BBQ Bandit
Babbling Farker
Same way I do mine - regardless if its on the WSM, Klose, or Lang.
brisket....fat up or down??????
- Thread starter DubfromGA
- Start date
Same way I do mine - regardless if its on the WSM, Klose, or Lang.
jimmyinsd
Full Fledged Farker
since i foil i dont get a good bark anyway, and i use a drip pan in the uds so i dont get the intense heat blast so i figure it doesnt really matter that much whats up or down. i have messed around and done them all sorts of different ways and the only certainty that i have found is there really is no certainty.
like the coin flip reference, how they land is how they land.
like the coin flip reference, how they land is how they land.
DubfromGA
is Blowin Smoke!
I ruled out temp probe trouble with an old trusty thermometer.
It proved everything was correct.
I doubled the wrap and let it rest at the 11th hour. It was 201 internal.....pit stayed around 225 most of the time.
Coals were still fit to cook up steaks, burgers, wings or anything else. Got to love an efficient smoker-fuel source combo.
It proved everything was correct.
I doubled the wrap and let it rest at the 11th hour. It was 201 internal.....pit stayed around 225 most of the time.
Coals were still fit to cook up steaks, burgers, wings or anything else. Got to love an efficient smoker-fuel source combo.
DubfromGA
is Blowin Smoke!
I didn't have anything other than a oversized steak knife to slice with. This will be remedied by next brisket smoking.
Leftovers will be enjoyed !
I really appreciate all the advice from everyone. This thing was fun to cook. I'm looking forward to doing another sometime soon....just have to work it into a day off.
Leftovers will be enjoyed !
I really appreciate all the advice from everyone. This thing was fun to cook. I'm looking forward to doing another sometime soon....just have to work it into a day off.
