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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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09-07-2009, 04:58 PM
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#16 |
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Is lookin for wood to cook with.
Join Date: 04-07-09
Location: Tolono, IL
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Save it for baked beans
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09-07-2009, 05:20 PM
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#17 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Ive charred many a brisket, turned out great on the inside.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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09-07-2009, 07:37 PM
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#18 |
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is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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I also vote for chili from any "messed up" brisket... Also consider that some cook to the desired color and then wrap til it hits temp.
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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09-07-2009, 08:54 PM
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#19 |
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On the road to being a farker
Join Date: 08-19-09
Location: Ontario Canada
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I like the idea of the chili, If there was any left.
It was taken and eaten as I cut it. Smoking meats sure has cut down on dishes. Saturday morning I am back on the drum with another brisket, and MOINK balls, maybe a loin Sunday.
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OTS, 18 1/2 WSM (Betty), iQue110, 30" MES |
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