Piggysquealers
Full Fledged Farker
Brethren, This is my first cooking post since joining. Here we go
I started with a 15lb packer brisket and trimmed all the fat from the bottom and all the fat from the point half of the top for burnt ends. I then rubbed it overnight.
The next picture is of my WSM 22 start up method. I put a chimney in the middle of the bottom grate and light it. When the top coals start getting white I leave the chimney in its place and pour unlit coals around it. When charcoals are at the top of the ring I remove the lit chimney and pour the white coals into the middle void left by the chimney. *Don't pour the unlit in until the very end or it will also light, leaving you with an inferno. I do not put any wood chunks on until immediately after I put the meat on, so I don't have face-fulls of smoke while I am messing with the meat and thermos.
Finally, this last picture is of the dome thermo next to my iPad hooked up to the iGrill. This shows how the dome thermometer is usually at least 30-50 degrees lower than the actual temp at the grate.
I will put another picture up when I wrap before bedtime. 8 more weeks until my Stumps Stretch ships..... it feels like a decade away.
I started with a 15lb packer brisket and trimmed all the fat from the bottom and all the fat from the point half of the top for burnt ends. I then rubbed it overnight.
The next picture is of my WSM 22 start up method. I put a chimney in the middle of the bottom grate and light it. When the top coals start getting white I leave the chimney in its place and pour unlit coals around it. When charcoals are at the top of the ring I remove the lit chimney and pour the white coals into the middle void left by the chimney. *Don't pour the unlit in until the very end or it will also light, leaving you with an inferno. I do not put any wood chunks on until immediately after I put the meat on, so I don't have face-fulls of smoke while I am messing with the meat and thermos.
Finally, this last picture is of the dome thermo next to my iPad hooked up to the iGrill. This shows how the dome thermometer is usually at least 30-50 degrees lower than the actual temp at the grate.
I will put another picture up when I wrap before bedtime. 8 more weeks until my Stumps Stretch ships..... it feels like a decade away.
ray:
