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Old 01-21-2012, 01:19 PM   #4
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland

And the 12 o'clock check in. Man it smells good out there.

I'm refraining from mopping b/c the injected pork seems so moist. The second pic I tried to focus down to the brisket. Brisket is 157 degrees internal temperature. I'm not sure whether I should foil it or just keep it down there?

I'm holding pretty good temperature considering it snowed and its freezing rain right now. Gotta love MD.

Weber Performer, 18.5" WSM, UDS.
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