Brisket cherry being popped! (Pr0n)

westy said:
Still there bucc? Hows it going? Missed the first part of "Brisket Live". At the L.A. Dodger game watching them clear the benches and fight. Apparently, your not supposed to hit the other guy with the baseball. 3 times :shocked: Hows the meat?
Click to expand...

Still here Westy.
The bottle of Riddoch cab sav has had a belting and I am enjoying the radio rock and roll a little more than a sober person would so I may have to tail off the beverages.
We Aussies put the baseball in a long sock when we want to hit someone with it.
I don't think they have a right to complain, comparatively?:becky:
 
Read that!
Thanks!
The Shiv is getting pissed off, she is making like this has gone on too long without a titbit.
Ill give her some smoked chicken.
So, my instincts have been pretty good, the fat trim was a bit aggressive and the collagen is monster dense.
Feeling good...prolly the booze tho.
 
buccaneer said:
Still here Westy.
The bottle of Riddoch cab sav has had a belting and I am enjoying the radio rock and roll a little more than a sober person would so I may have to tail off the beverages.
We Aussies put the baseball in a long sock when we want to hit someone with it.
I don't think they have a right to complain, comparatively?:becky:
Click to expand...

Hmmmm......bet that's why I've never seen em play in Sunset City. If they cant dodge it from 60 feet they'll never beat the sock. Can't wait to see how the folded technique works out on the Brisky.
 
Me neither.
If it doesn't co operate it is getting a pool ball in a sock swung at it!
 
Folding it probably affects the cooking time and opening the lid a lot does affect it. I normally don't take my first look until the five hour mark.

The marbleing looked very good. I have good feelings about how this is going to turn out even if it is 2:45 here and I'm a bit groggy.
 
HeSmellsLikeSmoke said:
Folding it probably affects the cooking time and opening the lid a lot does affect it. I normally don't take my first look until the five hour mark.

The marbleing looked very good. I have good feelings about how this is going to turn out even if it is 2:45 here and I'm a bit groggy.
Click to expand...
Typical, the brethren toughing it out is the one who is most Aussified::wink:

I had some complications that were self made, cooking other stuff and needing to open was one.
It's 2:50 here so I don't see the problem :laugh:
joke!
The problem is the beverages, and I am a loong way to the finish line, but I will do it!:rolleyes:
That's good info about the 5 hour mark, thanks.
I'm happy now to just let it ride for a good long while, thanks to the guidance from the breths.
I really am looking forward to my first brisket, all jokes aside, I do not want to fark this up.
:pray:
 
Buck up little camper. You can do it! Just add an xtra ice cube and forge on!

:pray::pray::pray::pray::pray::pray:
 
Probably get the pissed wobbles up and go to bed, mind you he is 4 hours after us
 
Probably get the pissed wobbles up and go to bed, mind you he is 4 hours after us
Click to expand...
Aww shuup!
I'm no Vic!:heh:

TFO is back from shopping, I fed her a lamb burger so now she wants me...oh...never mind.
The brisket has rendered plenty of fat and now refuses to lay flat, it is straining against the tie down and looking good.
Harvested the rendered fat, that was a big bowl full!!
Now I will push on till the last strands of collagen I can feel when I probe, disappear.

Have to quit beverages at this stage,we are only seven hours in yet I feel we are close.
Pulled of a chunk, oh my lordy !!!
 
Probing very tender but just a little resistance in a couple of spots.
Ill keep rocking on for another hour.
 
I have it off and wrapped resting in a cooler!
Looking forward to some slicing and tasting!
 
I'm going to bed.:sleep::bored::bored::bored::bored::bored:

So don't Buc it up
 
Jeez. This thread ain't even 12 hours old and already 4 pages? Oh, btw, I think your keg's output caught the jet stream cuz I swear I can smell it from here...or, maybe I'm just having a flashback.:thumb::thumb:
 
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