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haroldopsf
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Re: So I'll be performing in public :o
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. B… (View Post)1 -
Re: So I'll be performing in public :o
(Quote) Thanks for the replies! I am checking out AR at ceramicgrillstore.com right now. Yes, I'm in San Jose! Seems like we're close! (View Post)2 -
So I'll be performing in public :o
I got an XL back in April. Since, I've smoked lots of pork ribs, and 7 briskets. Out of these 7, 2 were like my shoe sole, 2 were not bad, and 3 were really awesome (number 4, 6, an 7). I brought the… (View Post)1 -
Re: So I'll be performing in public :o
(Quote) Thanks, I hope you're right. One thing that scares me is that I changed parameters throughout these 7 cooks as I'm trying different things out. Mainly, first 6 briskets were at 250 unwrapp… (View Post)1 -
Re: New member, many (brisket) questions
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 … (View Post)2