Who's BBQin' for Labor Day?

[yellowcat]

Been on since 2:00 a.m. slow and low for about another five and my meat temp should be about 186. No cheating with foil for me

[Maddox]

Rack of lamb on the BGE now for lunch.

3 racks of ribs going on next.

[Cabela]

Gonna be looking for 180 then will pull it to rest for 30min to an hr. should come off around 3. Yard work until then. Jump in pool after yard work and let the games begin.

[AtTheWall]

Pecan smoked a 9lb brisket yesterday...Zach's (out of Houston) brisket rub........OH YEAH!

I used my super sized Uvalde smoker (now Lyfe tyme) with an offset fire, 1/3 exhaust and 1/2 air intake - its her zone for briskets.

225 on solid smoke 4 hours - fat side down in an aluminum tray. Drained off fat, wrapped and ran 3.5 hours more 200 - 225 with a shot of water into the pan before sealing off the air. Shut down heat and let the brisket sit at 180 for another two hours or so in the oven....easier than wrapping in a towel and stuffing the entire thing into an ice chest....I have an oven for that and who needs teef to eat beef anyway?

What is left will now be used in brisket enchiladas, brisket tacos, brisket and eggs - huevos rancheros style, and on and on and on.

Stuck a 2nd brisket in the freezer.......probably do that one to celebrate the first cool front....it was hot as sin yesterday around the pit.

Momma bear was happy...that's all that matters

[Maddox]

Just had a neighbor stop by to ask if my house was on fire.

Lol

Crazy Woodlands Yankees.

[Twztid]

Just had a neighbor stop by to ask if my house was on fire.

Lol

Crazy Woodlands Yankees.

How's that BGE? Three toothpicks of wood and it stays hot for 24 hours I'm told, kinda the evil twin to the yeti's

[Maddox]

How's that BGE? Three toothpicks of wood and it stays hot for 24 hours I'm told, kinda the evil twin to the yeti's

I love my bge, had it for three years now and I use it 2-3 times a week.

[Free2Hunt]

4 hours in. Internal temp 160. Gonna forgo the wrap and power through the stall.

[Free2Hunt]

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[Twztid]

Wrapped mine an hour ago pits at 245 and rolling gonna let it die down a bit for the ribs coming on soon

[Cabela]

Debating on wrapping mine. Have 2-3 hrs left. What do you guys think

[BigFoot]

Sun is rising have the over and under loaded! Love the country life I can do both and not leave my drive way

You might want to put it away considering it isn't dove season at your house...

[Free2Hunt]

I wrapped mine. Gonna let it get to aboit 195 then take it out of the foil and back on the pit to tighten the crust back up. Then let it rest for an hour or so.

[TUCO]

sun is rising have the over and under loaded! Love the country life i can do both and not leave my drive way

you might want to put it away considering it isn't dove season at your house...

Doh!

[dmack]

Cooking my first brisket ever right now. I hope it's good. We Will find out around 5 I guess :-)