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Tack
12-22-2011, 08:55 PM
http://http://i220.photobucket.com/albums/dd150/TacksBBQ/brisket4.jpgHere is the brisket I did this past Sunday. Let me know what ya think.

Rich Parker
12-22-2011, 09:11 PM
I see the pic. That has to be the largest smoke ring I have ever seen.

Did you soak it in a cure first?

Tack
12-22-2011, 09:54 PM
I marinated it overnight then rubbed. I am using photobucket

colonel00
12-22-2011, 09:56 PM
When looking at the pic on Photobucket, choose the IMG code. It will be a string similar to this:

http://i1119.photobucket.com/albums/XXXXXXXXXXXXXX.jpg[/IMG

Then just paste that whole thing here. I had to remove the final ] so that the link would show up correctly above. However, it should actually be

colonel00
12-22-2011, 09:59 PM
http://i220.photobucket.com/albums/dd150/TacksBBQ/brisket4.jpg

You had this when you pasted into the image box. Notice the duplicate http://

http://http//i220.photobucket.com/albums/dd150/TacksBBQ/brisket4.jpg

This is what it should be:

http://i220.photobucket.com/albums/dd150/TacksBBQ/brisket4.jpg

Tack
12-22-2011, 09:59 PM
http://s220.photobucket.com/albums/dd150/TacksBBQ/?action=view&current=brisket4.jpg

Heres the link

Tack
12-22-2011, 10:09 PM
http://i220.photobucket.com/albums/dd150/TacksBBQ/brisket3.jpgHOLY COW IT WORKED!!!

Tack
12-22-2011, 10:20 PM
Thanks for all the help folks its not easy teaching an old guy new things is it??? LOL

Soulman1282
12-22-2011, 10:51 PM
Holy Smoke Ring Batman!!

parrdist
12-22-2011, 11:34 PM
Don't feel bad Tack. I have a terrible time posting pictures on this site. I just gave up, if they want to see my stuff they can go to my FB page. I'm to old to fight it.

NRA4Life
12-23-2011, 05:41 AM
That is one hell of a smoke ring, what did you marinate it in?

Tack
12-23-2011, 07:26 AM
Ahhhhhhhhh that would be the secret now wouldn't it????:becky: The only thing I will say it that NO TQ was used.

Ron_L
12-23-2011, 07:31 AM
I'm going to clean up the failed attmpts in a couple of minutes. There are two different ways to post a picture from Photobucket.

The first way uses the IMG tag field on the PB site. When viewing the photo that you want to post you will see four different fields with links to the picture. One of them is labeled as IMG Code. Highlight the link in that field and copy it (CTRL-C or Command-C). Then when you are composing your post here when you get to the place where you want the picture paste (CTRL-V or command-V) the IMG code into the post. Don't mess with what has been pasted. If you want to type more make sure that your cursor is not in the pasted text.

The other method uses the Direct Link o the image from Photobucket. When viewing the picture on PB highlight and copy the link in the Direct Link field. Then, when composing you post here, when you get to the point that you want the picture click the insert image button above the post window http://www.bbq-brethren.com/forum/images/editor/insertimage.gif. A dialog box will pop up. Don't click in that box, just paste the direct link using CTRL-V or Command-V. The dialog box already has the http tag in it, but it is already highlighted so it will be replaced when you paste in the direct link. Again, don't mess with the stuff that is inserted into your post. If you want to type more make sure that your cursor isn't in the pasted text.

If you want to insert multiple picture just repeat either of the above.

Ron_L
12-23-2011, 07:35 AM
Don't feel bad Tack. I have a terrible time posting pictures on this site. I just gave up, if they want to see my stuff they can go to my FB page. I'm to old to fight it.

It's really quite simple, but if you are trying to post pictures off of Facebook that could be the issue. FB doesn't provide a direct link to the picture, so you can't insert it as am image here.

Tack
12-23-2011, 07:36 AM
Thanks for cleaning this up Ron. I think I got it now just took this old dog awhile

Ron_L
12-23-2011, 07:37 AM
Ahhhhhhhhh that would be the secret now wouldn't it????:becky: The only thing I will say it that NO TQ was used.

I gotta be honest... that heavy and intense of a smoke ring doesn't appeal to me. It looks artificial. I know that judges are told not to judge appearance based on smoke ring, but that just jumps out at me and would be very difficult to ignore.

Tack
12-23-2011, 07:51 AM
I was just messing around with something different and this was the result. It surprised the heck out of me with the thickness of the ring. I will say that thise slices are from the end of the brisket. The slices that I would usually use for compw it was not guite as heavy.

bigabyte
12-23-2011, 10:49 AM
Very nice!:clap: Nice smoke ring, and it looks good and tender.:hungry:

Tack
12-23-2011, 02:45 PM
Probably the best I have done for tenderness now if I can reproduce it during a comp.................

CUErious
12-26-2011, 07:59 AM
Did you put it on the smoker while the brisket was completely frozen?

Tack
12-26-2011, 08:51 AM
Nope completely thawed and had marinated overnight.

Jacked UP BBQ
12-26-2011, 09:22 PM
Looks like it was over smoked, but I could be completely wrong. Looks tender and juicy though

Tack
12-26-2011, 11:51 PM
Actually the smoke wasn't overpowering at all thats why the ring was such a surprise.

Hub
12-28-2011, 08:46 AM
Most judges will ignore the smoke ring but this one would be hard. It DOES affect appearance and, in my opinion, negatively. Based on what you said I'd definitely go with more center slices, then.

You say you've done well with the tenderness -- that's good. How is the moisture? In my opinion (5 years, 31 contests) tenderness and moisture are the hardest aspects with brisket. The majority of the entries I've judged have a problem with either or both.

As a cook, too, I've learned my injections and foiling are the most critical aspects for these attributes. Also, bigger packers cook up way better than flats. Net: If you can consistently produce great pull-test tenderness and high moisture you should get walks -- brisket's natural beefy flavor doesn't need a lot of sauce or rub and most people find it pleasing without much spicing other than adequate salt.

Hub