bcis93
Knows what a fatty is.
- Joined
- Jul 24, 2006
- Location
- Born in...
Did a full practice cook in preperation for Benton Ky contest. Started preping meat Saturday morning. Fired up the smoker @ 6PM and put 2 briskets on @ 7 PM followed by 2 pork butts @ 8:30 PM. Sunday morning added 6 racks of Babys & 15 chicken thighs. Removed and prepared turn in boxes at 12:00, 12:30, 1:00, & 1:30. Chicken was moist & flavorfull, ribs were killer, butt was great, brisket was dry.... Tried a different approach & it didn't work as well as expected. Brisket is suppose to be my strong point but both were dry. Pulled both @ 180, wrapped & placed in cooler. Not sure where I went wrong? Think I will return to my old method used for 20 years for Benton then go back to the drawing board. Here are some pics