wlh3
is Blowin Smoke!
Way to go Zilla. The Big B looks wonderful. That is on my to do list, never done a briskit. Freezer too full now. Wife says eat some of this up. I think I can get around it by doing a pastrami for lunches!
Hot and fast brisket
- Thread starter ZILLA
- Start date
Divemaster
somebody shut me the fark up.
- Joined
- Sep 23, 2007
- Messages
- 8,427
- Reaction score
- 623
- Points
- 0
- Age
- 64
- Location
- North Side of Chicago Illinois
Hey Z, that looks great!!!
J
JamesTX
Guest
What is the "hot spot"?
bigabyte
somebody shut me the fark up.
The Hot Spot is.......(keep out of woodpile)......where your have the highest temps in your cooking chamber. In many offsets it is nearest the firebox.
ZILLA
is One Chatty Farker
Eggzactlee.
D
Dale P
Guest
Looks great Zilla. Brisket should be like a good women. Hot, fast, and Juicy.
bigabyte
somebody shut me the fark up.
....still trying to keep out of woodpile....
Dustaway
is one Smokin' Farker
thanks zilla can you try hot & fast on yard bird and post the outcome ?
jestridge
somebody shut me the fark up.
I never cook at 230 always cook at min 250-300F. I like to put meat on at 350 and let it cool down to 270
pat
is One Chatty Farker
Brisket looks amazing. Nice and moist.
ZILLA
is One Chatty Farker
Sure can brother....Oh wait a minute...We did that last weekend at the SA Rodeo BBQ remember, it tanked.
Thanks for reminding me you farker. :tongue:watertowerbbq
is Blowin Smoke!
definately going to have to give hot and fast a try soon...............
chinesebob
is Blowin Smoke!
Have to say I like hot and fast, but I'm trying low and slow.
And it looks outstanding!
And it looks outstanding!
J
JamesTX
Guest
If you started with a 14 lb packer and split it (I assume you cut off the point and only cooked the flat?) how much do you think the flat weighed?
I just did the math and you probably cooked about 45 min per lb, which is what I do. But I thought that I was cooking low and slow - now I wonder if my temp gauge is screwed up and I'm cooking a lot hotter than I thought.
I just did the math and you probably cooked about 45 min per lb, which is what I do. But I thought that I was cooking low and slow - now I wonder if my temp gauge is screwed up and I'm cooking a lot hotter than I thought.
gordo
Knows what a fatty is.
I'm gona give that a try Zilla..:mrgreen:
looks great my friend, like the smoke ring all the way around,..
bet the seasoning got to the meat all the way around also..
not just on half of it...:shock:
looks great my friend, like the smoke ring all the way around,..
bet the seasoning got to the meat all the way around also..
not just on half of it...:shock:
