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Old 04-14-2014, 04:50 AM   #86
Knows what a fatty is.

Join Date: 07-23-13
Location: Houston,Tx


How did the Guru with the 10cfm fan work out ?

Originally Posted by mikes1212 View Post
Cook number two could not have gone any better, and everything was perfect! The brisket was moist and tender and the fat that I left on (about 1/4"), had completely rendered off. Maybe one one the best briskets I have ever made! The pork butt needed two spatulas to hoist off the grate, because it wanted (and did) fall apart. When pulling apart the butt, I noticed that most all the fat rendered off and I was left with only a small amount of fat that was not suited to leave in with the meat. Lots of good flavor from both. I was slicing the brisket and a buddy who dropped by for some que was eating it as fast as I could slice it.

We had baked beans, coleslaw and some bread to go with it. Sorry I did not get any pictures of post cook, there was too much going on with company as such to turn the camera on, which was sitting close by.

All said, this was a pleasant cooking experience!
Large BGE
Lonestar Grillz Insulated Vertical Smoker
Epicoa Scheer Vaquero Rotisserie
Epicoa Scheer Rio (Argentine style parrilla)
Twin Eagles Sear Station
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