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starkey0417
Guest
Alright! First brisky in 8 years went on at 6:08 this morning! Haven't had my old smoker for a while, just cleaned it up last week and she's a ready to go. I'll let you all know how it turns out! 
DaChief
Babbling Farker
- Joined
- Jan 28, 2007
- Location
- Melbourn...
Didn't happen unless we see pics!
Norcoredneck
somebody shut me the fark up.
- Joined
- Jul 11, 2006
- Location
- Norco, Ca.
Agree...
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starkey0417
Guest
I had to figure out how to upload the pic first. But...here it is!
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Yay! It DID happen! Can't wait to see the results.
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starkey0417
Guest
Well.....there's always next time. I've got one of those old bandera types (it was a less expensive one), and had a helluva time keeping the temp down. It was always getting up to 250+, and was hard to get back down to 225+. It had been 8 years, so I had forgotten a thing or two. I will definatley need to get one of those thermometers to drop down the chimney to keep a more accurate temp, it still has the original thermo which is probably off.
The meat was still ok, though, just not what I used to do.
I will try again next time we have some nice weather, and keep posting and reading to get more ideas!
The meat was still ok, though, just not what I used to do.
I will try again next time we have some nice weather, and keep posting and reading to get more ideas!
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Hey, if it was edible, then it was still a success at some level. Keep at it.
I found that if you over cook a brisket, chili is a great use. I stupidly keep mine on till 205 and it was over done. Going to try two briskets this week-end and pull much earlier.
There was an earlier thread with lot's of excellent recipes.
There was an earlier thread with lot's of excellent recipes.
