Fwismoker
somebody shut me the fark up.
Hmmmm that's looking so good i might throw on at least a flat today or tomorrow myself. When i see it sliced it might just push me over the edge. )))
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working on DNS.. links may break temporarily.
First Brisket Cook on the Lonestar
- Thread starter MilitantSquatter
- Start date
Chickenbone
Knows what a fatty is.
Lookin' good, keep them photo's comin'!
Bludawg
somebody shut me the fark up.
I just had the G-5 gassed up can you pick me up at the airport
MilitantSquatter
Moderator
Brisket is off at 7 hrs (2 hrs wrapped on the pit with the last 30 minutes in a ramp down)
will rest a few hours in the butcher paper in a cooler and then slice it up
will rest a few hours in the butcher paper in a cooler and then slice it up
Looking great! :clap2:
Any shots of the pit we can look at? :hungry:
Any shots of the pit we can look at? :hungry:
BBQDaddio
is one Smokin' Farker
Mmmmmmmm that's looks yummy. It's been toooooo long since I had brisket.
MilitantSquatter
Moderator
Diesel Dave
Quintessential Chatty Farker
Now that's sir is how it's done :thumb:
peeps
somebody shut me the fark up.
I'd kill a few slices of THAT!!!
Elmerf15
Well-known member
That looks awesome!
sdgoodspeed
Is lookin for wood to cook with.
Wow...that just looks really awesome. Nice smoke ring and looks like it tastes amazing.
Chuck D.
Knows what a fatty is.
Beautiful job. What's your opinion on Butcher paper vs Aluminum? Better or Not?
Chuck.
Chuck.
MilitantSquatter
Moderator
Thanks all... A great cook overall and the new pit performed very well in temps ranging from 27 to 47 degrees.
The butcher paper IMO makes for a better finished product... It eliminates the steamy, wet product yet still allows to keep the bark moist and firm. Not to say I'd never use foil again but for what I'm trying to accomplish foil generally won't do that.
Thanks is owed to Donnie (Pitmaster T) for bringing me back to reality a few years ago and getting me to enjoy cooking barbecue again.... I started this hobby focused on the basics, then got caught up in the competition thing for a few years which I gradually began to hate as I was not cooking the product I wanted to cook....but thankfully the last five years I've been able to come back to where I started.
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The butcher paper IMO makes for a better finished product... It eliminates the steamy, wet product yet still allows to keep the bark moist and firm. Not to say I'd never use foil again but for what I'm trying to accomplish foil generally won't do that.
Thanks is owed to Donnie (Pitmaster T) for bringing me back to reality a few years ago and getting me to enjoy cooking barbecue again.... I started this hobby focused on the basics, then got caught up in the competition thing for a few years which I gradually began to hate as I was not cooking the product I wanted to cook....but thankfully the last five years I've been able to come back to where I started.
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sliding_billy
somebody shut me the fark up.
Great looking brisket!
landarc
somebody shut me the fark up.
Now I really want brisket. That looks terrific
FatCoyote
is one Smokin' Farker
Very nice.....even for being outside of TEXAS
Fwismoker
somebody shut me the fark up.
Yabba dabba doo! :clap2:
WineMaster
Babbling Farker
Very nice. Glad ya found Q enjoyable again.
awscwi
Full Fledged Farker
Nice job on the Brisket!! I gotta get a roll of the butcher paper, and try that out.
Can you comment on what all the farm has to offer? I wish i had a place like that near me, i'd probably have to get revolving credit with them....:biggrin1:
Can you comment on what all the farm has to offer? I wish i had a place like that near me, i'd probably have to get revolving credit with them....:biggrin1:
Very nice Vinny Will have to try the butcher paper sometime
