 |
|
| 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. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to alt.food.barbecue
|
|||
|
|||
Man, am I an efficient cook or what
Did 5 packer cut briskets this morning, average weight of 13lbs. This
time and the last time they came up to 190F in less than 6 hours. Just finished foiling them and putting them in the cooler. Temps were over 300 for a little bit, but mostly 250-275 or so, hotter near the firebox of course, and a bit cooler away, biggest pieces went closest to the firebox and on top. Am using raw wood, mostly almond this time. Started the cook a about 7:45 and pulled the meat off a little before 1PM. Have always read about 12-14 hour cooks for brisket. Wierd. Anyway, will have some happy amigos come Monday. Dale |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| OT The one-legged cook is now a one-handed cook | General Cooking | |||
| Cook-Along planned for Chris's New Mexico Cook-in! | General Cooking | |||
| Cook's Illustrated new! way to cook steak | General Cooking | |||
| Talk about efficient use of newsgroup content | General Cooking | |||
| Cook ... cook ... cook ... post ... cook | General Cooking | |||
Threaded Mode
