It's meat time again

[Saint_Ann]

20 lbs

 

[Saint_Ann]

 

[FGB]

I was almost afraid to click on that link...

 

[Saint_Ann]

I was almost afraid to click on that link...

You should be.

 

[Saint_Ann]

15 pounds trimmed and seasoned

 

[Saint_Ann]

It goes on the grill Friday at 1800 hrs for 22.5 hrs...give or take. It's gonna be a long night.

 

[Rightguide]

It goes on the grill Friday at 1800 hrs for 22.5 hrs...give or take. It's gonna be a long night.

The next day will be a good day however.

 

[schism666]

20 lbs

what the fuck is that, an ez bake oven?

 

[RunningJib]

Damn

That is a serious piece of meat. I see at least twenty-fours hours of smoking.

When and where will this begin?

 

[Saint_Ann]

The next day will be a good day however.

If I don't screw it up.

 

[RunningJib]

Rookie

15 pounds trimmed and seasoned

You've trimmed all the fat off! Breaks my heart to see such a waste.

 

[Saint_Ann]

That is a serious piece of meat. I see at least twenty-fours hours of smoking.

When and where will this begin?

Friday at 6 pm. It needs to be eatable by 6 pm Sat. My grill runs above 250.

 

[Saint_Ann]

You've trimmed all the fat off! Breaks my heart to see such a waste.

The fat cap is on the bottom. 1/4" all over. No worries.

 

[RunningJib]

And?

Friday at 6 pm. It needs to be eatable by 6 pm Sat. My grill runs above 250.

And the beer of choice?

You needs some blues to go with that smoke.

 

[Saint_Ann]

And the beer of choice?

You needs some blues to go with that smoke.

Nice. I dunno...I may pull out some home brew marzens and see if they've gone skunky.

 

[RunningJib]

Grill?

The fat cap is on the bottom. 1/4" all over. No worries.

hardwood or charcoal grill?

 

[Saint_Ann]

hardwood or charcoal grill?

It'S JUST AN OLD Weber with charcoal, throw in some soaked hickory.

 

[RunningJib]

Weber's a good grill

It'S JUST AN OLD Weber with charcoal, throw in some soaked hickory.

I'm on my third Weber and I do love it dearly, but that's a big piece of meat for that grill. You've done this before?

 

[Saint_Ann]

I'm on my third Weber and I do love it dearly, but that's a big piece of meat for that grill. You've done this before?

Yeah. Stack the coals to one side. Water pan under the brisket. Vents pretty much closed. Thermometer out the top.

If your looking, you ain't cooking.

 

[RunningJib]

Ditto That

Yeah. Stack the coals to one side. Water pan under the brisket. Vents pretty much closed. Thermometer out the top.

If your looking, you ain't cooking.

Ditto that.

I'm a big fan of maple when I can get it. Oak for heat.

 

[Saint_Ann]

Ditto that.

I'm a big fan of maple when I can get it. Oak for heat.

A friend got one of those electric ones with pellets or something. Seems to work. It's convenient.

 

[thør]

15 pounds trimmed and seasoned

Nice trim. If I was doing it, it would be slathered in chili making spices because I like a bit of a kick. But it would just be dry brined for now and the chili would go on just before slapping it on the smoker grate.

 

[thør]

A friend got one of those electric ones with pellets or something. Seems to work. It's convenient.

Easy bake.

 

[Saint_Ann]

Nice trim. If I was doing it, it would be slathered in chili making spices because I like a bit of a kick. But it would just be dry brined for now and the chili would go on just before slapping it on the smoker grate.

Salt & pepper.

 

[Saint_Ann]

I'm getting pre-grill anxiety.