Labor Day Brisket and Other Goodies.

Started by classicrockgriller, September 06, 2010, 12:55:08 PM

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Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

BuyLowSellHigh

I like animals, they taste good!

Visit the Recipe site here

OldHickory

Another great job on your big load.  The stiff cover for the v-tray is a great idea. Was this with a dual heating element?
Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

classicrockgriller

Quote from: OldHickory on September 07, 2010, 11:43:46 AM
Another great job on your big load.  The stiff cover for the v-tray is a great idea. Was this with a dual heating element?

Yes My 6 rack is dual and it was a 19 hr smoke plus hr of pre-heat and getting ready.

Like I said I have an Idea I will test next time my Wifie lets me smoke something. ;D

BuyLowSellHigh

Quote from: classicrockgriller on September 07, 2010, 12:32:18 PM

Like I said I have an Idea I will test next time my Wifie lets me smoke something. ;D

I thought you were a roll-your-own guy.   ;D  ;D  ;D
I like animals, they taste good!

Visit the Recipe site here

classicrockgriller

I have my templet cut and taking it to a fabricator tomorrow.

I actually have two versions.

Will post soon.

DTAggie


classicrockgriller

Quote from: DTAggie on September 09, 2010, 10:17:27 PM
A new business?

Naaaa. If it is an Idea that will help, then they can make one.

dreys50

Quote from: classicrockgriller on September 06, 2010, 10:47:06 PM

No dry spot on the bottom of the brisket. I think the heat deflector has some merit.

CRG - I gave this a try last weekend and I completely agree. My PID/Door were also much closer than normal.