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Old 04-15-2010, 02:53 PM   #16
wildflower
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Didn't know it was your birthday, I'll bring the beer!
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Old 04-15-2010, 02:59 PM   #17
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Quote:
Originally Posted by EatonHoggBBQ View Post
Halftime report. 5 hrs into the cook it's sunny and 80°.
With cruise control on the Klose set @ 250° it's time for a birthday drink and listen to a little Albert King.

I knew there was something I liked about you! My birthday was yesterday, I LOVE Albert King (all the King boys - hence the screen name) and, well, I posted my first pron of a beef cook yesterday. Good stuff all the way around!!
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Old 04-15-2010, 04:01 PM   #18
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2 hours, no updates.. you REALLY suck today!
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Old 04-15-2010, 04:08 PM   #19
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Keep it Smokin...Hope you got an Alarm Clock, handy, cause the last time I drank beer while doing a long cook, the beer won out, and I almost burned my meat if it were,nt for the Wifey
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Old 04-15-2010, 04:19 PM   #20
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2 hours, no updates.. you REALLY suck today!



8 hrs and stalled at 145° Been sitting there for about 2hrs now.

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Old 04-15-2010, 05:31 PM   #21
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8 hrs and stalled at 145° Been sitting there for about 2hrs now.

Man, Stall action! One butt is out of my cooker and the second one is at 193! 13.5 hrs now.
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Old 04-15-2010, 05:33 PM   #22
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Dang the wind wasn't blowing my way or I would have found you lol.
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Old 04-15-2010, 06:49 PM   #23
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Dang the wind wasn't blowing my way or I would have found you lol.

I'm in the south end.......can't you smell it???
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Old 04-15-2010, 06:57 PM   #24
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Good choice of music. Albert could make that Flying V cry. Too bad those old timers don't get the recognition they deserve.

Two words........... Blues Power
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Old 04-15-2010, 09:44 PM   #25
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Looking good
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Old 04-15-2010, 09:52 PM   #26
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Looks great! How many beers so far?
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Old 04-15-2010, 11:41 PM   #27
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Wait for it....... Wait for it ..........
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Old 04-16-2010, 07:53 AM   #28
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Dem blues is killin' me and so is lookin' at dat fine piece of BBQ goodness.
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Old 04-16-2010, 09:03 AM   #29
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Took the flat to 160° then separated it from the point. Re seasoned the flat and point and put it back in the pit. Wrapped the flat at 170°, put it and the point on the top shelf, cranked the heat up to 300° and cooked it to 195°. By then the point was done also. Put the flat in the cooler for 1 1/2 hrs. to rest. Cubed the point and sauced it with Blues Hog and dug in. Brisket was moist and tender. Did the pull test on a couple of slices and it was about an 8 if I was judging it. It was definately worth the 12hr plus wait.







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Old 04-16-2010, 09:12 AM   #30
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To reiterate what was said above, dem bluz is killing me, and so are the pics of that beautiful brisket! Wonderful job, great posts!
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