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-   -   Brisket cherry being popped! (Pr0n) (https://www.bbq-brethren.com/forum/showthread.php?t=163133)

Titch 06-11-2013 09:51 PM

Quote:

Originally Posted by buccaneer (Post 2512692)
I'm starting to doubt my actions...does it need more seasoning?
That is awfully light...:noidea:

Let the meat talk,

Pyle's BBQ 06-11-2013 09:54 PM

Using just salt, pepper and garlic, it looks like you have enough on there. I don't use much seasoning on my brisket. I like the way it should complement the brisket and not overpower it.

buccaneer 06-11-2013 10:09 PM

Thanks Bryan,Marty and Titch!
I just slipped the lamb burgers on the grate underneath and decided not to change what I am doing.
The meat is now incredibly wobbly, it was on at 220f for over an hour and now closer to 300.
It's exciting doing this " live" don't know if the result will get praised or get hated for ruined a great Mercun tradition!:peep:

Titch 06-11-2013 10:12 PM

Tell me what you thought of the feel of it when you. Washed it?

buccaneer 06-11-2013 10:18 PM

Quote:

Originally Posted by AussieTitch (Post 2512738)
Tell me what you thought of the feel of it when you. Washed it?

It was really floppy Titch.
I'm not saying what thoughts came....





:bolt:

buccaneer 06-11-2013 10:39 PM

So, any other recommendations other than Bryan's yummy grilled onions and provolone?
Ill definitely make a red wine onion gravy for some of it, thanks for the advice Titch, a fave in our kitchen too mate.

lordy this beef fat rendering is giving off a super mouthwatering aroma!

buccaneer 06-11-2013 11:30 PM

Got The Cure playing loud, brisket smell is driving us nuts and TFO just bought me a longneck of Atomic Pale Ale, coz its Mercun!
Lamb burgers are resting and life is pretty sweet!

Pyle's BBQ 06-11-2013 11:33 PM

That's spelled "Merican" Cause I live in Merica!

buccaneer 06-11-2013 11:47 PM

Quote:

Originally Posted by Pyle's BBQ (Post 2512817)
That's spelled "Merican" Cause I live in Merica!

I larned these words from George dub ya Bush, so I'm durned sher they'z crect.
Mercun, tarist, Al Karda.

buccaneer 06-12-2013 12:36 AM

You bastiges are ignoring me so Ivestarted on the wine!
Ha!
Started talking to myself too!
Ha!

nucornhusker 06-12-2013 12:43 AM

Looking good so far. Remember to cook it until every part of it probes very easily. If you feel resistance in the center still, leave it on. When it's done, rest it rapped in foil and towels in a cooler or no towels in a warm oven for about 2 hours. Slice against the grain and enjoy!

We like to eat ours with baked beans, cornbread and potato salad.

Man, now I really want to cook a brisket.

buccaneer 06-12-2013 12:47 AM

Quote:

Originally Posted by nucornhusker (Post 2512854)
Looking good so far. Remember to cook it until every part of it probes very easily. If you feel resistance in the center still, leave it on. When it's done, rest it rapped in foil and towels in a cooler or no towels in a warm oven for about 2 hours. Slice against the grain and enjoy!

We like to eat ours with baked beans, cornbread and potato salad.

Man, now I really want to cook a brisket.

Thanks brother, I appreciate the post.
I just probed it and I still have string resistance so we keep a rocking on.
I rally would love to make my first cornbread but we have a national infestation of closet moths that are screwing up grains.
Oh well, maybe some damper will do.

Titch 06-12-2013 12:48 AM

Those drippings that will stick to a pan, that I assume your sober enough to be catching.
will make the best onion gravy.
pour off the oil and use the sticky bits:thumb:

buccaneer 06-12-2013 12:51 AM

Quote:

Originally Posted by AussieTitch (Post 2512860)
Those drippings that will stick to a pan, that I assume your sober enough to be catching.
will make the best onion gravy.
pour off the oil and use the sticky bits:thumb:

Yep, I am cooking in a foil base for that very reason my knowledgable friend!
:thumb:
Cannot wait for the tasting!
Sober now, but no idea if I will be when we hit action stations:icon_blush:

buccaneer 06-12-2013 12:52 AM

Okay....okay....I'm a bit pithed...


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