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Old 02-28-2005, 02:34 PM   #12
Jeff_in_KC
somebody shut me the fark up.
 
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Join Date: 01-04-05
Location: Pleasant Hill, MO
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I posted in my "splits" thread but here's a brief summary:

Ribs were outstanding but the brisket had a bit too much smoke flavor to them. Had nearly a half inch smoke ring on the meat. Looked pretty but I think it made some of the smaller ends of the meat a bit harsh. Moisture-wise, it couldn't get much better! It was a lot better than the first one I did in early February when the brisket came out a bit dry.

Next time, I'll not let the pit temps drop below 200 by me falling asleep! That should mean I'm keeping charcoal on them rather than having to try to quickly raise the temp by tossing in splits of hickory! Lessons learned...
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