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Old 02-21-2009, 05:25 PM   #21
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Glad yer wearing pants!
You said you were drinking.
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Old 02-21-2009, 05:48 PM   #22
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That is one beautiful piece of cooking equipment there Cappy!
I want one!
Tipping a cold one Southward to the Left

Glad you had pants on........
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Old 02-21-2009, 05:59 PM   #23
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Quote:
Originally Posted by dollarbill
WHATS THE METAL THING ON THE BOTTOM OF THE COOKER oops in picture number 4? ...on the left side
It's the adaptor for the Digi Q.
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Old 02-21-2009, 06:55 PM   #24
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Well Cappy...I was born on a Thrusday but it wasn't Last Thursday. Ain't nobody who drinking popaly be able to cook and take legible pics at the same time. Whuts up with that? In fact it should be a SFST (that be polizie parley vue for Standardized Field Sobriety Test..has to do with multitasking seems like). Si si senor? I smell a rat on this deal. Now is you really drinking or is you aint? Or..Who is taking the pics? Thanks.

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Old 02-21-2009, 07:16 PM   #25
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this is the part for you wheelbig....gittin ready to put butts
on....neighbor trying to feed me and sober me up ..but
this may be the last pics till tomorrow, maybe
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Old 02-21-2009, 07:59 PM   #26
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Ok will consider that development as good news.

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Old 02-21-2009, 08:47 PM   #27
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For Bunt End….After I separate the point and flat…I cube the point..hit it with some more rub and toss them in pan and back on the smoker…just my .02 ….good luck with the cook
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Old 02-22-2009, 07:56 AM   #28
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Hopefully Cappy will be home from work soon.

Hurry up Cappy, I'm waitin on the results pics.


Good Q!

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Old 02-22-2009, 08:57 AM   #29
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Old 02-22-2009, 09:01 AM   #30
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ok, got up about 6 and everything looked good. The 22 performed
as faithfully as his little brother, maybe even better. Temps seemed
to stabilize a little quicker, or maybe I just got lucky.

I did add some more unlit charcoal to the ring, and it looked
like it wouldn't make it till I got home.

Went to work, got home at about 8:30. The brisket is reading
205, so I took it off and wrapped it. My match must have been
off somewhere. The butts nearing 160, so they are still smoking.

looks like I'm gonna have pot roast, but it sure as hell smells good.
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Old 02-22-2009, 09:31 AM   #31
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I'm obviously over my head here...tried to separate the point
but I couldn't find any obvious places to cut and pull. So I just sawed off
some meat for the burnt ends. Very tender and juicy, can't wait to eat it.

Now, maybe this was a big flat? I thought the point (the piece on top)
would sit up there pretty obviously....

JB you got a video on brisket?

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Old 02-22-2009, 11:03 AM   #32
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pretty dang happy with the results...sure learned a lot...thanks so much for the help!





lots of fat left over....I want to eat it.
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Old 02-22-2009, 11:09 AM   #33
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Looks good, Jim...nice smoke ring!
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Old 02-22-2009, 11:10 AM   #34
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Looks great to me Jim. Good looking PYREX dish ya got there too. Going to be on the look out for one of those.

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Old 02-22-2009, 11:38 AM   #35
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Bed Bath Beyond has those dishes.
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Old 02-22-2009, 11:46 AM   #36
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Quote:
Originally Posted by Captain Morgan
Bed Bath Beyond has those dishes.
Great, I need to pick up a universal remote from there too.

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Old 02-22-2009, 11:51 AM   #37
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Hell Ya Cappy! I just woke up and was wondering if you had taken it off yet. That looks yuuuuuuummy.

I cant wait to get my 22!
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Old 02-22-2009, 11:52 AM   #38
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Quote:
Originally Posted by Captain Morgan
lots of fat left over....I want to eat it.
Jim good looking brisket! Keep the fat and wrap it up with the meat, it will help keep it from drying out. The reheat with the fat and remove before serving.
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Old 02-22-2009, 12:12 PM   #39
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too late, I already ate it.

Actually, I did just that, which means I'm not so dumb as this
thread makes me out to be. The poker boys will be happy
Tuesday night.

Larry, you were right, when I started slicing I could see immediately
what to do the next time. Don't know if I am making official burnt
ends, but I've got some chunks wallowing in sauce in a pan in the oven.
Smells great.
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Old 02-22-2009, 12:34 PM   #40
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Looks like ya done good Cappy. Congrats.

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