Brisket time again...
Yesterday I got up before dawn and fired up my UDS.
I did my set up by lantern light.
Temperature stabilized at 275° before 0500.
14.5 lb. packer Brisket on the bottom rack.
I added the top rack at 1100 hrs and loaded it with Polish sausages and foil packages of spiced Cabbage. (Had to have lunch)
I had Brisket,Potato Salad, and BBQ beans while watching football last night. Bama VS Vandy.
Good looking cook :thumb:
|All times are GMT -5. The time now is 12:24 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.