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01-28-2013, 09:01 PM
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#31 | |
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Babbling Farker
  
Join Date: 10-23-10
Location: Sunset City Western Australia
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Quote:
Butchers here do not cut brisket, it becomes a part of other cuts and it isn't profitable for them to do me one, they say. 
__________________
 The only current member banned for life! deguerre;Honorary Southerner status for Buccs.  [/QUOTE]
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01-29-2013, 04:38 PM
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#32 |
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is One Chatty Farker
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
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Yep that looks good! That burnt ends sammi looks great
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YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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01-29-2013, 04:57 PM
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#33 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Phoenixville, PA
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Looks Great to me Hope you are feeling better
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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01-29-2013, 05:55 PM
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#34 |
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Babbling Farker
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
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Mighty Fine Sir! That's what I aspire to.
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Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns
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