Having my crew over for a party tomorrow. 20lb pork shoulder and a 9lb brisket going on @ 11:30pm. Low and slow at 230deg
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Having my crew over for a party tomorrow. 20lb pork shoulder and a 9lb brisket going on @ 11:30pm. Low and slow at 230deg
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Damn you, Canada. Too far away...
If you ever find yourself north of the border I always have the egg ready, beer chilled and a good smoke for guestsQuote:
Originally Posted by badwhale
The temp trend of my cook
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16hrs later
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The spread
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That looks so good.
I was thinking about running the smoker today, but I feel I'm going to just grill steaks and burgers, or something like that.
Looks great. I've never thought much about a trip to Canada, but you make it sound so good.
That's an excellent 9 hr run. Low and slow. Do you wrap and let them rest?
Cook ended up taking 16hrs due to a problem in temp control early on. I usually wrap and hold in a cooler for at least and hour before serving.Quote:
Originally Posted by S.A.W.B.
I like to hold brisket for 1hr wraped in the smoker to get the final temp then1-2 in the cooler or hot box to regain the moisture. I'll be cooking on the 4th so I'll post something. The green egg is an investment that just keeps paying back. Nice cook