MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-18-2013, 08:11 PM   #31
JackandStacey
Got Wood.
 
Join Date: 06-23-13
Location: Norwood, Pa
Default

Thanks char. My cook is finally done. And to my amazement there is still about 1/4 basket of charcoal. That's a 20hr burn with less than 10 pounds of fuel. Makes me want to hug the UDS but she's still cooling down. Here's the last pic. The peaches were smothered in honey, brown sugar and a dash of cinnamon. Smoked skin up for about 1.5 hr until soft. Flipped, filled the hole with goat cheese and topped with walnuts. Smoked for a, not realy sure because we drank too much to keep track of time.

JackandStacey is offline   Reply With Quote




Old 08-18-2013, 08:17 PM   #32
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

I would hit that brisket in a heart beat!
__________________
~Ren~
Fat Kids Club Founding Member
aawa is offline   Reply With Quote


Old 08-18-2013, 08:17 PM   #33
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

Quote:
Originally Posted by gourmand71 View Post
The initial vent. Does that mean "let it sit" before foiling?

Looking good, Jack!
Yep. This allows most of the heat to come off the meat so that it doesn't carry over cook to being over done.
__________________
~Ren~
Fat Kids Club Founding Member
aawa is offline   Reply With Quote


Old 08-18-2013, 09:32 PM   #34
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

__________________
Arlin MacRae

Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Certified KCBS Master BBQ Judge
Arlin_MacRae is offline   Reply With Quote


Old 08-18-2013, 10:27 PM   #35
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Default

Awesome!
__________________
Tony Hunter

Pit Happens!

Smokefleet Command
Lang 48 Patio - "Enterprise"
Weber 22.5 Premium Kettle - "Galileo"
Weber SmokeFire EX6 - “Defiant”
thunter is offline   Reply With Quote


Old 08-18-2013, 10:46 PM   #36
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Ft Lauderdale, FL
Name/Nickname : Jason
Default

Quote:
Originally Posted by aawa View Post
Yep. This allows most of the heat to come off the meat so that it doesn't carry over cook to being over done.
Good, that's what I thought. If the meat comes in, I will be doing a packer next Saturday...so it's good to refresh my technique.
__________________
Traeger Pro 22
gourmand71 is offline   Reply With Quote


Old 08-19-2013, 12:30 AM   #37
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Well I sure would eat it, good effort mate
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:55 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts