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LSG VO 1st brisket - live cook in seattle (PRON)

The Wookiee

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doing a prime packer (13# pre-trim) been wet aging ~3wks waiting for the beast... feed the beast & it'll feed you well!!!

chicken standing at attention facing off with drummies & veg was for dinner last night. got the oven rolling 325-425 with good control using pinwheels on baffle plate & chamber. tasty. forgot to capture the finished product as we were so hungry but damned juicy & tasty.

so for TODAY. up at 5a, chimney of lump lit @ 515, poured over more lump at 545... trimmed & seasoned the packer (salt & pepper). added a few logs, got roaring up to 300 and settle in @ 275. carnage on @ 7.

here we go!

thanx4looking...
 
& more...

of course proper seattle morning... drizzley rain just picked up a bit
 

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color check & spritz... wrap in BP in a bit...
 

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Looks like a beauty (cook and smoker), I may have to stop by. :biggrin1:

Did you get the brisket at Costco - I picked up one of these bad boys yesterday, first time I've seen it so I had t get it.

 
yup - Costco prime. damned good value.

wrapped...

cooking today (47degr & rainy) very different than earlier in the week (70's & sun) - beast eats different - though still chugs along!
 
This is going great, and the cooker is working just fine
 
Just pulled the carnage... Felt soft/flexy and IT 202... Wrap in foil and into the warmer to hold.

Doctored quick bush beans ( chopped onion vinegar seasoning etc) and no boil Mac and cheese into the main...
 

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And the hold

Sorry pics are sideways... From phone...
 

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All looks really good.

How were your cooking chamber (not the warming oven) temps right to left with your tuning plate spacing?
 
How were your cooking chamber (not the warming oven) temps right to left with your tuning plate spacing?

~ 25 degrees as set now. driveway with same measured distance b/w plates was 5-10... the angles/levels are a touch different... will dial it in more as i go but i don't mind a variance too much as long as i can predict it. we'll see...
 
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