It's 10pm and I smell smoke. Is there a fire?
- Thread starter DanHoo
- Start date
Brett-EDH
TVWBB Olympian
Square cows. Allows for more cattle per acre. Kinda like White Castle burgers. Square burgers is more meat on the grill per cook.
Josh Dekubber
TVWBB Hall of Fame
If I leave now I might get there in time for some good eatin!!
DanHoo
TVWBB 1-Star Olympian
It's an 8.1 pound flat that I pulled out of the freezer. I don't recall how I trimmed it when I separated the point but I think it came this way.
DanHoo
TVWBB 1-Star Olympian
Wrapped at 8.30 am. Added a few spoonfuls of liquid gold. It's almost done.
Shut down all vents on the WSK.
Current pit temp up to 270F. Lid open lit off more coal than I'd have wanted but it is what it is. I'll let it coast for an hour or two then into the cooler for a long late summer nap.
Shut down all vents on the WSK.
Current pit temp up to 270F. Lid open lit off more coal than I'd have wanted but it is what it is. I'll let it coast for an hour or two then into the cooler for a long late summer nap.
timothy
TVWBB 1-Star Olympian
Pablo Hoco
TVWBB Member
DanHoo
TVWBB 1-Star Olympian
Brown square cows make chocolate milk in square boxes.
Got it !
.
Tim Campbell
TVWBB Diamond Member
Dan, that's gonna be kick***.
Do you guys all separate point from flat? Brisket is my nemesis...just wondering.
Kevin L (NKY)
TVWBB Diamond Member
now that turned super good please turn around so i can grab some...
DanHoo
TVWBB 1-Star Olympian
I've only done a few briskets, and I separate the point from the flat because I get two different cooks from it, and each is usually more than enough for the group I'm cooking for.
TBH, I would follow others on how they cook brisket. I'm still a rookie.