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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-01-2010, 05:33 PM   #16
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

^what he said. Also, I would not worry about the brisket spoiling as long as you got the fire stoked up and going again. For longer cooks, I like to have a gasser or smokey joe handy to fire up some charcoal in a hurry if I see temps dropping.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 05-03-2010, 11:48 AM   #17
Got Wood.
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Join Date: 03-31-10
Location: Fredericksburg, Va

Forgot to upload the finished product, was in a bbq-comatoast all weekend. Brisket turned out silly good ! Also made close to 40 country style ribs for our little Spring Soiree. Once I get home I'll upload the finished pics.

Barbefunkoramaque, couldnt of been happier with the way it turned out. If only other first timers would go the Night Train route first. My suggestion to other newbies at briskets is read and re-read your post.
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brisket, uds

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