jasonalan724
Full Fledged Farker
01/04/2010 - 5.25lb Flat
Injection - Butchers BBQ Brisket Injection (overnight)
Rub - Bovine Bold
Injected and rubbed, bout to get wrapped up for the night
10:45 am - Start
ECB Temp: 275* (spiked to 325* for ten minutes)
Meat Temp: 55*
12:00 pm
ECB Temp: 265*
Meat Temp: 135*
02:00 pm
ECB Temp: 270
Meat Temp: 162*
03:00 pm
ECB Temp: 300*
Meat Temp: 168*
4:30 pm - Pulled and Cooler
ECB Temp: 300*
Meat Temp: 190*
06:30 pm - Served
Peopl we over and i forgot to take a picture of the sliced pieces until it was served, i ran back in the kitchen with a slice to photo. My friends already think i strange about photographing food, haha.
Injection - Butchers BBQ Brisket Injection (overnight)
Rub - Bovine Bold
Injected and rubbed, bout to get wrapped up for the night
10:45 am - Start
ECB Temp: 275* (spiked to 325* for ten minutes)
Meat Temp: 55*
12:00 pm
ECB Temp: 265*
Meat Temp: 135*
02:00 pm
ECB Temp: 270
Meat Temp: 162*
03:00 pm
ECB Temp: 300*
Meat Temp: 168*
4:30 pm - Pulled and Cooler
ECB Temp: 300*
Meat Temp: 190*
06:30 pm - Served
Peopl we over and i forgot to take a picture of the sliced pieces until it was served, i ran back in the kitchen with a slice to photo. My friends already think i strange about photographing food, haha.
