Thought I should show a bit of what my job is, I'm a Pitmaster at Jay's Bbq in Punta gorda. Last Saturday I did 20 briskets, I use upper 2/3 choice certified angus that weight around 17-20ib each. I trim them down to probably 14-16ib and They get put on from 8pm to 11am. they all came out consistently and were all eaten up.
by FatBlueCrab
9 Comments
Very cool. Do you wrap at all? Same temp throughout the cook?
Why do they look so grey in the final pic? That color meat does not look appetizing.
Thanks for letting me know never to visit Jay’s…
if those are grey like that, you should punta those into the ocean….or make chili
Great trim! How do you like the Oyler? I find they close down too much and limit air flow.
Thats one cool job!
Damn, that cooked one looked great.
A Traeger could out perform that pos pit
you charge people money for that!?