Birthday Brisket

classicrockgriller · February 06, 2010, 06:45:04 PM

By the way ... tatoo is on my shoulder.

Pachanga · February 06, 2010, 07:53:40 PM

Fine looking table my compadre'.

Thanks for sharing.

Good luck, happy trails and get some beano or other antiflatulent before it is too late.

Pachanga

MPTubbs · February 06, 2010, 08:10:44 PM

Quote from: classicrockgriller on February 06, 2010, 06:45:04 PM
By the way ... tatoo is on my shoulder.

CRG.... you got tats??

classicrockgriller · February 06, 2010, 08:13:56 PM

yes sir

MPTubbs · February 06, 2010, 08:28:27 PM

Quote from: classicrockgriller on February 06, 2010, 08:13:56 PM
yes sir

Grooooovy man!

classicrockgriller · February 06, 2010, 08:36:21 PM

Quote from: MPTubbs on February 06, 2010, 08:28:27 PM
Quote from: classicrockgriller on February 06, 2010, 08:13:56 PM
yes sir

Grooooovy man!

Far Out! ;D

RickWL63 · February 07, 2010, 02:11:36 PM

Don't think my Pork Butt is going to make it for the game. Hit a big stall this morning and the water bowl was bone dry when I woke up. Vents wide open, turned the smoke gen on this morning, just hit 160* IT a few minutes ago. Moved the probe to make sure I wasn't in a pocket. (I was judging by the last one I cooked, as it took about 20 hours, thought 5 p.m. yesterday was early enough...). Still have to factor in the FTC process, unless I decide to skip it (undecided). It might be time to look at the options and have pulled pork sandwiches for lunch tomorrow. The guys and gals at work will be jealous. ;)

Chicken is now completely devoured, wife loved it. Broke into a summer sausage too, best batch I've done so far. I do believe I am getting the hang of using my Bradley.

FLBentRider · February 07, 2010, 02:16:43 PM

I'm not sure what timezone you're in, but from here you are already into 24 hours.

when mine hit 160F they still have 3 to 4 hours to go.

RickWL63 · February 07, 2010, 02:29:06 PM

Nebraska is in the Central Time Zone. We still have about an hour before it hits the 24-hour point. This is an 8.5 lb butt. I might just pull it out at 165* IT and slice it. Or, it will be tomorrow's lunch.

RickWL63 · February 07, 2010, 06:08:06 PM

okay, 8 p.m. and just put the piggie in the oven. IT was 167* and it is 8 p.m. 27 hours in the Bradley. I'm now at the dilemma of slicing or letting it go toward pulled pork? Didn't have supper, but my summer sausage got me through. Not sure if I was working the vents correctly, which might have caused the time issue?

Pachanga · February 07, 2010, 06:50:48 PM

Pulled Pork if your not hungry.

Pachanga

MPTubbs · February 07, 2010, 07:16:04 PM

Investing all that time I'd go for pulled pork!

27 hours??...I never had a smoke go that long yet.

RickWL63 · February 08, 2010, 09:53:19 AM

Well, the stomach won out. I got hungry and sliced it up. Nice, juicy and tender. I will conquer this.