about 15 minutes. I can stat the cook either the night before, or any time early morning. That is really open. The first 6 briskets I cooked were unwrapped at 250, and took anywhere from 12 to 18 hours, and in some …
  • blasting said: @haroldopsf  Welcome, congrats on the XL, and on the compliments. Your honesty in terms of your results is refreshing.  Don't worry, it'll be fine.  And even if the cook doesn't meet your standards, it still the best BBQ most w…
  • One more thing, tonight I want to do a few things differently: - place it north south with point towards the back - cook at 250 on the dome instead of 225. I think this high piece would take too long at 225 and dry out Frankling raves about 275 in …
  • Thanks everyone for the replies, tips, and thread links. I forgot to say, that brisket did actually come out soft, and delicious. The probe penetrated the point as it if was warm butter. On the flat it had to puncture through the bark (the bark was …
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