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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2014, 11:52 AM
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#1 |
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is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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Poor planning.....crunch time
The wife's family is coming over, I had a brisket, some country ribs, and some wangs planned. Long story short there was a mix up on when they were getting here. So.......14.5 lb brisket went on the drum at 8 am the family will be here at 4pm. Turbo brisket time, drum at about 315*, I just wrapped at 12:30, IT was 175*, decided to crunch it so i could gain some time, color is good. I'm hoping for at least an hour of rest, keep your fingers crossed.
Pic prior to wrapping, my fan club in the background Attachment 89585 Last edited by ShencoSmoke; 11-20-2014 at 05:17 PM.. |
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01-05-2014, 11:54 AM
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#2 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Crutch to the crunch rescue. It will be awesome.
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01-05-2014, 11:56 AM
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#3 |
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Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Good luck....but I have a feeling you don't need it and you will be alright.
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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01-05-2014, 12:04 PM
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#4 |
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is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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They are a lively bunch, so I'm using oakridge death dust on the wings, stay tuned, this should be fun
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01-05-2014, 02:09 PM
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#5 |
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is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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3 pm update: I'm going to make it. Lid was shut till 3, probed very close the first time i stuck it so I'm sticking it in the oven for 15/20 till perfect so I can make room for the wings. Country style ribs are making my mouth water...
Attachment 89586 Last edited by ShencoSmoke; 11-20-2014 at 05:17 PM.. |
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01-05-2014, 02:27 PM
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#6 |
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is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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7 hours 20 min and I'm probing buddah.Attachment 89589
Last edited by ShencoSmoke; 11-20-2014 at 05:17 PM.. |
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01-05-2014, 02:31 PM
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#7 |
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Take a breath!
Join Date: 04-29-11
Location: Youngstown,Ohio
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Man that looks good!!
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Spittin' Feathers BBQ |
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01-05-2014, 02:32 PM
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#8 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Sounds like you will be just fine.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-05-2014, 04:06 PM
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#9 |
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is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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There are no words to explain.
Attachment 89596 Last edited by ShencoSmoke; 11-20-2014 at 05:17 PM.. |
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01-05-2014, 04:33 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Oh yes there are... delicious... drooling...
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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01-05-2014, 04:41 PM
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#11 |
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is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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The brisket was the favorite, these were next
Attachment 89598 Wings were good, but I wish I would have went a little heavier on the death dust. It was my first time with it and I played it too safe Last edited by ShencoSmoke; 11-20-2014 at 05:17 PM.. |
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