BRBBQ
Babbling Farker
Fired up my Baby Stumps today and the wind "blowed" :becky: 20-30 mph. I gave chicken another go, I did the same process as my last post on chicken >> "chicken night" except I left the bone in. The skin was bite thru and I didn't add as much Blues Hog Tennessee Red this time, it was a little spicy last time.. The brisket if you can call it one (weighed 3lbs) :becky: turned out good, in the pics if you can see the fat is rendered out between the meat, and it still had some juice. I did wrap in foil after the internal temp reached 175 F and cooked up to 204 F, I decided to foil since I was cranking the cooker temp up to 300 F for the chicken. I'd say the smoke ring comes from the Stubbs briqqs.
