the brisket is cooking

david · 08-31-2003, 10:13 AM

The brisket went on at 5:30...

Now to sit back and drink

BBQchef33 · 08-31-2003, 10:28 AM

After painfull analysis at bash I, experiments proved that earliest legitimate drinking time on a Sunday is as soon as the meat goes into the chamber and chamber reaches 220.

ok, that said... how big determines how long ya gonna be drinkin for.

:)

tommykendall · 08-31-2003, 12:33 PM

I got up at 3:30 this morning after about 3 hours of a drunken sleep. Staggered to the beast, rolled it out of the garage, and as I turned it around in the driveway to position it, one of the goddamn farking back wheels buckled and fell completely off. The whole farking unit almost crashed down in the driveway and would have probably landed on one of my wife's cars. So there I am, pitch farking black outside, half asleep and drunk, trying to hold up the beast.

I managed to slide the fallen wheel under the frame, then placed my hand ax on top of the wheel, and it was enough to support the unit. Ran and got a 4x4 block and that's what I got now. Pic attached. The brisket went on at 4:25am and hit 170 after 8.5 hours. It's wrapped in foil already. I am taken photos of pretty much the whole process (including slicing) and will post tomorrow.

tommykendall · 08-31-2003, 02:33 PM

Okay - 11.5 hours in the 230-250 range. It's about 188 internal. Not bad for a 14 pounder. I'll let it go another 30-45 minutes, put another wrap of foil and towel around and into the cooler. 2 racks of spares are about 1/2 way through the 2 phase of 3-2-1. Turds will go on in 30 minutes.

badger · 08-31-2003, 08:36 PM

My Bandera has come very close (several times) to what TK's did this morning, so I did a quick mod for my wheels so they don't inadvertently come off.

I added the quick mod to the mods section.

http://www.bandera-bretheren.com/UpD...it-lid-78.html

Bill-Chicago · 08-31-2003, 11:03 PM

TK?
You should try those rubber castors :)

david · 08-31-2003, 11:04 PM

Quote:

Originally Posted by willkat98

TK?
You should try those rubber castors :)

I think they bandera, just like a nova, up on blocks just screams class

08-31-2003, 10:13 AM	#1
david is one Smokin' Farker Join Date: 08-11-03 Location: Beaverton, OR	the brisket is cooking The brisket went on at 5:30... Now to sit back and drink __________________ David - Beaverton Steelhead Stats 2010: maybe I'll get around to buying a license this year! 2009: well, you'd need to actually go fishing to have stats :( 2008: David 0, Steelhead 1 2007: David 0, Steelhead 2

08-31-2003, 10:28 AM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	After painfull analysis at bash I, experiments proved that earliest legitimate drinking time on a Sunday is as soon as the meat goes into the chamber and chamber reaches 220. ok, that said... how big determines how long ya gonna be drinkin for. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-31-2003, 12:33 PM	#3
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	I got up at 3:30 this morning after about 3 hours of a drunken sleep. Staggered to the beast, rolled it out of the garage, and as I turned it around in the driveway to position it, one of the goddamn farking back wheels buckled and fell completely off. The whole farking unit almost crashed down in the driveway and would have probably landed on one of my wife's cars. So there I am, pitch farking black outside, half asleep and drunk, trying to hold up the beast. I managed to slide the fallen wheel under the frame, then placed my hand ax on top of the wheel, and it was enough to support the unit. Ran and got a 4x4 block and that's what I got now. Pic attached. The brisket went on at 4:25am and hit 170 after 8.5 hours. It's wrapped in foil already. I am taken photos of pretty much the whole process (including slicing) and will post tomorrow. __________________ tk PitBitch

08-31-2003, 02:33 PM	#4
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	Okay - 11.5 hours in the 230-250 range. It's about 188 internal. Not bad for a 14 pounder. I'll let it go another 30-45 minutes, put another wrap of foil and towel around and into the cooler. 2 racks of spares are about 1/2 way through the 2 phase of 3-2-1. Turds will go on in 30 minutes. __________________ tk PitBitch

08-31-2003, 11:03 PM	#6
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	TK? You should try those rubber castors :) __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

08-31-2003, 08:36 PM	#5
badger Bash lurker Join Date: 08-11-03 Location: Newark, CA	My Bandera has come very close (several times) to what TK's did this morning, so I did a quick mod for my wheels so they don't inadvertently come off. I added the quick mod to the mods section. http://www.bandera-bretheren.com/UpD...it-lid-78.html

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