What’s on the Grill

iblive said:
Yikes…. Long day for sure. Never personally been cooking that late… but one night I got out of bed at midnight to get a brisket going for later in the day. That day by about 6PM, I was becoming somewhat incoherent.
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Yeah…it was not my intention, to run so late. I thought it would have been done at around 7-8pm…rested and pulled before 9:00. I did not expect to be up into the AM hours, waiting for it to cool enough to refrigerate. Live and learn.
The midnight sammich was worth the wait though.

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That is the internal temperature graph, taken when I put it in to rest.
 
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This past weekend we had BBQ Wings. We are not fans of Buffalo (read that as spicy) Wings. My process is to season them with a BBQ Rub and grill them. Then slather them quite liberally with my Pineapple Bourbon/Whisky BBQ Sauce. Throw them in a pan in the oven at 185 till time to eat. Think that was was about 5-6 hours on Sunday. Also thrown in the oven was a pot of beans that was getting happy for the 5-6 hours. And you know when the BBQ is good when you need to shower after eating because your face and hands are covered in sauce.

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