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Thread: Saturday Food

  1. #1
    All-American bobcat1's Avatar
    Join Date
    Jun 2006
    Location
    Sanger, Texas
    Posts
    13,220

    Default 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.






  2. #2
    All-American
    Join Date
    Aug 2014
    Location
    Celina/Kansas City
    Posts
    2,561

    Default

    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!
    Texas Forever.

  3. #3
    All-American Tejastrue's Avatar
    Join Date
    Nov 2010
    Location
    Wimberley
    Posts
    7,826

    Default

    I see at least 10 lbs. in my future. Lol
    The measure of who we are is what we do with what we have..... Vince Lombardi

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