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Unread 09-29-2013, 09:16 AM   #102
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Join Date: 09-19-09
Location: Mountains of SoCal
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Started mine last night on the BGE shortly before 9 PM with the intent of Brisket for the football games. Checked this morning and had an internal of 163 and a dome temperature of about 280 (time to replace the gasket again - too much air leaking in). Foiled it and added a bit of pan drippings. Opened up the vents a bit. Will check in an hour or so for doneness (fork test and temp). When it's done, I'll wrap it tight and throw it into my thermal bag for 2-4 hours.

Need to come up with a good sauce. Any suggestions? Something with a little kick, but not too much.
LBGEx2, Santa Maria Pit x2 (Small and smaller), OK Joe Offset, 3 Sizes Weber kettle.
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