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?
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.