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Unread 03-05-2011, 01:15 AM   #39
kbraun228
Knows what a fatty is.
 
Join Date: 08-19-10
Location: Gulfport, MS
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Quote:
Originally Posted by barbefunkoramaque View Post
i mean... the things you have selected to do will result in a dry product no matter what u wrap it in... nothin personal, its just that you make the mistake most novices do... u read, read, read then go pick techniques that are not compatible then wonder why you wasted your time. Its not like I called you ugly.

look... ur smoke ring is so good it scary... there... now I am being nice... so... with that advise how good you think your next brisket is gonna be? or are you going to correct the handful of other things that make the difference.

hey... i wasted brisket too... maybe about 300 pounds
I'd rather you call me ugly than diss the Q. But I learned from some mistakes and man, thanks for the kind words and the corrections. Cooking meat, some good, some bad and a few in between is my passion so I guess I wanna put my best foot forward every time.

Next time I'm gonna go with my own rub, no injection, kick up the temps a bit and definitely practice on some cheaper meat. Thanks again for the input bro.
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Kevin

[COLOR=Yellow][COLOR=Black][COLOR=Blue]Older model[/COLOR] [COLOR=Red]Lang 84[/COLOR] [COLOR=Blue](new to me!),[/COLOR] [COLOR=Red]WSM 22.5"[/COLOR][COLOR=Red][/COLOR], [COLOR=Red]Weber 22.5" Kettle[/COLOR][/COLOR]
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But seek first the kingdom of God and His righteousness, and all these things shall be added to you. Matthew 6:33 (NKJV)
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