Lowbrass
Knows what a fatty is.
Hi all,
Don't get to post here nearly as much as I like, but as a middle school teacher with a 4 year old and one on the way, I kind of get busy. Always Qing or grilling though. I smoked a Father's day brisket (gift) last night, with the meat going on the WSM at midnight, foiled at 8am and 171 degrees, and coming off to rest at 10:20. Getting ready to separate the point and cube it for burnt ends. I mostly smoke butts and ribs, brisket is the occasional treat since it is a little more expensive for our budget. I am hoping to get KCBS judge certified next spring/summer (I know there was a class yesterday in STL but it was my daughter's birthday) which will hopefully lead to competing and my ultimate dream of catering/bbq joint.
Don't get to post here nearly as much as I like, but as a middle school teacher with a 4 year old and one on the way, I kind of get busy. Always Qing or grilling though. I smoked a Father's day brisket (gift) last night, with the meat going on the WSM at midnight, foiled at 8am and 171 degrees, and coming off to rest at 10:20. Getting ready to separate the point and cube it for burnt ends. I mostly smoke butts and ribs, brisket is the occasional treat since it is a little more expensive for our budget. I am hoping to get KCBS judge certified next spring/summer (I know there was a class yesterday in STL but it was my daughter's birthday) which will hopefully lead to competing and my ultimate dream of catering/bbq joint.
