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02-25-2013, 09:01 PM
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#1 |
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Full Fledged Farker
  
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Equipment Test / Cook Sunday Pron
Sunday we had to check our equipment and make sure all was okay for an upcoming contest. I ran by Sam’s and got the last Brisket they had. It was a 12 pounder and I questioned it but we needed to run a long cook so I took it.
 Brisket trimmed to 10 lbs. after injection and rub. Last edited by John Bowen; 02-25-2013 at 09:40 PM.. |
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02-25-2013, 09:09 PM
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#2 |
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Full Fledged Farker
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02-25-2013, 09:17 PM
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#3 |
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Inspired by Cowgirl lady I thought I would get foggy with what I found in the fridge but I did not get fancy
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02-25-2013, 09:18 PM
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#4 |
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Full Fledged Farker
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Don't make fun of my lop sided fatty - my first
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02-25-2013, 09:21 PM
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#5 |
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Full Fledged Farker
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02-25-2013, 09:23 PM
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#6 |
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Full Fledged Farker
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Wingman for the past 12 years keeping an eye on things!
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02-25-2013, 09:25 PM
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#7 |
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Full Fledged Farker
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Breakfast at 8:00
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1 members found this post helpful. |
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02-25-2013, 09:26 PM
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#8 |
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Full Fledged Farker
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Brisket wrapped at 168 degrees.
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02-25-2013, 09:27 PM
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#9 |
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Full Fledged Farker
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After 2 hours in the Cambro – still steaming.
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02-25-2013, 09:30 PM
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Full Fledged Farker
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02-25-2013, 09:37 PM
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#13 |
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Full Fledged Farker
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Tonight's dinner
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02-25-2013, 09:38 PM
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#14 |
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Full Fledged Farker
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Thank you for looking but for the life of me I don't know how you all cook and take pictures at the same time.
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02-25-2013, 09:39 PM
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is Blowin Smoke!
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Humphrey's DownEast Beast W/BBQ Guru |
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