LordDankinstien
- 517
- 28
maybe another "Salt Lick" ;) Smoke meats and buds.. Sure sounding good to me right about now..
Salt Lick is the shit! great Q for sure..
Have a good recipe for a brisket bbq sauce?
grew up on oakland style ghetto bbq ... i have the pasion for que and have owned a few different rigs for catering but now my favorite pit is a backwoods party with heat diverter and controlled by a bbq guru damper control ... can smoke with dead solid temps for as long as needed ... did some backs yesterday and for 6 hours not even a 10 degree fluctuation....
with this rig i get about 6-8 hours from a load of lump depending on wind mostly ....
I fill the smoke box with lump and then into a small pyramid shape with the peak toward the lower damper i then use one weber wax marshmellow to fire the lump .. i find that if you fire any other way you over fire the coal and end up overshooting temps ..
thanks for your tips tex you got the knowledge ! i have always used full packer briskets untrimmed fat side up , im dying to now try it fat down .
although mine always ends up like butter im always down to improve ..
need no teef to eat this beef......
cheers
mmmmmm....mmmmm... GOOD!
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