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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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03-30-2014, 06:10 PM | #1 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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Sunday brisket and burnt ends by TQ and Tyler
well had a brisket in the fridge all week and before it got "Rank" decided to cook it... rubbed down with EVOO and dinks udder madness.... That is some good stuff.... ran the cooker over 300 degrees using oak, hickory, cherry... wrapped in butcher paper for the last 1.5 hrs of the cook.... took off when probe tender.... never done bunt ends but decided it could not be that hard... and I have been watching a lot of u guys that do them..... That is some good Shat!!!!!!!
off the cooker after a rest I cut the brisket... did not rest long because my nephew came by with a bunch of fillet bass that he had for me.... they caught over a hundred pounds at our family farm.... so I had to give him some brisket... point and flat separated I must say the brisket came out excellent... the burnt ends were very good also... being I had never done them before... Me and Tyler have a place in the sales and venture forum now... so come by and see us!!!!!!! I will be posting pics in there this week and I will keep it updated.... help us out fellows we are your mom and pop shop!!!!!!LOL!!! just good old country boys!!!!!!
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TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication |
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03-30-2014, 06:23 PM | #2 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
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Looks like you did pretty damn good to me.
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03-30-2014, 06:28 PM | #3 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Looks good! How many hours total did it take you?
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03-30-2014, 06:33 PM | #4 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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cook about 6 hrs..... it weighed 14 pounds!!! was cooking at 350 degrees a lot of the time!!!!!! did not bother me when the temps dropped to 250.... I just added more wood!!!!!
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TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication |
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03-30-2014, 06:35 PM | #5 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Cool!
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03-30-2014, 06:37 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Gorgeous hunk of beef you got there! Congrats on your vendor spot in Sales and Ventures! When I do get a backyard offset in the next year or so, I'm getting one from you guys.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-30-2014, 06:39 PM | #7 |
Full Fledged Farker
Join Date: 11-26-11
Location: Valparaiso, IN
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That's a good lookin' brisket Paul.........I need to hit RD and pick up a couple of packers myself. You nailed those burnt ends!
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03-30-2014, 06:41 PM | #8 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Nice work, Paul.
Those burnt ends looks awesome.
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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03-30-2014, 07:09 PM | #9 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Not only can you build awesome smokers, you know how to use em!! Looks fantastic Paul! Sounds like a nice mess of fish filets too!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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03-30-2014, 07:16 PM | #10 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Awesome cook Brother!!!
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Rec Tec Bull Rec Tec Bullseye |
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03-30-2014, 07:17 PM | #11 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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Like cowgirl said, looks like you cook as well as you build.
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http://www.facebook.com/PyroBbq |
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03-30-2014, 07:21 PM | #12 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Nice work Paul. What do you normally cook on?
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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03-30-2014, 07:23 PM | #13 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Yessir, that's officially good eats. Gettin to be time for a whole hog in a SF RF, maybe one of those barn door wonders.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-30-2014, 07:38 PM | #14 |
On the road to being a farker
Join Date: 09-06-13
Location: Minneapolis, MN
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Good looking grup b Paul!!
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03-30-2014, 07:42 PM | #15 |
Got rid of the matchlight.
Join Date: 03-13-14
Location: Orange County, CA
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Good job on separating the point for the burnt ends. (Your pics make me wish I had thawed brisket instead of pulled pork!)
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