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Harpo

  • Karma: 2
Here are the pics for 4 Hours 10 hours and 12 hours starting to pull and wrap in foil to bring up to temp. 190 for brisket and 195 for pulled pork.

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#1 - April 24, 2010, 04:50:47 pm
I don't eat vegetables. The meat I eat, eats vegetables.
Grill Dome Ceramic Smoker/Grill
FEC 100

Harpo

  • Karma: 2
btw put pound of sausage on smoker to cook for breakfast sandwiches. will let you know how that turns out to
#2 - April 24, 2010, 04:52:32 pm
I don't eat vegetables. The meat I eat, eats vegetables.
Grill Dome Ceramic Smoker/Grill
FEC 100

Harpo

  • Karma: 2
Slicing and Pulling  :P Went to buy some Hickory Pellets from Mike at Barbeque Island and he was out and talk me into trying the Cherry. Being from KY I have always used just Hickory but from now on I will be using both. Nice smoke ring with the Cherry......

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#3 - April 25, 2010, 05:52:47 am
I don't eat vegetables. The meat I eat, eats vegetables.
Grill Dome Ceramic Smoker/Grill
FEC 100

KidCurry

  • Karma: 1
Cherry is good...we like using it a a lot.
#4 - April 26, 2010, 09:37:35 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.
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