JimmyR1Rider
is one Smokin' Farker
I ordered 2 of the 5" tel tru thermos for the Shirley tonight.
Also put on a brisket at 7 pm. It got probe tender at 198. Pulled it at 3:30 wrapped it in foil. Set it on the counter and took an hour nap.
Turned out real moist and pretty delish from the samples I took and gave the pups. They definitely approved, I'm lucky to have all my digits still lol.
Gonna take a nap for about 2 hours and fire up the Shirley again and throw that ham on. Gonna run as close to 325 the whole time as I can.
Anyway. I'll have a freezer full of good meat for sandwiches for the next month between the brisket and ham.
The brisket, just salt and pepper. No injection, no wrap 8 1/2 hours at between 250 and 340. Dipped to 200 a couple of times:
All vac sealed and ready for the freezer
Also put on a brisket at 7 pm. It got probe tender at 198. Pulled it at 3:30 wrapped it in foil. Set it on the counter and took an hour nap.
Turned out real moist and pretty delish from the samples I took and gave the pups. They definitely approved, I'm lucky to have all my digits still lol.
Gonna take a nap for about 2 hours and fire up the Shirley again and throw that ham on. Gonna run as close to 325 the whole time as I can.
Anyway. I'll have a freezer full of good meat for sandwiches for the next month between the brisket and ham.
The brisket, just salt and pepper. No injection, no wrap 8 1/2 hours at between 250 and 340. Dipped to 200 a couple of times:
All vac sealed and ready for the freezer
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