Been a while since I posted. Going to be doing my second brisket on the Weber. Looks like it will be a all. Going to start here in a few and before going to bed will try and extend the snake to hopefully give it another 8 hours. Also trying this new Salt Lick rub. Supposedly one of the best bbq restaurants in Texas but I've never been.
(https://uploads.tapatalk-cdn.com/20170521/54461c035cd5472dae9f3ac3c2cc7db8.jpg)
(https://uploads.tapatalk-cdn.com/20170521/5f1b072887f155451c969da08dd52d51.jpg)
(https://uploads.tapatalk-cdn.com/20170521/c46539f2df6014b45ce631a3cb1006b4.jpg)
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I'm excited to see the finished product.
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Alright !!!
another heavy wood guy !!
(https://uploads.tapatalk-cdn.com/20170521/5f1b072887f155451c969da08dd52d51.jpg)
Maybe string your chain out around a little farther for more hours' burn?
I go almost all the way around for a big piece like that....
Here's to a great cookup !!!
Quote from: 1buckie on May 20, 2017, 05:34:19 PM
Alright !!!
another heavy wood guy !!
(https://uploads.tapatalk-cdn.com/20170521/5f1b072887f155451c969da08dd52d51.jpg)
Maybe string your chain out around a little farther for more hours' burn?
I go almost all the way around for a big piece like that....
Here's to a great cookup !!!
That's what I'll do before I go to bed. String it out as much as I can before hitting lit charcoal. Probably should of done more to begin with cause that just means I'll have the lid open longer. Good thought.
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Finished product. Got some meat for the week. Overall I really like that rub. It's heavy on the black pepper so may have to give the kids some without the bark. This turned out pretty darn close to what I used to do on the old offset smoker.
(https://uploads.tapatalk-cdn.com/20170521/c53c013a0550135ab48483676edff7e0.jpg)
(https://uploads.tapatalk-cdn.com/20170521/75a84ae0bdf3d284ca4d477064676a24.jpg)
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Good Show !!!!
Excellent cookup right there....... ;D ;D ;D