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First Brisket on the 560

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  • ndogg138
    Club Member
    • May 2019
    • 9
    • Sioux City

    First Brisket on the 560

    Put down a brisket on the 560 this weekend. 13lb for about 14 hours at 235. Paper wrapped after the stall. Royal oak whole lump with post oak chunk. Texas style.

    Got excited and cut a little too soon.
    Attached Files
  • Dewesq55
    Founding Member
    • Jul 2014
    • 2174
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #2
    Looks pretty, though.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13648
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      That looks mighty tasty.

      Comment

      • zero_credit
        Club Member
        • Mar 2020
        • 594
        • Near Chicago, IL
        • Current Pride and Joy:

          Masterbuilt Gravity 560

          Joule

          Old (sold) Loves:

          PBC
          Weber 22" Premium

          Thermometers:

          Inkbird
          Thermoworks POP

          Preferred Charcoal:

          B&B Charlogs/B&B Lump

        #4
        Looks awesome! How did it taste?

        Comment

        • Donw
          Club Member
          • Jul 2017
          • 3552

          #5
          Nice cook!

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 6420
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            Looks great!

            Comment

            • ofelles
              Club Member
              • Jun 2018
              • 2634
              • Brentwood CA
              • LSG large insulated cabinet
                Yoder YS640
                David Klose 20x42 Grill Chef Grill
                Weber Jumbo Joe
                FireBoard controller and PitBull fan
                Thermapen Mk4

              #7
              Very nice looking.

              Comment

              Announcement

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
              See more
              See less
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