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Unread 03-02-2009, 09:26 AM   #12
Hachie Qer
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Originally Posted by Smokey Al Gold View Post
You're right now that I think of it all we did was eat. We were in Campwood TX at Cooksey Park. Did a little fishing and drinking.

That brisket is beautiful! I've always cooked brisket in about 6 hours on an ECB and a Weber 22.5 indirect with great results. I am just about to start learning on a horizontal offset at lower temps to see how that goes. (see the NBBD thread today) It will definitely give me more cooking space and I think that will be a great way to cook poultry. I'll see how it goes, but I suspect that I am going to prefer higher temps for brisket.
Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe
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