Who's BBQin' for Labor Day?

[cosmiccowboy]

Trying again...How I do it...start with a good bed of coals and a hot pit. Started fire with a pearburner at 7am



like that good clean smoke...



Trim fat side to 1/4" cross hatch 1/2" deep, trip all hard fat from point...dry rub and onto the pit fat side up. Close the lid and don't open it again for 10 hours.



Hold the right temperature



Shoot temperatures at 10 hours...170...close the lid.



Checked again at 13 hours...temp at 190...pulled off and into the ice chest wrapped in clean shop towels. Next morning onto the cutting board...



Cut the brisket across where the flat meets the point...



Rotate the point 90 degrees and cut the point in half. Wrap all in foil and directly back into the ice chest until time to serve...I don't slice until it goes on the plate...



nuthin to cooking a nice juicy brisket...

[DPElite]

Who's BBQin' for Labor Day?

I'm kinda cheating today boys using the gas grill to cook my ribs but hey it beats sitting at the office

[TallTexan]

Done, waiting on the homemade strawberry ice cream

[topduarte]

Doing Hatch Chili burgers again.

[topduarte]

Here u go. Enjoy!

[Charlie6Delta]

Through 2 slabs o ribs on a 10, should be just about done by the time folks start showing up for the evening fun.

Raining here which is a blessing. Slow and steady since around 6am

Outstanding! You did a great job on everything. I ate so much I could hardly shoot I was so swole up. That bacon wrapped whatever was amazing!

[BTLowry]

Yeah apparently the fattie was a hit. Easy and quick to prepare, think I had about 20min prep time before I threw it on the grill

I didn't think Copeland would eat it when I told him it had spinach and mushrooms in it but it didn't slow him down, not your avg 12yo

You should have taken some of the left overs. I will be eating BBQ 3 times a day all week I think

Lynn and kids already talking about doing it again, wonder who will stay up with the pit