Wahoo Posted June 28, 2020 Report Share Posted June 28, 2020 Couple of top Loins tied & Spun on the 23” , Olive oil and bit of dry seasoning , cooked lid down at 550f for an hour, plenty of smoke ! opened lid to flame and finished for 30mins with a sprinkle of Sea Salt to help get that crackling going . Carved and served with some fluffy white buns & some delicious sage stuffing . Yum .... Sent from my iPhone using Tapatalk Pro 8 Quote Link to comment Share on other sites More sharing options...
Tucker Posted June 28, 2020 Report Share Posted June 28, 2020 Wow, that looks fantastic! great job. 2 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 28, 2020 Report Share Posted June 28, 2020 Going for a loooooooong brisket cook today. All seasoned up and been on for 2 hours so far. Love how stable temps are for cooks like this. The old vision made me do quite a bit of babysitting to get the outcome I wanted. Couple early pics, more to come later this afternoon. 5 Quote Link to comment Share on other sites More sharing options...
Wahoo Posted June 28, 2020 Author Report Share Posted June 28, 2020 Going for a loooooooong brisket cook today. All seasoned up and been on for 2 hours so far. Love how stable temps are for cooks like this. The old vision made me do quite a bit of babysitting to get the outcome I wanted. Couple early pics, more to come later this afternoon. Waiting in anticipation ....Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 28, 2020 Report Share Posted June 28, 2020 3 hours ago, HokieBen said: Going for a loooooooong brisket cook today. All seasoned up and been on for 2 hours so far. Love how stable temps are for cooks like this. The old vision made me do quite a bit of babysitting to get the outcome I wanted. Couple early pics, more to come later this afternoon. Gonna be a hot one, stay hydrated! Quote Link to comment Share on other sites More sharing options...
