Well Frank....I was "frankly" stunned that it was so easy to use:-) Maybe the stars, moon & planets were just lined up for me and it will never happen that way again. But I don't think so. As I have said before, your plans were quite good and were instrumental in getting this built.Frank_Cox wrote:Wow upinsmoke! Thanks for the kind words! I am glad we could help. That is what this site is all about. You did a great job on the smoker and sounds like you did a text book job running it during your cook.
Looks great and I hope to see more pics of future cooks!
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I was thinking the same thing S1!smokeone wrote:Nice work Upinsmoke! That is a thing of beauty!
I think I would call it Black Beauty!
Thanks...but I need to be clear here lest someone think I actually have some skills. A friend of mine did all the fabrication work...I drank beer and threw money at it.smokeone wrote:Nice work Upinsmoke! That is a thing of beauty!
I think I would call it Black Beauty!
Hey buddy, there ain't nothin wrong with that!upinsmokebbq wrote:Thanks...but I need to be clear here lest someone think I actually have some skills. A friend of mine did all the fabrication work...I drank beer and threw money at it.
I know what you mean with the probe thing. That's pretty much how I judge when pork butts are ready. They're done when they're done. Learned that from a lady who grew up in the BBQ business...her Daddy built a lot of pits in this area. She checked shoulders with an old ice pick with the point rounded off...and could tell by feel when they were ready. Nothing hi-tech about the old timers in this business. It is really no different than checking the done-ness of a steak with your finger. Not that I would do that of course. Unless it was my steak:-)Rick wrote:That'll all work Frank!
I also probe the flat end with an old instant read dial-type temp gauge that no longer works. I keep it just for this reason. With time you will learn how that probe should feel as you push it in and you'll know when to pull it. Every brisket is different so just keep probing it until it's ready - doing it by temp does not work from one brisket to the next ...