Olive Wood Brisket (would It Win) Finish Pics

[Pigs On The Wing BBQ]

Picked one up on sale.

Mustard rub. Heck, why not.

Olive wood? Heck, why not.

On the WSM. I'll report back later.

Pigs
Oh yea, no water pan. I like the fat to drip on the coals.

 

[Smokey_Joe]

MMMMMMMMM........

Looks like a nice fat content in that slab o' meat
Should be nice and tender!!!

What time is grub?.... I'll bring the beer!:supz:

 

[Cliff H.]

Looks like a good start.

 

[Pigs On The Wing BBQ]

MMMMMMMMM........

Looks like a nice fat content in that slab o' meat
Should be nice and tender!!!

What time is grub?.... I'll bring the beer!:supz:

Come on over Joe, I'm thinking about 6:00 it will be done or sooner.
Been running about 275-300F Lid temp on the WSM. I'm just going to let it roll and check the meat temp about 4:00. Think I'll pull it at 200F this time as it does have a lot of fat on it. No flip, fat side down the whole cook. We will see what happens.

Pigs

 

[Captain Morgan]

olive wood....very interesting....looking forward to hearing
about this...now don't get drunk and eff it up!

 

[Nick Prochilo]

What cappy said!

 

[BluzQue]

So how did it turn out?

8)

 

[007bond-jb]

It should be healthy

 

[Que~Dawg]

So how did it turn out?

8)

Yeh I agree

 

[Pigs On The Wing BBQ]

Not sure where the pics went. (damn pit cops. Five-O again)

Outer space BBQ. Yanked it late, 217F
Fail. But it was good.

Pigs

 

[Shawn White]

I'd eat that ....


what did ya think of the olive wood? I have a bag of those Maine Olive chunks, not cracked it yet though

 

[Pigs On The Wing BBQ]

I know it looks a little dry, but it was not and tasty.
Olive wood is just a tad lame for beef. I'll go back to
hickory and apple wood.

Pigs