Am I Doing This Right?

[bigsapper]

:mrgreen:

 

[Midnight Smoke]

No, your cooking grate is turned the wrong way...

 

[bigsapper]

How 'bout now? :mrgreen: :mrgreen:

 

[Garrett]

The grate is wrong not the meat. Turn the meat back and fix the grate and you be should be fine.

 

[smokeyokie]

3-2-1 and blast off!!!! nothing wrong with that pic!!!! Looks like you have good amount of black pepper, gotta love it!!!!SMoke on Brother!!!

 

[bigsapper]

:doh:

I'll have to fix it on next weeks burn.

Hopefully I didn't ruin the taste too bad. :wink:

 

[The_Kapn]

I give.
WTF are you cooking and what is the question ?? 8)

TIM

 

[Teamfour]

No, you are not doing it right. The lid must stay closed in order for it to cook sometime this week.

 

[Grabnabber]

I saw what you did.

Clearly ruined. :mrgreen:

 

[smokeyokie]

:doh:

I'll have to fix it on next weeks burn.

Hopefully I didn't ruin the taste too bad. :wink:

Pepper will not ruin the taste!?!?! I love alot of pepper!!!!!

 

[Just BS]

What internal temp are you shooting for?

I just cooked my first one and went with the "when the probe slides into the flat like it's butter" method....although I did check the temp each time with the probe.

 

[buccaneer]

That is all wrong.
It's at YOUR house.
Sposed to be at MY HOUSE.

 

[bigsapper]

What internal temp are you shooting for?

I just cooked my first one and went with the "when the probe slides into the flat like it's butter" method....although I did check the temp each time with the probe.

That's how I do it. I'll start probing at 190*.

 

[bigsapper]

And this will be for lunch for my VFW Motorcycle Group after their Toys for Tots run tomorrow morning.

 

[Birddog1]

Dude

You are clueless. Send me you smoker and I will correctly dispose of it.

 

[tish]

Congrats of cooking for the vets. Bet they'll be hungry after the run. :wink:

 

[El Ropo]

Quit opening the cooker for pics and let it cook!

The only thing I could see wrong.

 

[bigsapper]

Got done pretty quick. 12 hours @ 225*. Wrapped and holding.

 

[bigsapper]

I need to work on my carving skills.

 

[bigsapper]

2 lessons learned on this run.

1. Grade of meat is important. I haven't done a bad brisket yet if its Choice. Select has been hit or miss.

2. S/P is good but I like Texas BBQ Rub #2 better.

Brisket is good.