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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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03-02-2013, 01:38 PM | #1 |
On the road to being a farker
Join Date: 02-27-12
Location: Bogart, GA
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Brisket-let's try this again!
After a week of pain following the spinal tap and blood patch it's time to get that brisket on finally. Cooking about 250 or so, and made the mistake of putting the fat cap up. Had it have been down against the grate, I wouldn't have a BURNT flat. I'm beyond pissed. The butt is fine, it's fAt cap down, but the brisket...I very possibly ruined it. Don't see HOW my grate is sizzling at 250 degrees. It's tough and stringy. I may be cubing it up for burnt ends.
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03-02-2013, 01:50 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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There is always chili, chili saves all BBQ.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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