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You mean noonish. What temp you running for that brisket, weight of it? Having hard time seeing it, beef or pork.Originally Posted by hghclsswhitetrsh
Hey hoes. This is going on the smoker in 2-3 hours so we can eat at 1ish. K
Last edited by Great-Kazoo; 11-01-2014 at 21:49.
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"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
225 degrees, 5.75#, pork. It'll be done early but by the time I let it rest, pull it and place it in the crock pot.
Interesting, mine took 5hrs.@ 225 . Used a mixed blend SW sells. The cooking time for me varies compared to recipe time. Tried wet marinades, had better results with dry rubs. Bartering for another smoker, sold the traeger yesterday. Good thing we cook in bulk, have 5 - 10 days of leftovers in the freezer.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
What internal temp did you get to in 5 hours?
My last pork shoulder I did stalled for 2-3 hours alone.
Here are some shirts. The first one is for Kazoo.
Whoops, almost forgot this one.
Last edited by Irving; 11-01-2014 at 22:28.
"There are no finger prints under water."
Hey! Extra hour of sleep tonight!
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"When law and morality contradict each other, the citizen has the cruel alternative of either losing his moral sense or losing his respect for the law." -Frederic Bastiat
"I am a conservative. Quite possibly I am on the losing side; often I think so. Yet, out of a curious perversity I had rather lose with Socrates, let us say, than win with Lenin."
― Russell Kirk, Author of The Conservative Mind
One less hour of light tomorrow. Sleep is good though.
Time to make the donuts.
Now she changed her mind, wants French toast.
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