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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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06-12-2013, 07:52 AM
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#62 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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06-12-2013, 07:54 AM
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#63 | |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-12-2013, 09:14 AM
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#64 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Sorry for the wait fella's.
Some of these were involved  Then there was lunch, Lamb burgers  While that was taking place, this was happening inside the keg  See why I tied it, as it cooked it tried to straighten out. Ha, fooled it! Now when all was said and done, I am happy with my first ever effort. It isn't perfect, I have a long way to go. I am still unclear on how to remove the point, I screwed that up. This gave me a stroke trying to slice with swirly grains!  I got there in the end, and will leave the point in the fridge to figure out tomorrow  One bite of the sliced brisket and I knew this is a rich rich meat, so for our late dinner I made simple sangers with pickled onion to cut that richness, and it was bloody good! Thank you guys for all the help and guidance. As always, best forum on this planet!  
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Hold my dang beer... |
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06-12-2013, 09:39 AM
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#65 |
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Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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This looks awesome Buccs!!! Wish I could say my first attempt looked as good. I dare it tasted delish as well.
Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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06-12-2013, 09:47 AM
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#66 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Looks like it turned out great!
__________________
...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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06-12-2013, 09:52 AM
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#67 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Looks great. To remove the point, just follow the fat vein that is between it and the flat. Start on the side where the fat is widest and start splitting there.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-12-2013, 10:00 AM
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#68 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Lookin' good buccs. Glad to hear it was worth the wait.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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06-12-2013, 10:07 AM
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#69 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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DAMN BUCCS! Sure that's your first?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-12-2013, 10:09 AM
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#70 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Looks good, Bro! Glad the cook went well and you got to enjoy a BBQ treasure. It can take a few cooks before you feel you've got brisket figured out.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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06-12-2013, 11:08 AM
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#71 |
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is one Smokin' Farker
 Join Date: 04-05-12
Location: Charlottesville, VA
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Nice job Buccs. I think you're getting the hang of it already.
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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06-12-2013, 11:17 AM
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#72 |
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is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Nice work Bucc! That's a great first brisket.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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