"Happy Phriday Pharkers,what's Smoking this Weekend?"

Update. Pastrami on, got the bark set, put on a rack in the steamer pan with water, and wrapped in foil. Temp reduced to 170F and will stay there for 12 hours. Both meat temp, and smoker temp are hovering at 170F perfectly. N00bs, take note.
 

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SmokeRingsMatter said:
Update. Pastrami on, got the bark set, put on a rack in the steamer pan with water, and wrapped in foil. Temp reduced to 170F and will stay there for 12 hours. Both meat temp, and smoker temp are hovering at 170F perfectly. N00bs, take note.
Click to expand...


Why you got your grate all katty-wompus??
 
Not sure if I'm gonna pull something out the Phreezer (that'd be chucky, car's, or chix legs) or go and snag something else. :noidea: Plenty of Phood here.

Happy Phriday and weekend to Phu and crew and all y'all Parkers!
 
It's now Saturday but Happy Phriday Phu and pharkers!


We're still in Phlorida but are heading home tomorrow, a week early. We were meant to leave Monday but our flight got cancelled because Southwest is not flying into Chicago right now. So our only option was for tomorrow, arriving in CLE at 10:45pm. Going to Costco Monday to see what meat they're got.


Aveagoodweekend!
 
Chris2 said:
Why you got your grate all katty-wompus??
Click to expand...


lol. I was waiting for someone to notice and ask. The reason i have it slanted is so the juices don't pool on the surface of the brisket. This way the bark sets nicely. Some people will take a big wad of tinfoil and droop the brisket over it, i just slant the rack if im not cooking a lot of meats.
 
Pastrami on Rye and Halushki.


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Last edited:
About to start a chimney for some philets for some steak and eggs brunch action.
 
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