Here we go:
Looking forward to the pics.Going to be putting this 20lbs er on later this evening. Biggest brisket I’ve done. Just trimmed lightly. Some of the fat on top, non off the bottom. Took a little of the yucky discolored stuff off the sides. Seasoned with course black pepper, and killer hogs bbq seasoning. Wish me luck. View attachment 3381View attachment 3382View attachment 3383
Ostrich is really good, game sort of flavour like venison and beautifully tender if cooked right.Like from an actual ostrich?! Weird...almost looks like beef, and that’s even more weird. I would have never thought....food when I see an ostrich!
After 8 hours. Not a really serious bark, but decent. From right to left. Have 3 probes. The one in the end is at 153, in the middle 143, in the flat 151. Going to let this sucker go til probably 160-165 then wrap. Move to bottom shelf, and let her go. Did the first 4 hours of the cook on smoke boost. The rest of the time it been set at 225. Held steady all night.That black pepper should give you some serious bark!
Let us know how you like the killer hogs.