Tomorrow's the day I KILL it!!!

[Steve B]

Your killing us out here. We are dying for even 1 pic. Just to tease us with. Cain't wait to see how that bad boy comes out. You go girl.

Lets keep the smoke coming.

[GirlpoweredBBQ]

LOL. Ok, as soon as I get some bark going! Of course, the pic I want to post is a gorgeous smoke ring, beautifully moist, perfectly cut slices...Maybe in 10 hours, if I'm lucky!! Are you cooking today?

[Steve B]

Yea. Doing a butterflied chicken. 7 pounder. It will be my first on my offset. I will be attempting a butt and brisket in a couple of weeks when I get some time off work. Cain't wait.

Lets keep the smoke coming.

[GirlpoweredBBQ]

Steve B ,very cool! I'd love to see pics and hear how long it takes. Would you post a pic of your offset, too? Exciting!

[GirlpoweredBBQ]

Ribber, don't be scared!! Imagine you first try making a brisket on your offset and then your bullet smoker. That's an A/B test. Add another smoker in there, and you've got an A/B/C test (or multivariate....testing more than two things... Multiple things). ☺ But a multivariate marinade sounds interesting!

[Steve B]

GirlpoweredBBQwill do Pics, temps and times. My offset is a LoneStar grillz 24x36". Dont tell Jerod. He might start drooling again. LOL JB.

[GirlpoweredBBQ]

It's so beautiful!! I'm so jealous! Not just of that smoker, but your backyard. I have my WSM and Weber Kettle smashed into a tiny 4x10 brick "patio" (quote marks because "patio" is an exaggeration). More like a brick pathway between our driveway and our shed. No backyard at all. Sniff.

[PSULion]

nice set up and patio!

[GirlpoweredBBQ]

I think what I'm starting to understand is that the SnS is so efficient that you really have to regulate the amount of burning fuel and oxygen to control the temp. Just doesn't take much for it to get really hot. Today it's going really well... I think because I'm only letting a few coals burn at a time.

[Steve B]

Good to hear. Cain't wait for the pics. And thanks. Alot of hard work to get my place to where I wanted it. But never done.

[JCBBQ]

WOOT!! WOOOOOOT!! When's the ETA, I got all excited for you just reading your enthusiasm. Pictures!!!

[GirlpoweredBBQ]

Ha ha. Best cheering squad ever!! We're at 156, so got a ways to go. But it's only 12:30 pm here, so I'm harboring a little hope to have it done before sunset. I think I'll post a pic when I turn it over in an hour or so. And then when it's done. I feel like you're right here with me, brother! ☺

[Steve B]

How are things going?? I'm getting worried. Haven't heard anything for awhile. Hope your still killing it in a good way.

Ps my chicken is coming along pretty good concidering 1 of my probes took a dump.

Lets keep the smoke coming.

[GirlpoweredBBQ]

Almost there! I posted a pic. Looks really good. I think this is the one!

[GirlpoweredBBQ]

For those of you who separate the point and flat when the flat is done (and then make burnt ends or whatever), i. I'm curious... Where do you take it to cut it? Do you bring it inside? Maybe you guys all have marvelous outdoor kitchens. Just curious. I now have a big temp difference between the ends of my brisket.

[GirlpoweredBBQ]

It's looking good and getting close. But I've got a temp of 187 at one end (the point!!! Shouldn't that take longest?) avd 176 at the flat. I know it sounds wrong. But the thin end is cooler for some reason. So now I'm just trying to decide when to pull it and whether I need to separate it. Any ideas?

[boftx]

Definitely looking good!

[David Parrish]

Bark will soften some but that's OK. It'll still be great. Temps will even out quite a bit during the faux cambro.

[David Parrish]

Wrap that puppy and take her to 203, then let it rest an hour or two in a faux cambro. It'll be great!

[GirlpoweredBBQ]

But will it soften the bark too much? And do I just take it off when the one end gets to 203? The other end might be 193 at that point. That's ok, right?

[David Parrish]

Make sure your pit probe is two inches from the meat.

[GirlpoweredBBQ]

I'll check it. I think it's about that, though. Almost there!

[GirlpoweredBBQ]

PSULion, just saw your comment about being girl-powered yourself. Awesome! I hear you roar! ☺ Not so many of us on this forum. But those who are are warriors!

[Ribber]

+1 what gcdmd said!

[PSULion]

Yay!! Just trying to learn fun stuff - peeps here are great 😀

[ecowper]

BBQ is about what you do and how well you do it and how much fun you have doing it! Girls, boys and purple polka dots are all welcome :-)

[GirlpoweredBBQ]

You guys are soooo nice! ☺

[PSULion]

Such a great place here! Thank you 🐽😀🐽👍

[FireMan]

OK, OK, enough of this here gushin stuff. Back to the important deal here, the pics of the smoke ring, & maybe first bite. At least a pic of one slice on an eaten utensil. Know what l mean? Huh?

[GirlpoweredBBQ]

Getting ready to take it out of faux cambro. Please stand by for the awesomeness.

[PSULion]

😀 ok here are my pics- am sure Guest has better