I'm back at it. Decided to forgo the 8 day brine for my first non strami brisket. 7.5 hours. Goauwd, I hate getting up before the crack of dawn. This is one of those few times that I do... I need a nap.
Dangggg! Yall are cranking out some good looking stuff! . Burnt ends are done. Wings are still on the kettle.
Wings are done. First time I ever had to finish them in the oven but it started pouring and the weber couldn't hold temp.
I had a whole packer in the freezer. Trimmed and separated the point from the flat. I took the flat out after a week…it’ll be corned beef for St Paddy’s day. The point I left for a few more days and today put it out to smoke for about 4hrs. Gonna make some nice sandwiches.
Can anyone give some suggestions for a decent smoker. I am looking for an offset stick-burner style. Thinking about something a little better that an Oklahoma Joes but also don't want to go too crazy either.
