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JLEN 11-10-2012 12:39 PM

First Brisket is ON!
Brisket temperature at 150

trufunk 11-10-2012 12:41 PM

Picture's please!

Blackened 11-10-2012 12:46 PM

5 star thread, would read again

Johnny_Crunch 11-10-2012 12:56 PM

Pr0n or bust!

JLEN 11-10-2012 01:08 PM

Sorry, ran out of battery before i could get the image out!

Here's the first beast!

5lbs, so quite small but seasoned and starting to look good.

Its pitch black out there so i'll get a snap when we bring 'er in!

Blackened 11-10-2012 02:06 PM

it certainly appears to be pitch black out

JLEN 11-10-2012 02:11 PM

Ha! So, is that image just coming up as a black square?! Does clicking the title bring up the image?

How about this..."photo"></a>

JLEN 11-10-2012 02:12 PM

[IMG]<a href="" title="photo by Jlensansom, on Flickr"><img src="" width="500" height="373" alt="photo"></a>[/IMG]

JLEN 11-10-2012 02:14 PM

by Jlensansom, on Flickr

chriscw81 11-10-2012 02:37 PM

looks great :wink:

chriscw81 11-10-2012 02:45 PM

would you like some help? :doh:

chriscw81 11-10-2012 02:46 PM


Originally Posted by Blackened (Post 2268201)
5 star thread, would read again

i almost fell over in my chair when i read this

JLEN 11-10-2012 02:54 PM

HA! Wicked, so cheers for the help with the attachment, how the hell does that work...?!

I recon she'll be out in about hour...

chriscw81 11-10-2012 03:08 PM


Originally Posted by JLEN (Post 2268291)
HA! Wicked, so cheers for the help with the attachment, how the hell does that work...?!

I recon she'll be out in about hour...

no worries. when you are viewing any picture on the internet you can right click on it and go to properties then copy the link. then when you are posting you click on the "insert image" icon. a box will pop up, copy the image link in the box and hit ok. by the way, i take all my photos with my smart phone(that has a pretty decent camer) and use a forum application called tapatalk. it's really easy to post photos with. welcome to the forum.


Enkidu 11-10-2012 03:56 PM

JLEN, don't let these farkers' ribbing get to you. It's all in good fun and you'll learn a lot from this crew of misfits -- I know I certainly have. Keep us updated on how the brisket is coming along. But a word to the wise, you'll get better feedback the more details you give, like what you are cooking it on, how you prepared it, the rub, grill temp, wood being used, etc.

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