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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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07-07-2013, 08:14 PM | #1 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Brisket catastrophe sorta....
Smoked a 12 pound packer hot n fast Friday. Had friends come over to enjoy the good food. Brisket got all done let it set in cooler for 2 hours. Dinner time came and I sliced into the brisket and it was probably the best brisket I had ever made. Wife asked me to do something for her real quick. So I stopped slicing and came back to my buddy "slicing" it for me. He cut with the grain and we ended up having 12 pounds of CHOPPED!
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Stick burner. |
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07-07-2013, 08:15 PM | #2 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Did you put his dick in the dirt?
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-07-2013, 08:16 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, you never leave the knife. Never leave the knife.
On edit: given the shape of a brisket, and the fact that it is easier to slice crosswise anyways, why would you choose to slice a brisket lengthwise?
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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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Thanks from:---> |
07-07-2013, 08:19 PM | #4 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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As long as he didn't finger your meat, you should let him get off with a warning.
Wait...that just doesn't sound right at all....
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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07-07-2013, 08:20 PM | #5 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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It was nice of him to help....but knowing that he had told me a couple of hours before he has never even cooked a brisket. Why step in and act like you know what's your doing?!?
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Stick burner. |
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07-07-2013, 08:45 PM | #6 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
A brisket is a lot of work.
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-07-2013, 08:46 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Chopped brisket is not bad at all..... bummer!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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07-07-2013, 08:58 PM | #8 |
Full Fledged Farker
Join Date: 07-07-12
Location: Westfield, Wisconsin
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Strange that he would start slicing perpendicular to the established cut......
I like to make toasted garlic bread out of French loaves, put on chopped brisket and melted cheese, Swiss or pepper jack, some au jus and bacon on top.... Awesome sandwich..... I only chop brisket when I fark it up, which happens.
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2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's. |
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