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Old 09-29-2013, 11:29 AM   #104
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Originally Posted by SoCalWJS View Post
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.
Here are a couple recipes from Bluedawg. I have not tried them myself but I'm guessing they're good. I'm planning on trying 'em for my next beef cook.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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