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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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07-06-2008, 12:34 PM
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#31 |
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Full Fledged Farker
Join Date: 04-18-08
Location: Ohio
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I can't wait to see it when it's finished. That looks good.
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07-06-2008, 01:18 PM
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#32 |
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is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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What's the over/under for a finish time on that monster! Wow!
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
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07-06-2008, 01:31 PM
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#33 |
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is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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What kind of smoker are you using ?
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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07-06-2008, 05:06 PM
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#34 |
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is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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I think it got done, he ate and fell asleep!
 Where's the pron?  
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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07-07-2008, 07:29 PM
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#35 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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it took 14 hours to cook i cut flat off then cut point in 2pieces it was fall apart tender had had a good taste for a grass feed animal but my friend said he had been eating lot of grain. He let it hang for 30 days dress out 1300 said it had 18" ribeyes. But it had very little fat in it I wrap and baste it after 8 hr. sorry about pic it was a busy day
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07-07-2008, 07:39 PM
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#36 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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How'd you cook a 25lb brisket in 14 hours? Details?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-07-2008, 08:20 PM
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#37 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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 NO PICS...didn't happen!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-07-2008, 08:24 PM
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#38 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Good to hear it turned out great.
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07-07-2008, 08:44 PM
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#39 | |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Quote:
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07-07-2008, 08:58 PM
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#40 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Glad it went well. Pics would have been awesome
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07-07-2008, 08:58 PM
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#41 |
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Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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I think Billy was posting to this thread under jestridge's name!!
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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07-07-2008, 09:31 PM
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#42 | |
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is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Quote:
Not to mention a brisket to consume that had to be cut up in 3 pieces just to cook and not to mention that he had family over which meant the entire holler was at his house chowing down...   Love you like a brother John!
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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07-08-2008, 09:19 AM
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#43 | |
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Would have loved to see it!
Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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07-08-2008, 09:34 AM
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#44 |
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On the road to being a farker
Join Date: 06-12-07
Location: Denver
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Nice work, 25 pounds... that's one for the books! Probably a good call on cutting it in smaller pieces, it would have been cool to do it in one piece but 2.5 days of smoking a single piece of meat is a lot, even for a brethern
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Andy in Denver |
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07-08-2008, 10:40 AM
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#45 |
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Got Wood.
Join Date: 05-29-08
Location: South Orange, NJ
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Family dinner? What's your last name, Walton? I'm sure you had enough for John-Boy, Mary Ellen, Grandpa and everybody else.
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[FONT=Impact]Psmitty Big Mama custom grill/smoker Chargriller w/ SFB Weber 22" Kettle ...and plenty still to come...[/FONT] |
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| Tags |
| 25 # brisket, brisket, monster brisket |
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