MMMM.. BRISKET..
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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 11-30-2013, 05:33 PM   #31
sdgoodspeed
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Wow...that just looks really awesome. Nice smoke ring and looks like it tastes amazing.
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Old 11-30-2013, 05:35 PM   #32
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Beautiful job. What's your opinion on Butcher paper vs Aluminum? Better or Not?

Chuck.
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Old 11-30-2013, 05:46 PM   #33
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Thanks all... A great cook overall and the new pit performed very well in temps ranging from 27 to 47 degrees.

Quote:
Originally Posted by Chuck D. View Post
Beautiful job. What's your opinion on Butcher paper vs Aluminum? Better or Not?

Chuck.

The butcher paper IMO makes for a better finished product... It eliminates the steamy, wet product yet still allows to keep the bark moist and firm. Not to say I'd never use foil again but for what I'm trying to accomplish foil generally won't do that.


Thanks is owed to Donnie (Pitmaster T) for bringing me back to reality a few years ago and getting me to enjoy cooking barbecue again.... I started this hobby focused on the basics, then got caught up in the competition thing for a few years which I gradually began to hate as I was not cooking the product I wanted to cook....but thankfully the last five years I've been able to come back to where I started.

.
.
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Old 11-30-2013, 05:51 PM   #34
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Great looking brisket!
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Old 11-30-2013, 06:19 PM   #35
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Now I really want brisket. That looks terrific
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Old 11-30-2013, 06:24 PM   #36
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Very nice.....even for being outside of TEXAS :)
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Old 11-30-2013, 06:35 PM   #37
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Yabba dabba doo!
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Old 11-30-2013, 07:03 PM   #38
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Very nice. Glad ya found Q enjoyable again.
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Old 12-01-2013, 05:07 AM   #39
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Nice job on the Brisket!! I gotta get a roll of the butcher paper, and try that out.

Can you comment on what all the farm has to offer? I wish i had a place like that near me, i'd probably have to get revolving credit with them....
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Old 12-01-2013, 07:35 AM   #40
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Very nice Vinny Will have to try the butcher paper sometime
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Old 12-01-2013, 09:53 AM   #41
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That looks awesome. Great job on the brisket.
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Old 12-01-2013, 09:55 AM   #42
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Quote:
Originally Posted by Westexbbq View Post
It is only fitting to start with a real nice brisket on a Lonestar pit!!
I am sure it'll be outstanding Vinny.

See? I told all y'all!
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Old 12-01-2013, 09:57 AM   #43
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Nice job Vinny!
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Old 12-01-2013, 06:25 PM   #44
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Very nice! Any comments on how the new vertical worked in comparison to some of your previous pits?
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Old 12-01-2013, 06:38 PM   #45
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Quote:
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Very nice! Any comments on how the new vertical worked in comparison to some of your previous pits?
It's solid... cooks just like a Klose.

I'll need more cooks to gauge the insulated firebox, since temps started out in the upper 20's... I didn't count, but over the course of the whole cook including getting pit up to temp, I'd estimate I used 15 split logs (with four of the logs getting pit to temp)... this was holding avg temp.
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