Brisket dry run...
Pits loaded up since 730 this morning... put in the last Kobe brisket.. trying a diferent rub mixture and gonna do the fat cap down I been reading about... Todays a day of cookin and experimenting and practicing..
Picked up 32 of fatties in Baltimore at a supermarket that looked like fattie heaven... got 5 different brands...
And just for Bill.. i put in 5 fatties too.. a bob evans, a tennessee pride, a jamestown brand and 2 JD's.
figure 3 will have to be sacraficed and the other 2(maybe 1) just might make it all the way thru a 3-2-1.
Tried that last week 1 made it to 2-eat, the second made it to 3-.5-eat.
figure.. put in 5 and 1 or 2 are bound to make it to the cooler... maybe.
Think around 11, a pack of wings are goin in too... bad thing to start cookin at 730am when your hungry..
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
2 Pit Barrel Cookers
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.