Are you planning to hit it with a sauce? You can dilute your sauce with water and ACV. Then mop it on with a bbq brush. But ya, ACV and water works, too
What's for Dinner?
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It hit the stall in the 160F, wrapped and back in action. Hoping it can hit 200F in a couple hours, friend waiting for me at his house for another BBQ 
Called it a day around 200F, turned off bbq and left brisket alone.
Headed to a friend and this reminded me of @sour_grapes maybe not as perfect but this lamb rack was seasoned to goodness
Headed to a friend and this reminded me of @sour_grapes maybe not as perfect but this lamb rack was seasoned to goodness
You spent the day making a brisket and then went to a friends for dinner?
Leaving it completely untouched.
I know that we all try to keep it clean around here, but I can't.
You sir! are a F'n legend!
Leaving it completely untouched.
I know that we all try to keep it clean around here, but I can't.
You sir! are a F'n legend!
Brisket was done but cannot be touched for a couple hours at least, will most likely put in fridge overnight once it cools down and then oven tomorrowYou spent the day making a brisket and then went to a friends for dinner?
Leaving it completely untouched.
I know that we all try to keep it clean around here, but I can't.
You sir! are a F'n legend!
Called it a day around 200F, turned off bbq and left brisket alone.
Headed to a friend and this reminded me of @sour_grapes maybe not as perfect but this lamb rack was seasoned to goodness
View attachment 88990
If that is not perfection, I don't want to be a perfectionist!
Nice pic showing an excellent way to do an indirect cook (for brisket or butt) on a Weber kettle. Pan gets filled with water.
Brisket for breakfast this morning?
That’s how I cook briskets but smaller pan and on one side.
Not sure why but this brisket came out darn good, the flat isn’t too dry as before, the point is wow delish!
Not sure why but this brisket came out darn good, the flat isn’t too dry as before, the point is wow delish!
Practice makes perfect, looks really good
Practice makes perfect, looks really good
Boatboy24
No longer a newbie, but still clueless.
I smoked baby back ribs today. We had 3 slabs from last fall that needed using up, so I smoked all 3. This is serious overkill for 3 people, but it costs as much charcoal, wood, and time for "enough" ribs as it does for "too much". My son was very pleased to take half a slab home for dinner tomorrow!
I used one of the coolers that a FWK arrived in for storing oak. When I rack off aging oak, I rinse it well, dry on paper towels, and store for later. Today was later, as I soaked it in water for 2 hours before adding to the smoker.
I also changed my rub recipe, replacing cayenne with chipotle peppers and substituting some paprika for chile powder. My wife and son said today's ribs were my best, crusty on the outside, moist and tender inside.
I used one of the coolers that a FWK arrived in for storing oak. When I rack off aging oak, I rinse it well, dry on paper towels, and store for later. Today was later, as I soaked it in water for 2 hours before adding to the smoker.
I also changed my rub recipe, replacing cayenne with chipotle peppers and substituting some paprika for chile powder. My wife and son said today's ribs were my best, crusty on the outside, moist and tender inside.
I have never once experienced too much when it comes to ribs. There have been leftovers, but never too much...No no no!
They will not go waste.
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A rotisserie chicken than ended up roasted. 5 propane tanks and I still ran out. 
You guys know I don't spend much time on presentation. I'm just happy if its on a plate.
Salads though... They're easy to make pretty.
You guys know I don't spend much time on presentation. I'm just happy if its on a plate.
Salads though... They're easy to make pretty.
Last 2 days I've had to run to the city for equipment deliveries. Where would you choose to meet?
Costco?
Yup!
Costco?
Yup!
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