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View Full Version : 10 lb brisket ready in 8 hours....with pron!

smooookin
05-18-2008, 02:41 PM
I guess she's just gonna rest in the cooler for a while.

Started out at 6 this morning getting the UDS fired up. Life in a camper is a million times better than in a farkin hotel!

http://img.villagephotos.com/p/2006-11/1230463/gettinstarted.jpg

Just getting started with a load of RO lump and a chunk of Pecan.

http://img.villagephotos.com/p/2006-11/1230463/ftwbrisket1.jpg


Almost there!
http://img.villagephotos.com/p/2006-11/1230463/ftwbrisketa.jpg

I can't wait to tear into this thing, it should be very tender, that probe almost fell in.
Hook_Line_and_Sinker
05-18-2008, 02:55 PM
looks great

there is no hotel that would let you have that kind of meal

(overheard at the front desk ) I plan on taking a 55 gallon barrel and loading it up with a nice smokey lump charcoal fire and cook a few meals throught my stay. will that be a problem? :-D
trp1fox
05-18-2008, 03:07 PM
Nice looking brisket. Yes, there are some advantages to the RV over the hotel.
Norcoredneck
05-18-2008, 03:30 PM
Always friends in the Trailerpark with food like that to share. I wanta see it sliced.
Meat Burner
05-18-2008, 03:41 PM
Jeff, where are you? Did you build the barrel there or take it with you? Anxious to see the finished brisket.
smooookin
05-18-2008, 03:44 PM
Jeff, where are you? Did you build the barrel there or take it with you? Anxious to see the finished brisket.


I am in Fort Worth, actually just west of Ft Worth. The barrel I am using is a buddy of mine's. I have one seasoning as we speak. The one I built last month was snapped up by one of the other guys.
OSD
05-18-2008, 06:25 PM
Oh man, What a way to start the day!! Lookin' good.
smokinbadger
05-18-2008, 06:28 PM
I guess she's just gonna rest in the cooler for a while.

I can't wait to tear into this thing, it should be very tender, that probe almost fell in.

Well, did ya? How was it?
smooookin
05-18-2008, 07:47 PM
The flavor was good and everyone enjoyed it. I couldn't figure out why the bottom was overdone until the owner of the drum says, "I forgot to tell you the thermometer is off almost 20 degrees"

So, I was cookin over 250 all day!:mad: From now on, I will only use my probes.