-   Q-talk (
-   -   The WSM is warming up (

BBQ Bandit 11-25-2012 09:02 PM

The WSM is warming up
The air is calm - not even a breeze.
Temps outside at a balmy 30*.
The brisket is trimmed and dusted in salt, pepper and garlic.
The night is young - and I'm not - wearing a headlight like a necklace

Soon its hitting the fire... and will see it in the morning.

Toast 11-25-2012 09:11 PM

Very Cool. Looks like the Perfect evening.

HeSmellsLikeSmoke 11-25-2012 09:15 PM

Really nice moon tonight too if it is clear there. Love sweet blue in the moonlight.

Dirtbuddy 11-25-2012 09:40 PM

Sounds like a perfect night for a briskey....

BBQ Bandit 11-26-2012 07:04 AM

Love the smell of brisket in the air... 10 hours later.
Approaching that time again... time to prewarm the coolers.

Harbormaster 11-26-2012 09:19 AM

Looks good Bob.

I could go for some of that about now.

cameraman 11-26-2012 09:23 AM

Ahhh, sunrise over the plains of Briskitonia!

Dirtbuddy 11-26-2012 09:40 AM

Looks heavenly!

fingerlickin' 11-26-2012 09:48 AM

The photo's look great, what time are we eating?

WineMaster 11-26-2012 09:49 AM

Salt Pepper and Garlic. Very nice I think people have become confused about the difference between Bark and Crust. A heavy layer of rub will create a crust but you got all bark there. Well done!

Wampus 11-26-2012 01:03 PM

MY kind of brisket! Nice work Bob!

gtr 11-26-2012 01:19 PM

Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers. :heh:

cowgirl 11-26-2012 01:25 PM

Looks soooo good Bob! :cool:

BBQ Bandit 11-26-2012 02:00 PM


Originally Posted by gtr (Post 2281334)
Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers. :heh:

Well - it was a recent addition due to cooking a gig within a limited space that ruled out my offsets.
The WSM allowed stacking the meats and cook upwards within a limited footprint.

qnbiker 11-26-2012 02:16 PM

I also try to keep it simple with beef. Salt, pepper, garlic is always a winner. Great looking brisket!

All times are GMT -5. The time now is 03:31 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.