Timing Practice

[Jack W.]

I haven't fired the Joe in a while. I had a free night on Friday so I took the opportunity to cook some pig and cow hunks. I'm working on producing great burnt ends. Came out pretty good. Pork was tender and delicious. The brisket and resulting burnt ends were delectable.

http://picasaweb.google.com/jwaiboer/Pr ... ook592009#

Good Q!

Jack

 

[Nick Prochilo]

Looks great Jack. Man the smoke ring in the brisket damn nearly went all the way through!

 

[Captain Morgan]

what kind of sauce did you use for the burnt ends?

 

[007bond-jb]

MMMmmmmmm

 

[Puff1]

Looking good Jack.

 

[john pen]

Jack was the brisket cold or room temp when you put it in ?

 

[Jack W.]

what kind of sauce did you use for the burnt ends?

Hey Cappy,

I seasoned with Tony's Creole and sauced with Sonny's. It's what I had. If I were going to put them in a box I would choose a Texas style worch/black pepper/tomato type sauce.

However, they were pretty dern good.

Good Q!

Jack

 

[Jack W.]

Jack was the brisket cold or room temp when you put it in ?

They sat on my table for about 2 hours before I introduced them to Mary J. I started her low about 225 and gradually increased the temp over a two hour time to about 260 then rode the window all night. I didn't use an single stick of flavoring wood. I was trying out the new Kingsford in the Joe. I wanted to get a good flavor trial out of the charcoal. The Joe is an awesome cooker. She's a champ. I was satisfied with the charcoal.

Good Q!

Jack

 

[surfinsapo]

Perfect looking brisket!!