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Recent content by peavley
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It turned out outstanding! It was done way sooner than expected. Put meat on at 10pm fri. Separate flat from point 7:15am sat (170 deg. IT). Wrapped flat, put back on smoker and cut point for burnt ends and put back on smoker. Put flats in ice chest 10 am sat. Stayed in cooler till 5 then...
I am cooking two briskets for a wedding Sat 6pm. briskets are 12.5 and 13.5 lbs. When would yall start cooking? I am thinking of starting around midnight Friday night. maybe be done between 1-3pm Sat. let rest in ice chest till eat time. Thoughts?
Plan on cooking at 220 on WSM using BBQ...
Thanks for the replies yall,
In case you were wanting more information on building the stencils here are a few pics of the process
Start off with wax paper slick side up. Then layer blue masking tape (horizontal and verticle) to form a mat.
Then tape your print out on top of the mat and...
I removed the handle, legs, side/bottom vents and the bar that holds the lid in place. The top vent could not be removed so I used thin pieces of plastic to slide under the vent between the vent and the black enamel lid. Those pieces of plastic stuck out about 1/2" from the edge of the vent...
This thing cooks great BBQ. The purple has become a little darker with the heat, but it is still ok. I have found that I have to baby it a little more than I thought...what I mean is that it will start to drop in temp (200-190) after a few hours, but it still has plenty of coals left so what I...