Welcome to TheOhioOutdoors
Wanting to join the rest of our members? Login or sign up today!
Login / Join

What's For Dinner?

Jamie

Senior Member
5,942
177
Ohio
BLT's and blistered Shishito peppers.

IMG_4167.jpg
 

"J"

Git Off My Lawn
Supporting Member
58,664
288
North Carolina

finelyshedded

You know what!!!
Supporting Member
32,541
274
SW Ohio
This 16.66 pre-trimmed brisket just got wrapped after flat reached 175 much fast that expected. Point was still in stall phase at 156. I sprayed butcher paper very liberally with AC vinegar then poured all the rendered tallow over wrapped brisket and put back on smoker at 11:05. I’ll check internal temp in a few hours and might transfer to oven at 190 at that point so I can get some shuteye. Lol

IMG_0174.jpeg
IMG_0175.jpeg
 

finelyshedded

You know what!!!
Supporting Member
32,541
274
SW Ohio
The brisket is done with IT at 202 in the flat and 195 to 196 in the point. Put it in oven at 12:45am at 185 then bumped up to 195 at 3:30am and 200 at 5:30. She’s slowly creeped up to optimum IT and is nice and giggly. I’ll probably let it rest in the oven then turn oven at 170 a few hours before we leave.

IMG_0176.jpeg
IMG_0177.jpeg
 
Last edited:

finelyshedded

You know what!!!
Supporting Member
32,541
274
SW Ohio
This is what we had for supper tonight that was also a huge hit last night. Tammy used my pulled pork and folded puffy pastry around it and she topped with freshly shredded Jack cheese. Tonight I just drizzled a small amount of honey over it right after taking out of oven and 5 minutes before serving. Delish
City BBQ baked beans was on the side.

IMG_0189.jpeg