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First Cook

 
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texaggie2007
Newbie


Joined: 05 May 2010
Posts: 40
Location: Minot ND

PostPosted: Sat May 22 10 11:03 pm    Post subject: First Cook Reply with quote

not including my test cook last week; Got a brisket on bout 7 this morning and after the rain storm regained my temp. gonna put the ribs on bout noon and look to hopefully eat round 6 or 7. Pics to follow
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat May 22 10 11:06 pm    Post subject: Reply with quote

Better throw some turds on there too. That will get you through the muchies all afternoon. Plenty of beer and plenty of ABTs.
Ribs and Brisket for dessert.
Don't get no better than that. Very Happy
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texaggie2007
Newbie


Joined: 05 May 2010
Posts: 40
Location: Minot ND

PostPosted: Sat May 22 10 11:39 pm    Post subject: Reply with quote

Think I got the fire dialed in with good smoke



First Mop of the morning; I can't find a freakin mop anywhere in this town; maybe they don't use them in North Dakota.


Oh yeah; cracked the first beer @ about 8 this morning jarhead


Last edited by texaggie2007 on Sat May 22 10 11:52 pm; edited 1 time in total
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BigPhil32
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Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX

PostPosted: Sat May 22 10 11:43 pm    Post subject: Reply with quote

looks great so far... Gig Em...
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day_trippr
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Joined: 08 May 2009
Posts: 3206
Location: Stow, MA

PostPosted: Sun May 23 10 1:26 am    Post subject: Reply with quote

Your brisket cook is looking great so far, texaggie2007! And I know I've seen that cooker before - it sure is a handsome thing! Very Happy

I wouldn't sweat not having an actual "mop" - frankly I wouldn't use one, never mind own one. They're a pita to get "food safe clean" if that's even possible - and if they're not clean they're Heaven for bacteria.

I favor silicone basting brushes by a country mile. They work great, are heat resistant (like 500-600F which allows for user screw-ups Wink ) and are easy to clean...

Cheers!
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texaggie2007
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Joined: 05 May 2010
Posts: 40
Location: Minot ND

PostPosted: Sun May 23 10 1:26 am    Post subject: Reply with quote

I'm having issues keeping my temp constant; it seems no matter what I do with the air intake the temp either takes off towards 300 or plummets to 200; seem to have issues keepin it in that 225-250 range
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sun May 23 10 3:26 am    Post subject: Reply with quote

texaggie2007 wrote:
I'm having issues keeping my temp constant; it seems no matter what I do with the air intake the temp either takes off towards 300 or plummets to 200; seem to have issues keepin it in that 225-250 range

My guess is air leaks from somewhere. Done any mods to it? Stove Rope to seal it between the lids and the firebox and cooker? Baffle or Deflector? Lump, briquettes or sticks? Many questions on what you are doing.
My DBS and Bandera were a PITA before I sealed up all of the air leaks.
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k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Sun May 23 10 8:25 am    Post subject: Reply with quote

texaggie2007, your brisket is looking mighty happy. Very Happy I will be watching for more updates. Move back down south where if you ask for a mop they automatically know you mean for Que. Laughing You might want to put some grate therms in your cooker to see what the grate is running at in accordance to your door therm.
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Beertooth
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Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Sun May 23 10 8:47 am    Post subject: Reply with quote

That brisket looks really good texaggie2007!

Like day_trippr said a silicon brush work just great & you can throw it in the dishwasher when your done.

I'll be watching for more pics! Smile
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