WineMaster
Babbling Farker
Butts and Brisket just went on for the New Years Party.
Any-One else up tendin the fire
Any-One else up tendin the fire
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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
3:00 And the Party Begins
- Thread starter WineMaster
- Start date
L
Larry Wolfe
Guest
I'm tending to a pot of coffee, but I'll keep you company if you send me some samples!!
WineMaster
Babbling Farker
Could use that nap about now, but will wait till I reload fuel.
That will give me a good 4-5 Hours
Brian in So Cal
Babbling Farker
3:35 am here. Wish I was up this early doing some smokin, but alas I have to go to work.
HoosierTrooper
Full Fledged Farker
7:20 AM here. Two 11 lb briskets went on at 3:30 AM. Just finished a plate of biskets and gravy.
Dr_KY
Quintessential Chatty Farker
Cool I gotta pick the wife up from work so I'll be back in 5.
jestridge
somebody shut me the fark up.
Got up a 4 an lite off had 2 butts and 2 ribs on by 5
thet up to 155 now
. for being a cold morning (28f) the cooker sure heat up fast been holding heat real good.
thet up to 155 now
. for being a cold morning (28f) the cooker sure heat up fast been holding heat real good.
and the party begins
Tonite we are going to a party and I am taking pumkin soup and bigs in a blanket. At the stroke of midnite on goes a 13lb beef clod. I will be injecting it with AJ and beef base, I will cook it at 180* overnite until the morning and then turn it up to 250* to finish it with a internal temp of around 197* I will be letting the guru run the show on the BWS and oh ya the high for the day here in KC is only going to be in the 30*
Eric
Tonite we are going to a party and I am taking pumkin soup and bigs in a blanket. At the stroke of midnite on goes a 13lb beef clod. I will be injecting it with AJ and beef base, I will cook it at 180* overnite until the morning and then turn it up to 250* to finish it with a internal temp of around 197* I will be letting the guru run the show on the BWS and oh ya the high for the day here in KC is only going to be in the 30*
Eric
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I smoked a some briskets on Saturday. Taking one point to the party tonight for some burnt ends. Warming it for an hour at 250 sound right? I'll add some broth and worchestire and cover the tin to let it steam a bit.
WineMaster
Babbling Farker
Which Guru Do you guys use on your Competitors?
We have one of our cookers using the 10 CFM and are going to get another but we are wondering about the 25 CFM.
Thanks Dan
We have one of our cookers using the 10 CFM and are going to get another but we are wondering about the 25 CFM.
Thanks Dan
