Brett-EDH
TVWBB Hall of Fame
Need to empty down the freezer so started thawing this days ago. Close to fully thawed last night so I dry brined it overnight, exposed.
Dressed with SPG and got this on the WSK around 20 minutes ago.
Running B&B briqs with two white oak chunks.
![1705250422690.jpeg 1705250422690.jpeg](https://tvwbb.com/data/attachments/85/85032-57eaeba2aee6244cf90fe2fb21d4a997.jpg)
Chicken fat paper towels.
![1705250451104.jpeg 1705250451104.jpeg](https://tvwbb.com/data/attachments/85/85033-d9b2ac8dbc583646823beb19016cd4ab.jpg)
Water pan to help regulate the early part of the cook.
![1705250493054.jpeg 1705250493054.jpeg](https://tvwbb.com/data/attachments/85/85034-f30e7e7c6adafd0c4ef9fbd557a569c6.jpg)
Scraped the grates some.
![1705250520305.jpeg 1705250520305.jpeg](https://tvwbb.com/data/attachments/85/85035-a80426c91dbde1b8f6ced7ac123d4bfb.jpg)
Point side to the front as that’s where I started the fire from.
![1705250557117.jpeg 1705250557117.jpeg](https://tvwbb.com/data/attachments/85/85036-1415a66214cf05dfa9456d057a07db34.jpg)
Estimating 6-7 hours for this cook. Plan to wrap around 165-170. Depending how the bark looks and how it’s rendered.
The flat was turned into burgers a few weeks back. Cap and all.
Dressed with SPG and got this on the WSK around 20 minutes ago.
Running B&B briqs with two white oak chunks.
![1705250422690.jpeg 1705250422690.jpeg](https://tvwbb.com/data/attachments/85/85032-57eaeba2aee6244cf90fe2fb21d4a997.jpg)
Chicken fat paper towels.
![1705250451104.jpeg 1705250451104.jpeg](https://tvwbb.com/data/attachments/85/85033-d9b2ac8dbc583646823beb19016cd4ab.jpg)
Water pan to help regulate the early part of the cook.
![1705250493054.jpeg 1705250493054.jpeg](https://tvwbb.com/data/attachments/85/85034-f30e7e7c6adafd0c4ef9fbd557a569c6.jpg)
Scraped the grates some.
![1705250520305.jpeg 1705250520305.jpeg](https://tvwbb.com/data/attachments/85/85035-a80426c91dbde1b8f6ced7ac123d4bfb.jpg)
Point side to the front as that’s where I started the fire from.
![1705250557117.jpeg 1705250557117.jpeg](https://tvwbb.com/data/attachments/85/85036-1415a66214cf05dfa9456d057a07db34.jpg)
Estimating 6-7 hours for this cook. Plan to wrap around 165-170. Depending how the bark looks and how it’s rendered.
The flat was turned into burgers a few weeks back. Cap and all.