Yesterday was a beautiful day and the start of a long weekend. Time for a smoke-a-thon!
Started the fire at 8 a.m. and put on the 5 lb brisket flat at 9:00. Smoker ran hot (275) so it only took 4 hours (I wrapped it in foil and kept it in a very low oven).
Then put on a rack of St. Louis ribs, then my first fatty, which has a thread of it's own here http://www.netcookingtalk.com/forums/showthread.php?t=26122
Did a couple of ABT's for a friend and a few leftover slices of bacon for me.
Dinner served to friends at 6 pm, with corn and California Chinese cole slaw.
A fun, stress-free cook and wonderful food!
Lee
Started the fire at 8 a.m. and put on the 5 lb brisket flat at 9:00. Smoker ran hot (275) so it only took 4 hours (I wrapped it in foil and kept it in a very low oven).
Then put on a rack of St. Louis ribs, then my first fatty, which has a thread of it's own here http://www.netcookingtalk.com/forums/showthread.php?t=26122
Did a couple of ABT's for a friend and a few leftover slices of bacon for me.
Dinner served to friends at 6 pm, with corn and California Chinese cole slaw.
A fun, stress-free cook and wonderful food!
Lee