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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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07-28-2013, 02:51 PM | #16 |
Found some matches.
Join Date: 06-02-13
Location: LA, CA
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do you eat the outside with burnt black stuff or take them off? thanks
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07-28-2013, 02:57 PM | #17 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Why did each brisket get its own smoker? Because they were seasoned differently?
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07-28-2013, 03:14 PM | #18 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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My father in law wanted to cook each one with a different wood
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07-28-2013, 03:16 PM | #19 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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That's not really burnt its called bark, the reason its so dark is because of the smoke for 11 hours. Some people will wrap the meat at a sertain point to keep it out of the smoke, its mostly personal preference I think.
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07-28-2013, 03:20 PM | #20 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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07-28-2013, 03:29 PM | #21 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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those are some great looking briskets.
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22.5 ots, 22.5 wsm, kingsford deluxe |
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07-28-2013, 05:53 PM | #22 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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Thank you! Its allot of work but totally worth it when everyone tells you how good it is!
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07-28-2013, 06:46 PM | #23 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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Looks awfully good to me!
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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