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Reload this Page 23:00.....brisket started
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-19-2013, 05:21 AM   #16
bbqwilly
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Looking good Dub.
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Old 02-19-2013, 05:46 AM   #17
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Originally Posted by apollocool View Post
Sorry I'm a newbie when it comes to cooking briskets in my Vision ceramic cooker, but is it necessary to use a drip pan?
Maybe not.....but it seemed like a good idea on a 12+ hr smoke.



2/3 of the water will still be in that pan when I'm finished.



Worked my way through season 2 of "Justified" and started on season 3.



Stall hit at 160. Actually fell back to 156........lasted forever and is just now coming back to 162.


Gonna wrap at 170.
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Old 02-19-2013, 05:54 AM   #18
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Love Justified!
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Old 02-19-2013, 06:32 AM   #19
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Dangitman.....still only 163.


Thing fooled me.
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Old 02-19-2013, 06:43 AM   #20
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Will be watching
YES now that's what lump should look like, after I use up this stubbs this will be my next lump to try
You will be amazed how dense the chunks are! Especially compared to other charcoals. They burn for a really long time. I got 3 cooks on the vault out of 20 lbs so far.
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Old 02-19-2013, 07:07 AM   #21
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Did that Kershaw Blur come in the bag too
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Old 02-19-2013, 07:14 AM   #22
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Did that Kershaw Blur come in the bag too

That'd really be a bargain!



I'm getting seriously hongry, now.


Nine hours.



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Old 02-19-2013, 07:17 AM   #23
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Love Justified!

Wish old Raylan would go back to toting 1911's.

I could use more eye candy. His ex is too bony for me.


The Glocks are cool, I love my G30....but they are......Glocks.
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Old 02-19-2013, 07:25 AM   #24
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As usual everything looking good and all bases covered.
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Old 02-19-2013, 07:35 AM   #25
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Wide awake....nobody else is up yet 'round here.....what else can I do but keep posting?







Good help is hard to find.






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Old 02-19-2013, 08:16 AM   #26
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looking good so far. keep the pics coming
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Old 02-19-2013, 10:01 AM   #27
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11th hour and ~180.





At least the sausage was ready.









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Old 02-19-2013, 10:17 AM   #28
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Sausage looks good – I was worried that hunger might overtake you. I bet the “help” perked up as well!
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Old 02-19-2013, 10:21 AM   #29
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Ready to see the final product of the brisket
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Old 02-19-2013, 10:36 AM   #30
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Great looking breakfast, can't wait to see the finished brisket!
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