- Jul 26, 2020
- 14
- 18
So yesterday I fired up the pit for my birthday celebration for me and my father in law. I did a little experiment. I did 2 slabs of ribs regular with honey and brown sugar and butter. But one with brown sugar and boysenberry honey and boysenberry bbq sauce for the glaze. Definitely learned a lot more about my pit and where the hot spot is I’m gunna need to fashion a deflector plate. The brisket was my very first attempt at one it was only 28 bucks so we didn’t take too much of a hit everyone liked it but me. It was good and all, but I knew it could’ve been better. Here’s some pics! CC welcome.
The middle rack is the boysenberry rack
Brisket came out tender it bent over my finger real nice but a tiny bit dry and a little tough to pull apart. I wrapped it at 150 right at the stall I think I need to let it roll to 175 before wrapping Next time.
I apologize if this threads in the wrong spot I’m still learning the site.
The middle rack is the boysenberry rack
Brisket came out tender it bent over my finger real nice but a tiny bit dry and a little tough to pull apart. I wrapped it at 150 right at the stall I think I need to let it roll to 175 before wrapping Next time.
I apologize if this threads in the wrong spot I’m still learning the site.