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The Virtual Weber Bulletin Board New WSM Owners First Brisket and Meatloaf on WSM|
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TVWBB Member |
See Below
This message has been edited. Last edited by: Carl Anthony, |
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TVWBB Fan |
Post fixed! It's not a Flickr problem, it's the nut behind the wheel...
  Getting started    Set up foiled pan and getting probes wired  Brisket  My Rig Job  Trying to figure out "against the grain"  'Trimmin' the fat' LOL internal temp 191.2  Meatloaf 2 with BBQ sauce 1 Catchup internal temp of 166.1 Well, that was this weekend smoke out Plenty of leftovers for the week Thank you to everyone for making ALL my BBQ awesome! Going to try an overnight cook. I am having some issues with fuel. I think i need to LOAD the ring to the top next time. I had to finish the brisket in the oven for about 1.5hrs to bring to 190. it was on the WSM to 172.2. Turn out great i just want to finish it in the WSM next time. Michael Northwest BBQ Weber 22.5" WSM, Weber Spirit Gasser, Blue Thermopen, Nikon D80 |
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TVWBB Member |
THANK YOU MIKE!!!! =)
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TVWBB Fan |
My pleasure Carl!
 Michael Northwest BBQ Weber 22.5" WSM, Weber Spirit Gasser, Blue Thermopen, Nikon D80 |
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The Virtual Weber Bulletin Board New WSM Owners First Brisket and Meatloaf on WSM
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