My first cook

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Bruce B said:
If they made it all the way to Plato, you're never gonna eat!! :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:

:faint: :faint: :faint: :faint: :faint:
 
Kid, I use that rub on pork too! It'll never win a comp. , but it is a great butt rub for eating. Woody
 
Ok here are the remaining pics. The temp did drop quite a bit last night, with a little wind. I'm thinking that I should have moved the 2 butts up to the top rack in the WSM when I took the brisket off. When I went to check the temp on the butts around 3:00 a.m., the temp was around 220 and the fire was real low. Attempted to stir it a bit and I was pretty much out of coal/wood. So I threw about 30 brickets in with some smaller wood chunks (used Apple and Oak btw), opened all vents 100% and the temp was back up to 250 pretty quickly. Anyways, I think if I ran into that issue again I would probably foil, and get them on the top rack. Not sure how accurate the temp guage was that I had on the lower rack. Old oven thermometer, and it was registering the same as what I was seeing at the lid. All the meat tastes great, I only sampled a few bites as I was cutting and shredding. Heading over to my buddies place to eat it up now. :razz:

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Can you get any closer?? :eek: :eek: :grin: Looks great and nice smokering!! =D>
 
Finney said:
Damn Joker... cut the boy some slack.
LOL! Come on, Finney ~ It was a joke, in a good way! Those were some great close-ups!! :(
 
Both were good. I really liked the brisket and it's kind of cool to be able to turn out some good brisket at home. Can see myself cooking brisket often. PB was good, but end up with a ton of leftovers for a single guy. Glad I bought the foodsaver. :( Next up...ribs. =P~
 

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