I’m doing my first all night brisket and picked up a full packer from the local meat market. After trimming off a good 5 pounds of fat I noticed that the flat is only maybe an inch thick. Oh well, we’ll see how it goes. I put it on at 9:30 at 225 with the probes in each end. I’ll check on it...
The new Bull arrived Friday around noon and with the help of a neighbor was assembled by supper time but too late to cook on, so it got covered. Tomorrow I’ll do the burn off, bacon break in, and the inaugural baby backs. And so begins yet another chapter in my barbecuing story.... During the...
Bacon for the break in? I never would’ve thought of that. What temperature do you do the bacon at?
It looks like my Bull gets delivered on Thursday but I probably won’t get around to assembling it until Saturday. I hope the neighbor is up to helping, social distancing and all....
Jack