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Oooo, Bob is in the Brisket TD this week. :hungry:
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working on DNS.. links may break temporarily.
Brisket Experiment
- Thread starter landarc
- Start date
bigabyte
somebody shut me the fark up.
I'm still trying to figure out how to make brisket out of SPAM so I can do a double entry.
Stoke&Smoke
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I'll be watching this one too! I've used fish sauce in injection before...but not that much.....guess it's a big brisket! Sounds like maybe pics tomorrow?
deguerre
somebody shut me the fark up.
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Only if he's careful to pull and not push...
F
fnnm358
Guest
no pics didnt happen ..... sounds good would like to see it
landarc
somebody shut me the fark up.
Well, things got worse today, tomorrow I fire it all up. Stupid work. I like working, I like working, I like working...
The amino acids are to mimic some of the flavors of soy sauce or Worcestershire sauce without the sodium levels normally associated with those products. I use it in combination with fish sauce to create a more complex flavor profile.
Dan, if I brought them to Manito, you would have to surrender your dancing shoes to me. Then were will you be? :becky:
Those of you asking for pics should know by now that there will be photos, just been to busy working to get them uploaded. I think we have all seen a raw brisket.
The amino acids are to mimic some of the flavors of soy sauce or Worcestershire sauce without the sodium levels normally associated with those products. I use it in combination with fish sauce to create a more complex flavor profile.
Dan, if I brought them to Manito, you would have to surrender your dancing shoes to me. Then were will you be? :becky:
Those of you asking for pics should know by now that there will be photos, just been to busy working to get them uploaded. I think we have all seen a raw brisket.
Mister Bob
Babbling Farker
I'm intrigued! I would never have thought to add fish sauce to a brisket injection, very interesting...I'll be waiting with all the rest for the results!
F
fnnm358
Guest
raw or smoke we are meat eaters
landarc
somebody shut me the fark up.
The brisket injection...
The brisket...
This thing was so supple, I could fold it in half and it stayed there.
The brisket...
This thing was so supple, I could fold it in half and it stayed there.
bigabyte
somebody shut me the fark up.
That is one nice looking brisket there.
deguerre
somebody shut me the fark up.
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landarc
somebody shut me the fark up.
We call that flaccid in these parts...
I am sure if Redhot was here rubbing my brisket and not yours, things would be different. Instead, I had to go with BigButz and when that ran out, I had to finish with mine mixed with a little Simply Marvelous :shock:
HawgNationBBQ
Take a breath!
landarc
somebody shut me the fark up.
I may be wondering about that decision is a scant 6 hours or so. But, it might be terrific. Or not.
Groundhog66
Babbling Farker
:hungry:
landarc
somebody shut me the fark up.
Important Update!
Brisket is rubbed, part way with Big Butz Cowpow and part way with a mix of my basic rub and Simpy Marvelous Cherry and Sweet and Spicy...
The kettle was setup like this, with a 'ring of fire' and a cast iron skillet and some large balls of foil. The foil acts as a heat transfer device and prevents aliens from messing with my heat :crazy:
Okay, not really, the balls of foil act as a support of this, my new kettle plate setter...
There are several pounds of charcoal in there, almost up to the grate. I expect a long burn out of this. Now, here is a blurry brisket because my camera would only focus on the smoke, which you cannot see, oddly enough...
Getting enough pictures now? Is that fish I smell?
Brisket is rubbed, part way with Big Butz Cowpow and part way with a mix of my basic rub and Simpy Marvelous Cherry and Sweet and Spicy...
The kettle was setup like this, with a 'ring of fire' and a cast iron skillet and some large balls of foil. The foil acts as a heat transfer device and prevents aliens from messing with my heat :crazy:
Okay, not really, the balls of foil act as a support of this, my new kettle plate setter...
There are several pounds of charcoal in there, almost up to the grate. I expect a long burn out of this. Now, here is a blurry brisket because my camera would only focus on the smoke, which you cannot see, oddly enough...
Getting enough pictures now? Is that fish I smell?
Um...for a brisket thread that started yesterday, that looks really undercooked. You need to check your fire and/or thermometer. The pics look good, though...but why is there a wood chunk on top of the grate? You can't...well, you shouldn't eat that!
landarc
somebody shut me the fark up.
Well, I felt that low and slow was the way to go.
Actually, there is a wood chunk on top of the grate because I lit the fire and heated the grate before I noticed that I had left the wood chunk out, and, there is no more room under the grate to add it anyway. You didn't think this was going to go normally with everything accounted for did you?
Actually, there is a wood chunk on top of the grate because I lit the fire and heated the grate before I noticed that I had left the wood chunk out, and, there is no more room under the grate to add it anyway. You didn't think this was going to go normally with everything accounted for did you?
