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  1. N

    First Brisket on the Bullet

    wow, the bark was like candy almost, although the flat was dry, it had good flavor, and the point. Damn was that good and juicy, and what I loved the most was taking the smoke ringed parts and chewing on them like jerky.mmmmmmm Not a failure for first brisket on Bullet a lesson and tasty...
  2. N

    First Brisket on the Bullet

    Action Shot and this morning at 3 am when I had my little issue with temp at first baste
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    First Brisket on the Bullet

    Ok, well here it is 9 hrs and 15 mins in to the cook and my internal temps are already in the 200, it's 3 am and where are the guest crap I knew this would happen. Thing is I monitored the temp the whole time and it sat from 225-250 the whole time. Hell I didn't even trim like last time, Guess...
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    First Brisket on the Bullet

    Rain showed up so I improvised
  5. N

    First Brisket on the Bullet

    Prepped and Ready with 'The Salt-Licks' Dry Rub Minioned and Ready Meats on and... Smoking!!!
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    What do you grill more often at your house, burgers or skinless chicken breasts?

    Burgers, but since I had my Biometrics test at work last week it looks like I need to switch to Skinless Chicken
  7. N

    First Brisket on the Bullet

    Getting Ready to Prep
  8. N

    First Brisket on the Bullet

    In response to the LNS method for using my 26 I'd just adjust the bottom ash dump/dampers as well as the top or i'd put 3 balls of aluminum in 3 of the holes on top. and keep an aluminum pan full of water under the brisket.
  9. N

    Lns?

    I was just asked what my LNS method is? I don't even know what that means, can I get a definition of this set of letters?
  10. N

    First Brisket on the Bullet

    LNS?? I am using my Bullet this time, last time I didn't a smoker and used my 26 with the Charcoal Baskets from Weber.
  11. N

    My New 26 3/4" OTG

    Good buy man, that grill is awesome had mine for 3-4 years now, holds a crap load of meat.
  12. N

    First Brisket on the Bullet

    Tomorrow I'll be Smoking my first brisket on the Bullet, I went to HEB and got a 13.17lb packer will be using Salt-Licks Dry Rub and their Sauce as a baste, if I go by the rule of thumb for smoking brisket of 1-1.25 hr's per pound it should take 13-16hrs to cook right? The last time I smoked one...
  13. N

    Fast and Easy

    where did you find an ear of white corn? I need some.
  14. N

    Wind Break Theory

    Do they make those where my 22 1/2 will fit?
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    Wind Break Theory

    was thinking of building a mini deck around the charcoal chamber at its height and 1' off each side, made of wood and will probably make the sides out of plywood and the top of 2x4's and have it elevated on 4 paving stones with 4x4's at the centers that'll give at least a 2-3" gap for air.
  16. N

    Wind Break Theory

    I have been thinking, and was wanting some opinions on this before I go any further. When you cook with the bullet does the wind bring up the temperature by feeding the fire through the bottom dampers or does it drop the temp by way of heat transfer radiation like a radiator. And my modification...
  17. N

    Smoked hot wings and PBS

    Thanks Dave
  18. N

    Smoked hot wings and PBS

    how long were the wings on for?
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    More Maverick Questions

    I have been told I should get a Maverick to assist in my cooking so as not to over cook my meats as what happened on Easter very quickly with my Lamb. The question is pertaining to the ET-7 and the diameter of the wire for probe and if it is bigger or smaller than the grommet tool from BBQ Guru...
  20. N

    My Easter Leg o Lamb and Pork Tenderloin Smoke

    put meat on right at 200 and it slowly went up to 225 then once it hit that the wind was kicking it *** and drove it to 250 so I almost shut all bottoms and it slowed down and so I kept it like that and did same with top vents just not as shut.I really can't afford a probe. but may l get one at...

 

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