Is that a cut from a butchers knife straight down the middle??
Re: butchering, I had taken out a lot of the deckle fat... Looks worse than it is, it made a tasty treat!
Um between 150*f and 400*f, honestly for a few hours there I was running both the hog cooker and offset while the guys catered... The hog cooker is a lot of work and I got it just about the time the ambient went from 20*c to 5*c! Just couldn't make enough coals for the hog cooker and made the mistake of taking some from the offset.... Anyway, got it sorted right about the time Wes got back!
Thanks edgy. Re looking at the second photo clearly points that out. I thought this was a cut from the butcher, not you. There are some suppliers out there who will leave big "hook" shaped cuts on the bottom of their briskets and I find it really annoying
Ha!! Candid honesty. love it!!
It can be crazy,scary fun cooking like that and I know exactly how you must have felt and what you were thinking. It's not cool at the time but you end up learning a LOT
Really looking forward to your second cook and hearing your notes on how they compare
P.S. Does anybody else see a mohawked man in a gimp mask in the first pic or should I be seeking the services of a professional therapist