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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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14-11-2004, 09:39 PM
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12:35pm
Its now 14 hours later and not even the butts are done. I wonder how long
things were cookin' at 170 last night while I was sleepin'. I was really hopin' to have everything wrapped and in a cooler by now so when people came for dinner at 3 I wouldn't be workin'. Oh well. No such luck. The WSM is still cookin away at 230 and, the last time I checked, the butts had maybe made it to 160(I just don't trust meat therms) and the same for the brisket. Still a bit tough on the fork test. I think it may be time for a Pilsner Urquell. Ya think? -- Fosco Gamgee Whitfurrows and his 6" boner 
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