View Single Post
Unread 06-16-2012, 02:00 PM   #10
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
I thought you might want to add some pictures of said properly cooked briskets...

Notice... for those of you who do not recognize... that stellar brisket representation of a 17 year old Jessica Alba (or Justin Beiber for the foil user) is none other than the same man who once said...

There is "NO reason to cook below 250." BBQ Bubba 3-5-2012.

He serves up about 2 tons of mouth watering brisket a week.

As mentioned before, for those that do scores of briskets, the ring set temp is not needed because the large meat masses slows down the whole cooking process anyway. The ring set intial temp is for those who to, less than maybe 5.... and even that depends on your gear. Simply put, if you are not getting a ring and care about it simply slow down the first couple of hours, use sea salt and then crank it up.

I would put Bubbas brisket against the great Billy Bones from Michigan as well. Both admirable talents.
Pitmaster T is offline   Reply With Quote


Thanks from:--->