in the smoker right now. Here's a parting shot just before going it. They've been in since I got off at 4:30 am. One thing I learned is that after you work a VERY busy 3rd shift you need to have your thoughts with you when getting this going. I totally forgot to rub them with mustard before putting them in and going to bed. Well here's the parting shot before they hit the smoke......
(https://scontent-b-iad.xx.fbcdn.net/hphotos-ash3/t1/1521328_10201285549440935_1120978297_n.jpg)
(https://scontent-b-iad.xx.fbcdn.net/hphotos-ash3/539804_10201286520185203_369650664_n.jpg)
great looking brisket and butt
You may have forgot the mustard, but these pics. look like you will still have some good bark.
I've gotten a good bark on a pork but without using mustard. Next but I will try nustard though. Happy Christmas
Is that third probe stuck in half a potato?
That's what I was wondering as well. What IS that?
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They both had a great bark. In fact the BOM said that she preferred it without the mustard....better rub flavor, and to be honest I kind of agree. Yes, the third probe is a half of a potato. It's there for chamber cooking temp......you see I just haven't got around to getting a Maverick yet. I've been using that method for quite a while with great results, YMMV.
Quote from: Saber 4 on December 24, 2013, 06:43:11 AM
Is that third probe stuck in half a potato?
The potato keeps the probe in place (I assume).
Quote from: squish on December 28, 2013, 11:15:04 AM
They both had a great bark. In fact the BOM said that she preferred it without the mustard....better rub flavor, and to be honest I kind of agree. Yes, the third probe is a half of a potato. It's there for chamber cooking temp......you see I just haven't got around to getting a Maverick yet. I've been using that method for quite a while with great results, YMMV.
Makes sense and you get a smoked potato in the deal.
Quote from: Saber 4 on December 28, 2013, 01:48:55 PM
Quote from: squish on December 28, 2013, 11:15:04 AM
They both had a great bark. In fact the BOM said that she preferred it without the mustard....better rub flavor, and to be honest I kind of agree. Yes, the third probe is a half of a potato. It's there for chamber cooking temp......you see I just haven't got around to getting a Maverick yet. I've been using that method for quite a while with great results, YMMV.
Makes sense and you get a smoked potato in the deal.
Apples work too; then you get applesauce!