Today's cook

[Andy.Craig]

Planned on staying in all day today and smoking a bone-in pork butt. I had a small brisket flat in the freezer too so defrosted that and threw it on because I wanted to maximize my time. I knew that would be a little dry so the plan was brisket tacos, man they were really good. The WSM ran amazing today, got it dialed in at 225 and didn't touch the vents once. I ran weber briskets and no water. Today was the first time I started with only 8 pieces of charcoal and that helped keep the temp low. Also, first time using fruita wood and this was much better than the bagged weber chunks. Also, did a quick peach and berry cobbler.

 

[Rich G]

Looks like everything turned out great, Andy! I LOVE brisket tacos! That flat doesn't look dry to me, and the PP looks like a real winner! Nice cook(s) and thanks for sharing!!

R

 

[JimK]

You rocked out a trio of tasty treats there.

 

[Rich Dahl]

Great cooks, got to keep that brisket taco in mind next time I smoke a brisket. I usually use the point to make chili, but tacos sound really good too.

 

[Andy.Craig]

And I just can not get enough of grilling so did Vortex wings 3 ways this morning for a family lunch.

 

[Michael Richards]

Keep it up all of that looks great!

 

[BFletcher]

You nailed every friggin' aspect of your smoke and the high-heat wing grill. AWESOME!

 

[Greg in Utah]

Brisket tacos are always good. You had the mojo today.