First Brisket is ON!

Sorry, ran out of battery before i could get the image out!

Here's the first beast!

[ame="http://www.flickr.com/photos/89630054@N06/8172742789/in/photostream"]photo | Flickr - Photo Sharing![/ame]

5lbs, so quite small but seasoned and starting to look good.

Its pitch black out there so i'll get a snap when we bring 'er in!
 
Ha! So, is that image just coming up as a black square?! Does clicking the title bring up the image?

How about this...

a>
 
[ame="http://www.flickr.com/photos/89630054@N06/8172742789/"]photo | Flickr - Photo Sharing![/ame]
[ame="http://www.flickr.com/photos/89630054@N06/8172742789/"]photo | Flickr - Photo Sharing![/ame] by Jlensansom, on Flickr
 
HA! Wicked, so cheers for the help with the attachment, how the hell does that work...?!

I recon she'll be out in about hour...
 
JLEN said:
HA! Wicked, so cheers for the help with the attachment, how the hell does that work...?!

I recon she'll be out in about hour...
Click to expand...

no worries. when you are viewing any picture on the internet you can right click on it and go to properties then copy the link. then when you are posting you click on the "insert image" icon. a box will pop up, copy the image link in the box and hit ok. by the way, i take all my photos with my smart phone(that has a pretty decent camer) and use a forum application called tapatalk. it's really easy to post photos with. welcome to the forum.

chris
 
JLEN, don't let these farkers' ribbing get to you. It's all in good fun and you'll learn a lot from this crew of misfits -- I know I certainly have. Keep us updated on how the brisket is coming along. But a word to the wise, you'll get better feedback the more details you give, like what you are cooking it on, how you prepared it, the rub, grill temp, wood being used, etc.
 
you're doing something wrong my friend. here is a few more "welcome to the forum" gifts:

8173316560_f3dceaedbc_z.jpg


8173316628_3b337c2873_z.jpg


8173286179_12b2a6bda4_z.jpg


lucky for you i'm at work(not working) and i'm kinda bored. i feel like a picture posting hero. i think i need a uniform and a cape :laugh:

check out this thread if you would like help posting pics....or as the brethren call it....Pron

http://www.bbq-brethren.com/forum/showthread.php?t=19770
 
Thanks for the help Chris - Great work!

Very Tasty. Rubbed in a paprika and sugar style thing - Cooked on a UDS at temperatures ranging from 160 - 250 for about 8hrs.

Internal temperature was unobtainable due to the thermometer looking like it came in on an asteroid.

Fat side up, then fat side down, good mop every 1.5hrs.

Did't cook to the right temp in the end, leaving it still a bit tough, but let me tell you ma brethren, it tasted mega. Mega.

Consistent heat was the hitch. V2 will be better...
 
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