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Deadeye

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  1. Nope 4 kids means time to prep the pineapple in its marinade ready for the grill and make the burgers!
  2. Pjewwww I'm back and it's all looking good. I've got temp of 245 and half way through the snake. I left it at 7.39 am. All seems good so far.
  3. Hey All I'm new here living in Bolton. I've been the prowled owner of a webber kettle for over 5 years now, had some great results with ribs etc. I've never done a Brisket, so tomorrow I plan on changing that! Brisket is currently sat in the fridge with its dry rub, consisting of Cayenne pepper, red pepper flakes, salt, Pepper, sweet paprika, cumin, garlic, onion, chilli powder, brown sugar. The thing is this time I'm going to have to nip out, previously I've always been on hand to check temps etc so this could go awfully wrong! I'm planking on doing the snake method shooting for 220 deg F using a fresh bag of aussie heat beads (bbq world is just arround the corner) and some Mesquite wood chunks, I wanted hickory but couldn't get any! I've never used Mesquite so no idea on its flavour. My issue is I've never done the snake method either! Has anyone got any tips for me I have about an hour at 6am before I have to leave at 7am I'll be back 5 hours later.
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