Gene Brownson
TVWBB All-Star
My first real smoke in a good while. Went with a little 4.5# Christened the new performer with holding the caddy with a few briquettes and a starter cube.
The Weber meat candy machines are back. Love my Weber cookers.
The next two pics show my lid temp gauge and the digital probe are at least 25 degrees different.
I think I like the snap of the polish dog smoked over the brat and really enjoy just plain with mustard.
Our neighbor gave us this rub and we gave it a go and liked it.
I put the butt on and as the temp rose I added the brats. The butt was rubbed the nite before and finally went in at 3. I used 2nd round mix of lump and briquettes that were used before and sifted. I used 4 fist sized lumps of cherry. I think the coal being used, me being out of practice and the cooker probably had some gunk knocked off of it here and there made me chase temps between 248 and 265. It came off at 11:30. In hindsight I would use fresh coal. I think that is the culprit that kept me up n down towards the end. I got concerned as the temp dropped and I pulled it and finished it in the oven at 260 and it was pulled at 190. Still tasted great. Sorry no pics of the finished product. We made sliders two nites and froze the rest.
Definitely motivating me to build my grilling area.
The Weber meat candy machines are back. Love my Weber cookers.
The next two pics show my lid temp gauge and the digital probe are at least 25 degrees different.
I think I like the snap of the polish dog smoked over the brat and really enjoy just plain with mustard.
Our neighbor gave us this rub and we gave it a go and liked it.
I put the butt on and as the temp rose I added the brats. The butt was rubbed the nite before and finally went in at 3. I used 2nd round mix of lump and briquettes that were used before and sifted. I used 4 fist sized lumps of cherry. I think the coal being used, me being out of practice and the cooker probably had some gunk knocked off of it here and there made me chase temps between 248 and 265. It came off at 11:30. In hindsight I would use fresh coal. I think that is the culprit that kept me up n down towards the end. I got concerned as the temp dropped and I pulled it and finished it in the oven at 260 and it was pulled at 190. Still tasted great. Sorry no pics of the finished product. We made sliders two nites and froze the rest.
Definitely motivating me to build my grilling area.
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