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Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
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Some Sunday brisket and moonshine
http://img.tapatalk.com/d/14/03/24/re4u3e9e.jpg
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Beer Can Chicken - Brined first for 24 hours in the sweet sauce and then plunked into a smoker for about 6 hours at 250DFH
Comes out like Poultry PRIME RIB!!!!
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Didn't bbq them but stuffed bell peppers are another of my favorite dishes to make.
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This was my first one and it turned out amazing. There were no left overs.
Mine was a 7.5 lb flat.
Rub with choice of seasoning, wrap, and let sit in the fridge overnight.
I did a lawerys, onion powder, maple/salt blend, and crushed red pepper.
Set the egg right a 200* and used a place setter for indirect heat.
Put the meat on and didn't touch it again until the internal temp hit 190*
Pulled it, wrapped in foil, and let it rest for 30 minutes.
Cut across the grain and dished up.
Mine took a little more than 7 hours total cook time. I've heard anywhere from an hour to hour and a half per pound.
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No injecting or basting? Just a rub and uncovered indirect heat till 190*? Sounds doable.
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
Works for me. I've never injected or foiled during a cook. I do think the old ceramic egg helps with moisture retention during the cook, but I've also had good luck using my vertical smoker and this method with ribs and pork butt.
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Does this count? Built a super hot bed of coals, set my cast iron skillet a couple inches above them.
BAM! Seared Ahi....http://img.tapatalk.com/d/14/03/31/u3yhazej.jpg
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens