- Joined
- Aug 11, 2003
- Messages
- 12,887
- Reaction score
- 1...
- Location
- Chicago...
- Name or Nickame
- Professor Dickweed
I just brisketized my Pa kettle today.
5# pork loin, took to 165 over 2 hours in the Weber Kettle, offset with apple wood.
Had a 1/4" smoke ring. Wrapped in foil, then to 190.
Cooler to 165. opened, juice pouring out. Sliced. Super tender.
Threw Taters in foil at the same time. They were awesome.
God I love that kettle.
40mph winds canceld my smoking plans.
5# pork loin, took to 165 over 2 hours in the Weber Kettle, offset with apple wood.
Had a 1/4" smoke ring. Wrapped in foil, then to 190.
Cooler to 165. opened, juice pouring out. Sliced. Super tender.
Threw Taters in foil at the same time. They were awesome.
God I love that kettle.
40mph winds canceld my smoking plans.