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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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04-15-2010, 01:53 PM | #16 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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Didn't know it was your birthday, I'll bring the beer!
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04-15-2010, 01:59 PM | #17 |
Full Fledged Farker
Join Date: 03-18-10
Location: South Metro Atlanta, GA
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I knew there was something I liked about you! My birthday was yesterday, I LOVE Albert King (all the King boys - hence the screen name) and, well, I posted my first pron of a beef cook yesterday. Good stuff all the way around!!
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04-15-2010, 03:01 PM | #18 |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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2 hours, no updates.. you REALLY suck today!
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[B][COLOR=Red]FEC-100[/COLOR][/B] - [B]NIGEL[/B] [B][COLOR=Blue][COLOR=DeepSkyBlue]2 [/COLOR]- ProQ Excel 20 [/COLOR][/B] [COLOR=Purple]Offset Smoker "[B]The Beater[/B]"[/COLOR] [COLOR=Lime]GREEN[/COLOR] [COLOR=SeaGreen][B]Top Gear Formula Model[/B][/COLOR] Therm0Pen [SIZE="2"][COLOR="Magenta"]Rubs Of Choice - [COLOR="Black"][B]Jacked UP BBQ & Plowboys Yardbird[/B][/COLOR][/COLOR][/SIZE] |
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04-15-2010, 03:08 PM | #19 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Keep it Smokin...Hope you got an Alarm Clock, handy, cause the last time I drank beer while doing a long cook, the beer won out, and I almost burned my meat if it were,nt for the Wifey
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04-15-2010, 03:19 PM | #20 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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8 hrs and stalled at 145° Been sitting there for about 2hrs now.
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John, KCBS/MCBJ |
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04-15-2010, 04:31 PM | #21 |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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Man, Stall action! One butt is out of my cooker and the second one is at 193! 13.5 hrs now.
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[B][COLOR=Red]FEC-100[/COLOR][/B] - [B]NIGEL[/B] [B][COLOR=Blue][COLOR=DeepSkyBlue]2 [/COLOR]- ProQ Excel 20 [/COLOR][/B] [COLOR=Purple]Offset Smoker "[B]The Beater[/B]"[/COLOR] [COLOR=Lime]GREEN[/COLOR] [COLOR=SeaGreen][B]Top Gear Formula Model[/B][/COLOR] Therm0Pen [SIZE="2"][COLOR="Magenta"]Rubs Of Choice - [COLOR="Black"][B]Jacked UP BBQ & Plowboys Yardbird[/B][/COLOR][/COLOR][/SIZE] |
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04-15-2010, 04:33 PM | #22 |
Got Wood.
Join Date: 07-02-09
Location: Allen Park Michigan
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Dang the wind wasn't blowing my way or I would have found you lol.
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04-15-2010, 05:49 PM | #23 | |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Quote:
I'm in the south end.......can't you smell it???
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John, KCBS/MCBJ |
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04-15-2010, 05:57 PM | #24 | |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Quote:
Two words........... Blues Power
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John, KCBS/MCBJ |
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04-15-2010, 08:44 PM | #25 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Looking good
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04-15-2010, 08:52 PM | #26 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great! How many beers so far?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-15-2010, 10:41 PM | #27 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Wait for it....... Wait for it ..........
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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04-16-2010, 06:53 AM | #28 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Dem blues is killin' me and so is lookin' at dat fine piece of BBQ goodness.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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04-16-2010, 08:03 AM | #29 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Took the flat to 160° then separated it from the point. Re seasoned the flat and point and put it back in the pit. Wrapped the flat at 170°, put it and the point on the top shelf, cranked the heat up to 300° and cooked it to 195°. By then the point was done also. Put the flat in the cooler for 1 1/2 hrs. to rest. Cubed the point and sauced it with Blues Hog and dug in. Brisket was moist and tender. Did the pull test on a couple of slices and it was about an 8 if I was judging it. It was definately worth the 12hr plus wait.
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John, KCBS/MCBJ |
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Thanks from:---> |
04-16-2010, 08:12 AM | #30 |
Full Fledged Farker
Join Date: 03-18-10
Location: South Metro Atlanta, GA
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To reiterate what was said above, dem bluz is killing me, and so are the pics of that beautiful brisket! Wonderful job, great posts!
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Tags |
brisket, Klose |
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