- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
Time to wrap after just a bit over 4hrs. At this point heat is heat and I would normally just chuck into an oven depending how much attention I want to spend and fuel to use vs the oven. But for this go round I'm running it the whole time in the smoker. I should have put just 5lbs in there to see how much it burns down, but I put all 40 in there.
Doing a raised pan wrap on the brisket and adding in some au jus so there is extra sauce
Here's the butt and I stole a bit and there is color in the meat and tasted good
Brisket wrapping and both back in. I'll check it after it hits 204
So far no complaints. Maybe I'll do a post cook video reflection on my thoughts and feelings and emotional state......after a few more steele reserves :-D :shock:
Doing a raised pan wrap on the brisket and adding in some au jus so there is extra sauce
Here's the butt and I stole a bit and there is color in the meat and tasted good
Brisket wrapping and both back in. I'll check it after it hits 204
So far no complaints. Maybe I'll do a post cook video reflection on my thoughts and feelings and emotional state......after a few more steele reserves :-D :shock: