VitaminQ
is Blowin Smoke!
Anybody else up cooking? I've got 15 lbs of butts in since 9:30 PM. They're up to about 150 degrees internal and looking good!
Midnight oil
- Thread starter VitaminQ
- Start date
Neil
Quintessential Chatty Farker
Taking it slow today but over the weekend I will be cooking a 7# flat, two big yard birds, 4# eye of the round roast, and 4#'s of London Broil. Also have two 2# Bob Evans fatties to throw on.
Brauma
somebody shut me the fark up.
Dam Neil. I'm coming over to your house. Sounds good, bro.
I know where St Jo, MO is. Home of the Pony Express. Can I just go back there and hang a hard right to get to your house in MI?
You're quite the night owl VitaQ. You got Nixon bowling and butts on the grill at midnight. Hell of a man. Tear to the eye.
I know where St Jo, MO is. Home of the Pony Express. Can I just go back there and hang a hard right to get to your house in MI?
You're quite the night owl VitaQ. You got Nixon bowling and butts on the grill at midnight. Hell of a man. Tear to the eye.
Neil
Quintessential Chatty Farker
Hang a right when you get to Idianapollis and you'll be here in 3 1/2 hours.
Kevin
Quintessential Chatty Farker
Re: RE: Midnight oil
Neil, could you let me know how this works out? Doing a contest at the end of the month with beef roast instead of brisket. I'm working on a few of my old favorites myself this weekend.
Kevin
Neil said:
Neil, could you let me know how this works out? Doing a contest at the end of the month with beef roast instead of brisket. I'm working on a few of my old favorites myself this weekend.
Kevin
Hoorenga
is one Smokin' Farker
RE: Re: RE: Midnight oil
Looks like there are a few bros up and cookin'. I rolled out a little late and hung over this morning. I can see now that preparing everything the night before is good strategy. I was lucky I could get my shoes on let alone start a fire. Nice to know that there are other brothers out there smelling the coffey and smoke this AM. I posted a couple of pictures of my brisket. Wake up Neil!!!
Kevin, I have done a number of roasts but this is my first brisket. I usually stop cooking a roast at around 165 degrees internal temp. It doesn't need the tenderizing that a brisket does. I'm taking the brisket to 190 internal. I like my roast a little pink on the inside. Brisket is more like a pot roast or pork butt, you want it done through and through so it is tender.
Looks like there are a few bros up and cookin'. I rolled out a little late and hung over this morning. I can see now that preparing everything the night before is good strategy. I was lucky I could get my shoes on let alone start a fire. Nice to know that there are other brothers out there smelling the coffey and smoke this AM. I posted a couple of pictures of my brisket. Wake up Neil!!!
Kevin, I have done a number of roasts but this is my first brisket. I usually stop cooking a roast at around 165 degrees internal temp. It doesn't need the tenderizing that a brisket does. I'm taking the brisket to 190 internal. I like my roast a little pink on the inside. Brisket is more like a pot roast or pork butt, you want it done through and through so it is tender.
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RE: Re: RE: Midnight oil
How can we dance when our earth is turning
How do we sleep while our beds are burning
How can we dance when our earth is turning
How do we sleep while our beds are burning
YLBILL
Knows what a fatty is.
RE: Re: RE: Midnight oil
Neil, sounds like a great lunch, whatcha doin' for dinner!
Neil, sounds like a great lunch, whatcha doin' for dinner!
