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
The Hot Pepper said:
Damn missed my shot at the crown lol
The 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
Probe's backing out ...
grantmichaels said:
Nah come to find out one of my probes is busted. So I put a new one into the flat. 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. Its my fault, was video gaming. But this is where we are at:
calchilihead said:I slowly touched my meat to see if it was willing. She did not refuse. I then grasped firmly at her widest part. I gently squeezed some yellow sauce onto her, rubbing her from top to bottom. I then flipped her over for full service rubbing. Next I sprinkled my magic dust onto her, kneading the magic in. She did not refuse. Slowly, she built up a thick layer of magic seasoning, culminating in a crescendo. We both finished at the same time and all was right with the world.
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. 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. The point is massive on this one and will have the most succulent juices to squirt into our mouths. Gotta swallow em hard.
Trying to impregnate 'em?
grantmichaels said:Trying to impregnate 'em?
Always am!
On a side note, my AC just died in 95+ degree weather. yay.
After hours guys are coming to look at it, hopefully it gets fixed. Its supposed to hit 109 tomorrow.