Search results

One thing I will say, they do change out what they stock so don't depend on them having some things all the time. I use to get olives there in a 2 jar pack then all of a sudden no more same with onion powder. We also buy the Kirklands Columbian coffee which in my opinion is better than most...

Do you mean using it more as a shield? I still use my bowl but have a steel disk in it, works real good for me and still catches the drippings and doesn't burn them when they hit.

After all the other stuff she did are we sure SHE didn't do the cooking :rolleyes: (snicker, snicker)

I use the pan, I don't use water in it but there is something in there.

I do fat cap down, if anything is going to stick to the grate I'd rather it be the fat and not the bark.

So, once again it's a nice pleasant weekend and as lick has it, butts were on sale, need I say more. Some of this will go to work to share

great, maybe I can sell my Traeger Texas.

Thats a good looking brisket, temps and time, you know the usual questions.

I'm a convert to the HH method for brisket myself. looks good so far.

I've only done 1 packer and that was last week, until then it's always been flats but when I did the packer I didn't wait for every place to be probe tender, there was a couple of places where it started real easy then you could feel a slight resistance. I thought I made a mistake by taking it...

just pull it off at about 140 internal, after all you're just reheating it, I let it go uncoverd for a little while then tent over the pan it's in to finish, you can over smoke it if you're not careful.

Now that looks pretty dang tasty there. Left over brisket makes a good breakfast sammie with egg and cheese also.

Invest in a rib rack, either the Weber or a Traeger, it's a big honker from what I hear. Either way you'll be able to keep them all on the same grate. The next time try checking both grate temps just out of curiosity.

Thanks Monty. I actually did put it on right out of the fridge hoping to get a ring, no sweat that I didn't and I did it fat side down in case it sticks, I'd rather the fat sticks than the meat. I think the high temps had a lot to due with it, it took 5 hrs to hit 165 then I did foil it to push...

Okay finally finished. It was a modified HH/LnS. Due to what might turn into a time crunch I kind of felt I may need to push this along so I decided to take advantage of the higher temp. Sorry the pics aren't real clear and some look almost black&white but I'm using the low level cam of my not...

Monty, I was just wondering when you're suppose to remove the point, do you do it just before you rest the flat or if you plan on foiling/panning, remove it then. Right now it's over cast outside and the temp is only around 60. I started about 8:00 this morning, the internal temp shot up to...

1st time Packer - finished pics I've done a few flats before but kept saying "someday I'll go big" well that day is tomorrow providing the weather holds. I was amazed at how much trimming there is to do and hopefully I didn't butcher it to bad. And just to be sure, the point is removed...

I've read where quite a few people will put in a layer of briquettes then put the lump in over it and use briquettes to start it.

sure, nothing wrong with mixing or just use it to start your chimney with, heck I've mixed several kinds before just to get rid of the little bit left in the bags.

I did forget to mention that running a dry pan will increase your burn time.