Should have confirmed it was bacon, you could have won the internet!
smoking 5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket
- Thread starter calchilihead
- Start date
ÂThe Hot Pepper said:
Damn missed my shot at the crown lol
ÂThe Hot Pepper said:
You'd have thought, until I used it!
Ok i lied i had to readjust a probe so here is a pic
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Probe's backing out ...
Âgrantmichaels said:
Nah come to find out one of my probes is busted. Â So I put a new one into the flat. Â Also its hot as balls here today so the temp took off a bit almost hitting 250 for an hour, so I brought it back down. Â Its my fault, was video gaming. Â But this is where we are at:
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Âcalchilihead said:I slowly touched my meat to see if it was willing. Â She did not refuse. Â I then grasped firmly at her widest part. Â I gently squeezed some yellow sauce onto her, rubbing her from top to bottom. Â I then flipped her over for full service rubbing. Â Next I sprinkled my magic dust onto her, kneading the magic in. Â She did not refuse. Â Slowly, she built up a thick layer of magic seasoning, culminating in a crescendo. Â We both finished at the same time and all was right with the world.
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Between these awesome pics and that riveting storyline my toungue got so stiff I couldn't put it back in my mouth until I drenched it with an ice cold beer.
#XXXFoodPorn
You must like raw beef
hahahaha
Haha ...
#WaterAndFire #Kumbaya
You really should't trouble yourself unless it's picking up speed and into the 300F's ...
I do think there's a little something to the truly low, low pork butt, but I have never felt like I've paid a penalty for a brisket running hot ...
In fact quite the opposite, I've def dried some of the brisket's flat's trying to finish off the point in a fire that just wasn't moving the needle quickly enough ...
I think the '05 burger champ cooks his in 300F 'hood these days.
#WaterAndFire #Kumbaya
You really should't trouble yourself unless it's picking up speed and into the 300F's ...
I do think there's a little something to the truly low, low pork butt, but I have never felt like I've paid a penalty for a brisket running hot ...
In fact quite the opposite, I've def dried some of the brisket's flat's trying to finish off the point in a fire that just wasn't moving the needle quickly enough ...
I think the '05 burger champ cooks his in 300F 'hood these days.
Ya im not too worried about the ends of the flat. Â For the party tomorrow we may do some chopped brisket sammiches and the flat even if a bit dry will be perfect for that tossed in a little bit of sauce. Â The point is massive on this one and will have the most succulent juices to squirt into our mouths. Â Gotta swallow em hard.
Trying to impregnate 'em?
Âgrantmichaels said:Trying to impregnate 'em?
Always am!
On a side note, my AC just died in 95+ degree weather. Â yay.
After hours guys are coming to look at it, hopefully it gets fixed. Â Its supposed to hit 109 tomorrow.