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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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10-10-2012, 05:01 PM | #91 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I wish we had brisket downunder
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Hold my dang beer... |
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10-10-2012, 05:39 PM | #92 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
I take it out of the oven and let it rest 5 to 10 minutes tops. I just slice right through. I don't worry about the grain to much with the point as it is so tender and just melts any way. Glad it came out good for ya. I agree, I think that the Montreal seasoning is what put the salt over the top for ya!!!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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10-10-2012, 05:53 PM | #93 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Awesome looking brisket, makes me want to go out and buy some butcher paper.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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10-12-2012, 09:57 PM | #94 |
Found some matches.
Join Date: 07-25-12
Location: San Jose Ca.
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Is there a difference in the color of butcher paper?
Is there a place to buy red butcher paper in San Jose Ca? |
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10-13-2012, 02:37 PM | #95 |
Knows what a fatty is.
Join Date: 07-14-11
Location: Texas
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Thanks from:---> |
10-14-2012, 06:18 AM | #97 |
Found some matches.
Join Date: 07-25-12
Location: San Jose Ca.
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Thanks. I used two brown paper bags and it came out perfect.
CarolinaQue great wright up and thank you. |
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Thanks from:---> |
10-14-2012, 01:09 PM | #98 |
Full Fledged Farker
Join Date: 06-24-12
Location: Mount Pleasant, SC
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Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones.
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Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl) |
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Thanks from:---> |
10-14-2012, 01:26 PM | #99 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
Exactly!!!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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10-14-2012, 06:54 PM | #100 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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CarolinaQue you just taught me something brother it will be a sticky on my computer. Wow!!!!! that was awesome
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Thanks from:---> |
11-26-2013, 10:13 PM | #101 | |
Knows what a fatty is.
Join Date: 09-10-13
Location: Sonova Beach Kansas
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Quote:
I am not one to dredge up old threads but i just thought i would warn all the brethren brothers out there that if you take the above example to test doneness of your brisket literally you may take a beating by your housedragon like i just did ;) explaining the situation just didnt make it any better!
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[SIZE=3][COLOR=red][B]There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!![/B][/COLOR][/SIZE] |
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