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Unread 12-23-2012, 09:18 PM   #38
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That's awesome! That's a great first brisket... better than my first one.
(both briskets were done without any foiling, spritzing, or wrapped in paper partway thru the cook.)

The picture of the remnants were after I used the backside of the blade and showed Michael and Tish how the flat and point separated without any resistance once the optimum tenderness was reached. Then the point was cubed, drizzled with au jus, then devoured right off the cutting board!

No one walked away hungry that day... LOL!

[Strong is the force, is this one]

Congrats Grasshopper!
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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