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[Bentley]

I can taste the smoke, which is unusual for the same day cooking.  Kristin seemed to think the Honey & Pappy's went well together!  Thanks for that Hugh!

[Bentley]

We did the FE Method on the 1st set of Ribs.  This time we will try 1 hour with Smoke Boost (180°) and then go back to 275 till finished!  Pappy's original Rub & brown sugar!

[Bentley]

Man I took a photo after 1 hour, and the rest I was just to hungry!  My apologies.  I did not see a huge difference in smoke flavor then the FE Method!

[Bentley]

Will be stuffed Bell pepper, from the garden (little small) for dinner tonight.  Will be cooked on the Searwood 600 at 350° for appx 45 minutes.  Will be pulled as soon as filling hits 150°.

[Bentley]

Ground beef, rice, seasoning and sautéed tops are in the stuffing.  Topped with Sweet Baby Ray's!

[Bentley]

Great Smokey smell & taste!  Done in 52 minutes.  I am ashamed to say I ate everyone!

[Bentley]

Hopefully this will be a fitting end to what I considerer a Great Performance Test!  A much bigger Packer then I thought when I bought it. 17+lbs.  I have it on Smoke Boost (180°) right now.  Will let it go for 2 hours at that temp, then turn to 250 till bed time which will be about 4 hours.  Before retiring I will wrap in butcher paper and return to 200°.   Once awake (about 6;30am) will determine how much more cooking it is gonna need for a 12 Noon Lunch.  May separate, may not.  Hope it is a valid cooking plan.  To old and lazy to get up in middle of night and wrap when it probably should be wrapped!  My 1st Butcher paper Brisket!

The last of the Wee Willy's, Pappy's Garlic Herb & Original, paprika and brown sugar for my rub!

[Bentley]

After 2 hours of Smoke Boost!  Turned to 250°.

[Bentley]

After 2 hours at 250°.  The Smell is Wonderful!  4 hours of total cook time so far.  Am going to go get the Butcher Paper ready and then as soon as I get sleepy, will wrap, put back in pit and turn temp to 200°.

[Bentley]

[Bentley]

Well, we will see where we are at in about 8 hours!  It is not as easy to work with as the Texas Crutch, but hopefully I will be pleased with results!

[Bentley]

This is about 15 hours in.  I was some what disappointed with the Butcher Paper.  Maybe I do not know how to wrap it?  It was not opened like that, i just took that picture after I looked in it! But it came out just like it had been foiled or panned.  I stuck it on the Searwood opened and turned to 200° about 2 hours ago.  I am getting ready to go and bring in and put into the cooler till 11:30.  No bark, and very soft rub!  Have not looked at it since it was opened.  Hope the rub firmed up a bit!

[Bentley]

[Bentley]

Kristin did a peach Crisp on the Searwood 600XL at 350° for 70 minutes.  The guests were very pleased.

[Bentley]

Kristin says I have cooked better, but I would put this up against any Brisket I turned in at an Competition!  You have my word I did not use TQ on this Brisket!  That is pure smoke ring!