Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Blood on Blood]

I do like this image

 

[Lead Pipe]

Trial and error, you will get it down sooner than later

Yeah, I think I severely underestimated how much charcoal I needed yesterday with lower temps and the wind.

 

[Yaj Yak]

Trial and error, you will get it down sooner than later

i failed a LOTTTTTTTTTTTTTTTTTTTTTTTTTTTTT years ago when i started with charcoal but now i'll charcoal when it's 0* outside

 

[Flyn]

Yeah, if I fail now it's usually during an experiment or I'm just not paying attention. It's 2nd nature now to toss meat in the oven if the propane/charcoal runs out.

 

[Spivitz]

Honking breasts for lunch, pulled at 170

Delicious

 

[PANDA]

Whats this grill worth? Haven't used it in probably 4 years.

 

[crooks]

$100
Less if its natural gas

 

[Flyn]

$200 for a similar one near me that isn't stainless steel.

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[Spivitz]

Tomorrow, it's on

 

[The Beast]

Tomorrow, it's on


View attachment 83862

You cut your grass yet in the green machine ?

 

[Spivitz]

The Beast

Only the first day I got it.
Possibly cutting next weekend, lot of rain down here, was 76 yesterday



Tomorrow.... 11.6lbs
I was telling Shawn1112

Never smoked a brisket this big

 

[Spivitz]

Maybe I'll get it going at 3am...



We have friends coming from Michigan
They be here around 3-4pm.

Not too concerned, my pal has smoked many brisket. He said if it's too cool when he gets here we will heat up the Q.

Or toss it on the Weber.

 

[Flyn]

Gotta be careful with brisket. It's not pulled pork that you can drag through the mud and throw in a river and it still comes out good. Watching the BBQ experts on TV/web, they don't want it to have any temp changes to the grill. Let us know how it goes.

 

[Spivitz]

Flyn


Cmon Man

I'm a professional

 

[Flyn]

LOL That's why I want to know how it goes. Are the BBQ "experts" wrong?

 

[Spivitz]

 

[Spivitz]

Awe Ya Partna, you know what time it is

 

[Spivitz]

It's on

 

[Spivitz]

Prepped the q, 4am
Meat on around 5

Holding temp at 200, thus I cranked it up a bit.
I think 250 is perfect



I can't believe it shows internal temp at 148 already

 

[Spivitz]

Q 250
Beef 162...hahaha
Stall


Wrapping it up

 

[Shawn1112]

Q 250
Beef 162...hahaha
Stall


Wrapping it up


View attachment 83890

How long has it been stalled?

 

[Spivitz]

How long has it been stalled?

Almost 4 hours

Hit 165

Then slowly dropped to 162.

Almost 8 hour cook.

Still in the cooler

 

[daturbosix]

i had a thawed slab of spares i tossed on this morning. i had to cook them.
i hope they re-heat ok. got evening plans and cant ruin my appetite... oh well. maybe ill make sammiches for lunch this week.

 

[Rdrnnr]

This is definitely one of my favorite threads even tho I'm over here creepin in the corner. Idk if I'm anywhere near your guys level but I'll have to start posting up some of my work on the ol pit boss.

 

[Spivitz]

R YingYangY87thang