Didn't get the chance to watch the vid yet, but I do love waking up to the smoker. It is a great activity for a weekend. . Mine saw a picnic ham, Beef toungue, Venison tongue and my version of a Braunschweiger (made with Deer liver and Pork) this weekend .
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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
Uh, actually 5. I have another mini not pictured. I used to have one at the lake, but brought it home. I've used them in competitions as well.
My brisket took 2nd place in Dripping Springs at their Founders Day Cookoff back a couple of years ago. The eggs are just too heavy to be moving with my back these days.
What time is dinner Ed? I can probably catch a flight still....
Should be about 5:30 PM. Just called SWMBO and the brisket it up to 183 degrees, so it is well past the plateau and now all the connective tissue that makes brisket tough is being rendered out. This is the tender making moment in BBQ'ing a brisket.
Goodmorning Brisket!
. Mine saw a picnic ham, Beef toungue, Venison tongue and my version of a Braunschweiger (made with Deer liver and Pork) this weekend 
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