cameraman
11-30-2009, 12:47 PM
the last of some good eats
http://dacamerawork.com/food/tdayleftoversjpg
except for
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THIS!
http://dacamerawork.com/food/tdayfreezer.jpg
Thanks for all your help. This T'day was a personal best. The 12.5 lb packer cooked at +/- 250 for thirteen hours then got wrapped with some cut carrots and celery and beef broth and put in the fridge until 2 hrs before eating when it went in a 325 oven. The ribs went for 5 hrs at +/- 225 for 5 hours and the two shoulders went for about 12 hours at +/- 225.
Everyone loved everything but the brisket was the hands down favorite (myself included). What I'm about to say is going to sound kind of braggy but I mean it as a nod to the teachings on this great site, not as a kudo to me -- The brisket was one of the most succulent pieces of meat I've ever eaten. You guys rock.
http://dacamerawork.com/food/tdayleftoversjpg
except for
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|
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|
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|
|
|
|
v
THIS!
http://dacamerawork.com/food/tdayfreezer.jpg
Thanks for all your help. This T'day was a personal best. The 12.5 lb packer cooked at +/- 250 for thirteen hours then got wrapped with some cut carrots and celery and beef broth and put in the fridge until 2 hrs before eating when it went in a 325 oven. The ribs went for 5 hrs at +/- 225 for 5 hours and the two shoulders went for about 12 hours at +/- 225.
Everyone loved everything but the brisket was the hands down favorite (myself included). What I'm about to say is going to sound kind of braggy but I mean it as a nod to the teachings on this great site, not as a kudo to me -- The brisket was one of the most succulent pieces of meat I've ever eaten. You guys rock.