New Year’s Day brisket

[K. Lane]

Kinda sucky weather to be smokin a brisket but with the canopy, I am managing to keep the temps between 220-230 degrees

As long as my youngest boy keeps bringin me “the good stuff”.... I’ll fight thru the misery




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[White Falcon]

What's with all the coolers? Not a Yeti in the bunch.

[K. Lane]

What's with all the coolers? Not a Yeti in the bunch.

Nope, no Yeti’s
I just kinda threw them up there as a wind/rain block

[ken]

What's with all the coolers? Not a Yeti in the bunch.

What's with calling Coors 'the good stuff"?

[eastxhunter]

Shoot our Coleman 150 has seen more critters on ice than all my yetis combined.

[Bdub25]

Doing it right with the Yella Bellies!

[K. Lane]

What's with calling Coors 'the good stuff"?

At least it’s not my pickle beer... I can start drinking my Pabst Blue Ribbon if you prefer

[K. Lane]

6 hours of smoke. Now it is wrapped in butcher paper and back on the smoker until internal temp is 198-203 degrees.....perfection

Cant wait to see the smoke ring that the post oak/apple wood mix leaves




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