This weekends Pr0n

bigwilluk · Mar 1, 2009

Food on the smoker...

Beef Brisket, trimming and then fully trimmed:

Boston Butt:

Mustard Slathering and Rubbing the Brisket (forgot to shoot a slathered and rubbed pork butt):

A Loaded injector full of mop for both:

The Butt, I then Chopped it (was too Farking lazy to pull it, but man the chopped stuff was just as good, reminds me of the Carolina's)

The Brisket and Burnt Ends...

biffleg · Mar 1, 2009

Good lookin' groceries!

Midnight Smoke · Mar 1, 2009

Man you did a great job trimming that Brisket! Everything looks great!

bigabyte · Mar 1, 2009

Great looking stuff there!

Mad Max · Mar 1, 2009

Everything looks good, brisket and the butt.

jonboy · Mar 1, 2009

can you give an deeper explanation on the trimming of the brisket?
Is third picture separating the point off the brisket?
jono

bigwilluk · Mar 2, 2009

jonboy said:
can you give an deeper explanation on the trimming of the brisket?
Is third picture separating the point off the brisket?
jono

Yeah Ive been trying to pre-split (where the thick marbling between the point and the flat) the brisket, and have had some good results, Ive been heavily slathering/rubbing/ mopping the gap in between as it lays to smoke, Ive found Ive gotten a more tender cut on the ends and that section of the flat... It also speeds the cook time... Again its just experimentation on my behalf, so take it with a grain of salt

This weekends Pr0n

bigwilluk

Knows what a fatty is.

biffleg

is Blowin Smoke!

Midnight Smoke

somebody shut me the fark up.

bigabyte

somebody shut me the fark up.

Mad Max

is One Chatty Farker

jonboy

is Blowin Smoke!

bigwilluk

Knows what a fatty is.

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