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Old 08-05-2008, 12:20 PM   #17
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

I went out this morning at about 6:30 to pull the briskets. The Spicewine was chugging along at 275. The brisket temps were 170, 185, 190 and 195. All the briskets were roughly the same weight, give or take 1/2 a pound.

Here is the amount of charcoal left...

I put all of the briskets in pans and put them in the cambro. Not seriously worried about slicing because it will all be chopped for sandwiches.

I will take more pics when I get home this afternoon.
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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