The flats and nothin but the flats!

boxertrio · December 28, 2005, 08:15:20 PM

Got these beaut's this morn......What to do??? About 20lb total weight; 2 at 6lb and 1 at 8lb. I want to throw'em all in tomorrow, mabey season each one different. Suggestions anybody????

This will make a little over 150lb to go thru my Bradley in less than 2 months since I got it.....still hummin along.

Glenn

White smoke good...Black smoke bad!!

owrstrich · December 28, 2005, 08:45:54 PM

dont let the trio see those or you wont be eating the beast anytime soon... just drowning in yer teers...

yous gotts to eats...

owrstrich

Oldman · December 28, 2005, 09:30:00 PM

Texas style Brisket has my vote....

Salt and black pepper, other spices if you want.
Box temperture max at 205 F
4 hours your favorite wood.
Continue until meat hits 185F (about 8-12 hours.)
FTC for 2-3 hours.
(Those look every lean so I would add a layer of bacon on the shelf above each of them.)

Grab shotgun to keep everyone else away while you pig out.

Olds

JJC · December 28, 2005, 09:49:49 PM

. . . maybe one with yellow mustard and your favorite rub?

John
Newton MA

iceman · December 28, 2005, 10:48:24 PM

NICE!!! But I seemed to have misplaced my invitation to dinner. Could you send another?[;)]

Big or small you can smoke'm all!!!

boxertrio · December 29, 2005, 03:11:23 AM

OK,1 shall be "Texas Style", 1 shall be rubbed with Bad Byrons, and the other shall be Cajun. So you think 12 hours will do all 3, or should I plan on more?

Also, I picked up a 10 gauge 15ft extension cord, made a difference in my box comming up to temp! Pretty cheap way to get extra heat.

Glenn

White smoke good...Black smoke bad!!

boxertrio · December 29, 2005, 03:14:19 AM

Iceman...if you can be in southern Missouri in 12 hrs, i'll ice the beer and put an extra log on the fire[:D]

Glenn

White smoke good...Black smoke bad!!

JJC · December 29, 2005, 03:17:30 AM

If you keep the cab temp under 210F, I think 12 hr is too short for 20#. I would plan on a good 24 hr plus the FTC period--if its done sooner you can always FTC longer than 2 hr . . .

John
Newton MA

owrstrich · December 29, 2005, 04:26:21 AM

you have to drink one shiner per hour on a texas style brisket smoke...

its the national law of texas... and strictly enforced in missouri...

you gotta eat...

owrstrich

boxertrio · December 29, 2005, 05:02:44 AM

Decided to only do the 2 smaller ones, I'll do the big'un this weekend. Here they are goin in.....sorry owrstrich no Shiner, only Bud Light[:(]

Glenn

White smoke good...Black smoke bad!!

JJC · December 29, 2005, 05:20:44 AM

Who cares about Bud Light--is that JD I see in the background?

John
Newton MA

Arcs_n_Sparks · December 30, 2005, 02:38:30 AM

Single barrel at that![:p] Count me in.

Arcs_n_Sparks

BigSmoker · December 30, 2005, 04:54:58 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by arcs_n_sparks
 Single barrel at that![:p] Count me in.

Arcs_n_Sparks
<hr height="1" noshade id="quote"></blockquote id="quote">

goes for 40 buck a bottle in these parts but it sure is good[:p][:p].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.