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Re: Just bought my 1st brisket
That is exactly why I started going 250-275. It narrows the window for finish time dramatically in my experience. I've had a 12 lber go for 20 hrs at 225. At a slightly higher temp, they seem t…1 · -
Re: For You Blackstone Grill Users
Looks good Leroy. Glad you got it fixed up.1 · -
Re: Bad Byrons Butt Rub or Meatheads Memphis Rub?
I like both. What temp do you plan to cook at? I have better luck with Memphis Dust at 250-275 since it has a high sugar content. To me, this keeps the bark a little sweeter. Bad Byron's is more…2 · -
Re: OT - Blackstone - Which one?
@blasting - yep! I saw that thread but for some reason, I thought there was no weld bead on the griddle in the earlier thread. I would have put it on right away if I had paid closer attention. =)1 · -
Re: OT - Blackstone - Which one?
Mother's Day brunch was a success today. We had 13 people here and did the bacon and hash browns first, followed by french toast, on the BS. We also did Scotch eggs on the LBGE. Didn't get …2 ·
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