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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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04-13-2014, 08:09 PM | #16 |
is one Smokin' Farker
Join Date: 12-29-13
Location: Pe ell, WA
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Also wondering what you do with the eggs?
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UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM |
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04-13-2014, 08:23 PM | #17 |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Hard boiled eggs is my guess. They taste a bit different. Dude from amazing ribs used them for a test...can't remember why he WANs doing it.
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04-13-2014, 08:34 PM | #18 |
Full Fledged Farker
Join Date: 01-22-14
Location: olathe, KS
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That thing looks gorgeous.
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04-13-2014, 08:44 PM | #19 |
On the road to being a farker
Join Date: 04-04-14
Location: Portage Lakes OH
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That's the first time I did eggs, smoked them for 2 hours then cracked the shells to let smoke in, not real smokey,kinda like boiled eggs, had them on without a lot of wood at the time
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04-13-2014, 08:44 PM | #20 |
On the road to being a farker
Join Date: 01-07-13
Location: Gulf Coast, TX
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That brisket is a beauty!!
Re: The smoke ring.. I have a WSM and a Kettle. I always get a huge smoke ring when using the kettle. I think it's the closer proximity of the coals. |
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04-13-2014, 08:53 PM | #21 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking brisket!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-14-2014, 07:10 AM | #23 |
Full Fledged Farker
Join Date: 11-27-12
Location: Peabody, Ma
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Brisket looks great, quite the smoke ring. Good looking hash too I love doing that.....
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A good smoke, a fine Kentucky bourbon, a fine Cuban robusto, family and friends all make a good day. WSM 22" Rec Tec RT-700 Weber Genesis E-330 |
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04-14-2014, 07:27 AM | #24 |
Full Fledged Farker
Join Date: 09-09-13
Location: Branford, CT
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Great looking ring on the brisky. I was scratching my head about the eggs. May have to try that someday. I thought we were going to hear a new way to test when a brisket is done. When the yolk is solid the brisket is done...
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04-14-2014, 08:01 AM | #25 |
Is lookin for wood to cook with.
Join Date: 10-06-13
Location: Bethesda, Maryland
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What temp did you do it at.
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[B]Backstage BBQ Boy[/B] Cooking with Nature Boy KCBS Certified Judge; NCBS Certified Judge Big Green Egg; Bar B Chef Offset; Weber 22" kettle |
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04-14-2014, 10:01 AM | #26 |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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Delicious looking sliced brisket. I will just take that cutting board as my plate.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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04-14-2014, 10:06 AM | #27 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Nice set up Brisket looks Good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-14-2014, 11:20 AM | #28 |
On the road to being a farker
Join Date: 04-04-14
Location: Portage Lakes OH
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Started it at 250 deg for 8 hours then upped it to above 300 deg after wrapping for another 4 hours pulled it at 195 and rested for 1 hour
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Pit Boss Austin XL,New Braunfels,Performer,Silver Kettle,Smokey Joe,Go Anywhere and a 1993 FLHTC |
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04-14-2014, 12:37 PM | #29 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Your brisket is awesome! Great bark, super great smoke ring, but the brisket in your opinion was perfect in texture or a little over/ under ?
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-14-2014, 01:40 PM | #30 |
On the road to being a farker
Join Date: 04-04-14
Location: Portage Lakes OH
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It was very tender, texture was good on the flat, point could have used a little longer rest in my opinion, next one will rest 2 hours in the cooler, was a little rushed by hungry mouths
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Pit Boss Austin XL,New Braunfels,Performer,Silver Kettle,Smokey Joe,Go Anywhere and a 1993 FLHTC |
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