Saturday Food

Another successful 17 hour Brisket "pellet pooper" cook. Started at 6:30pm last night and took it off at 11:30 am. Threw a chicken and pork tenderloin on for good measure. As you can see plenty of moisture in the brisket. I may have cooked in 5 degrees too long but it sure melts in your mouth.

Company should be here any minute.

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Holy smokes, bobcat! That brisket looks as fine as any I've seen!

If the spirit leads you, I'll drop you my address here in Springfield and you can ship me some!

I see at least 10 lbs. in my future. Lol