Tomorrows cook

[LarryWolfe]

 

[Guest]

Damn you!! :-X

 

[Nick Prochilo]

????

 

[LarryWolfe]

[quote="Larry Wolfe":1ofhuqtm]

????[/quote:1ofhuqtm]

I accidently posted my pic's here.

 

[Guest]

[quote="Nick Prochilo":2yf6ksen][quote="Larry Wolfe":2yf6ksen]

????[/quote:2yf6ksen]

I accidently posted my pic's here.[/quote:2yf6ksen]
And I accidently replied before he could fix it.....

 

[Nick Prochilo]

Whew, thought I was in a time warp or something! :bored:

 

[Puff1]

And......come on Dog, the finished pics =P~ =P~ 8-[

 

[wittdog]

Here are the brisket pics you’ll have to wait for the butt pics .

 

[Puff1]

All I can say is .......damn that looks good =D> =D> =D> =D>

 

[Guest]

Whoo doggy ~ That there looks gooood!!

 

[LarryWolfe]

Great job Dave!! Nice smoke ring!

 

[wittdog]

Well no pics of pork butts. :-X My wife, “ I didn’t know you wanted pics they were all split and falling apart.â€

 

[Nick Prochilo]

Thats okay dogg, with pics like that of the brisket, we will let you ride this time! Nice cook.

 

[Guest]

Thats okay dogg, with pics like that of the brisket, we will let you ride this time! Nice cook.

Agreed!

 

[SteerCrazy]

Wittdog,
how long was your brisket on the smoker??? Did you smoke both butts AND the brisket on 1 WSM????
Thanks!

 

[wittdog]

Wittdog,
how long was your brisket on the smoker??? Did you smoke both butts AND the brisket on 1 WSM????
Thanks!

I did the brisket on the bottom grate fat cap down, and the two buts on the top grate with the fat caps up. I kind of speed up the process some because of needing diner at work. The brisket went on at 8:30 am and I foiled it at 5pm when the temp was ~160*. The temp of the brisket was 185* when it was pulled from the smoker and it rested for about 3hrs. The brisket was 6.5 lbs, and both butts were around 14lbs together.
I did the brisket on the bottom grate fat cap down, and the two buts on the top grate with the fat caps up. I kind of speed up the process some because of needing diner at work. The brisket went on at 8:30 am and I foiled it at 5pm when the temp was ~160*. The temp of the brisket was 185* when it was pulled from the smoker and it rested for about 3hrs. The brisket was 6.5 lbs, and both butts were around 14lbs together. The WSM top grate temp was around 230 for most of the cook.

 

[Finney]

Very nice smoke ring. =D>