What's that you're eating?

[darsk20]

Mmmm … chocolate bourbon pecan pie.

 

[yoko]

Someone out there HAS to be drinking their calories tonight?

(My thoughts last few minutes at work)

 

[yoko]

Getting ready to cook a Thanksgiving "turkey" tomorrow. 16lb. brisket separated into flat and point. Smoking some wagyu tallow to use as beef butter when I wrap it. If it doesn't turn out good, this post will be deleted.

That's going to be awesome!!! What are you cooking on?

 

[toker]

That's going to be awesome!!! What are you cooking on?

Chargriller 980. Gravity fed grill/smoker. I usually use lump charcoal in the hopper and throw in chunks of cherry or oak for additional flavor. The ease of a electronic pellet smoker, but with real charcoal.

 

[yoko]

Nice !

Reminds me of my friends masterbuilt 1050 !

This summer is my first run at smoking food and I just have a 16 gal barrel smoker

I hope to get a camp chef woodwind pro in a few months

 

[toker]

Nice !

Reminds me of my friends masterbuilt 1050 !

Basically the same smoker.

 

[The Amazing Virginian]

Chargriller 980. Gravity fed grill/smoker. I usually use lump charcoal in the hopper and throw in chunks of cherry or oak for additional flavor. The ease of a electronic pellet smoker, but with real charcoal.

My wee wee just got hard.

 

[toker]

My wee wee just got hard.

I'm actually going to use some of my home made maple syrup to make a BBQ sauce. Or some of that good Virginia maple that I got in the mail.

 

[tinfoil hat timmy]

this thread will be lit tomorrow I cant wait

 

[oldmanwilly]

White Russian.

View attachment 1997218

The Dude abides (I hope).

 

[tinfoil hat timmy]

White Russian.

View attachment 1997218

The Dude abides (I hope).

View attachment 1997219

That's only your opinion sir

 

[The Amazing Virginian]

White Russian.

View attachment 1997218

The Dude abides (I hope).

View attachment 1997219

I'll see your White Russian, and raise you a Black Russian (WARNING: VERY NSFW!)

 

[David Mary]

Broccoli with Frank's, mixed greens, and junk food.

 

[oldmanwilly]

That's only your opinion sir

View attachment 1997287

*Timmy

 

[toker]

Ugh. The brisket flat came out drier than I would have liked. Going to let the point rest for another hour before cutting it.

 

[NWFRS]

Wife surprised me with breakfast. Fried potatoes, onions, mushrooms, and eggs with leftover steak.

 

[benchrest308]

jalapenos count as vegetables right?

Not to be  that guy, but all peppers are  technically a fruit.

 

[tinfoil hat timmy]

Not to be  that guy, but all peppers are  technically a fruit.

I'm ok with the truth being told.

I appriciate you.

 

[yoko]

About to eat

The bird is resting

 

[The Amazing Virginian]

Ugh. The brisket flat came out drier than I would have liked. Going to let the point rest for another hour before cutting it.

Sorry to hear that.

What was your ending temp? I usually shoot for 203F. The other thing to keep it moist is to use the Texas Crutch when the stall occurs (usually around 150F to 160F). However, the Crutch does tend to eliminate some smokey flavor and it softens the back. Sometimes I will just jack the temp to 300F or even 325F during the stall to shorten the time, and that helps keep it moist.

Better luck on the point!