deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Welcome to the party, and you can certainly have my share :thumb:
No no no no no no NO! You've already commited to burgers. Now shut up and get the grinder.
Welcome to the party, and you can certainly have my share :thumb:
May not have been cooked on a UDS... But this was worth eating :wink:.
No no no no no no NO! You've already commited to burgers. Now shut up and get the grinder.
Now to stay on topic, even a brisket cooked in a UDS is barely worth eating.
Oh look, a sliced up soy bean brisket...
Without even seeing that picture,millions of Texans just cringed and stumbled like Obe Wan Kenobe did when they blew up Alderan with the Deathstar.
The flat of the brisket is not my favorite. Just like chicken breast is not my favorite. Give me the point and dark meat.
Brisket is hitting over $2/lb here and that is why I am exploring beef clod. Not much more expensive and I am hoping less waste.
AMAZING!! This thread received more responses than POSTED BBQ PICS :noidea::focus:
Really I think this should be in the Wood Pile section since it's bs:thumb:As it should have...
Really I think this should be in the Wood Pile section since it's bs:thumb:
Teach him a lesson and show it:becky:Well, I pulled the brisket off the UDS last night after 14 hours of smoking.
Turned out excellent. Worth the time and effort IMO.
Teach him a lesson and show it:becky:
I thought this thread died?
Not at all! :becky:You really think it will EVER die? :roll: