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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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08-18-2013, 09:22 AM | #16 |
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC
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Wow, looks good. Nice job.
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08-18-2013, 10:28 AM | #17 |
Got Wood.
Join Date: 06-23-13
Location: Norwood, Pa
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I was very happy to wake up to a drum full of meat sitting at 228 degrees. Just took my first look at it since last night and darn is she pretty. The probe is sliding in like butter except for the thickest section. I know you all say ditch the thermo but I got a little nervous so I checked temp. 192 so I think I'm doing alright. Sorry no pics this time, didn't want to leave the lid open too long.
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08-18-2013, 11:12 AM | #18 |
Got Wood.
Join Date: 06-23-13
Location: Norwood, Pa
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Edit, that was a text to someone that I posted here somehow.
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08-18-2013, 11:16 AM | #19 |
Got rid of the matchlight.
Join Date: 08-17-13
Location: Escondido, CA
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Looking great, mate.
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08-18-2013, 11:37 AM | #20 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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I'm w/ ya, Jack.
Put my very own first brisket (10# packer) on the offset at 10:30 this morning. Good luck!
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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08-18-2013, 12:30 PM | #21 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Walk her to the finish line, bro. You got this.
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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 |
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08-18-2013, 02:05 PM | #22 |
Got rid of the matchlight.
Join Date: 06-13-12
Location: Arlington, MA
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Foiling was key for me
Couldn't figure out why the temp wasn't going up. Then I read up on it - turns out foiling was absolute key. Without it the brisket just wasn't going up in temp for hours. I think you will be just fine.
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08-18-2013, 02:07 PM | #23 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Lets see it.
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08-18-2013, 02:53 PM | #24 |
Got Wood.
Join Date: 06-23-13
Location: Norwood, Pa
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Well guys I think I did it. Can't wait to slice into it. It's resting in the cooler now. I figured since I'm on a roll trying new things, why not some ABT's. I did about a dozen with pineapple and a dozen without. Next up is smoked peaches with walnuts and goat cheese. |
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08-18-2013, 03:13 PM | #25 | |
Knows what a fatty is.
Join Date: 06-21-13
Location: Ft Lauderdale, FL
Name/Nickname : Jason
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Quote:
Looking good, Jack!
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Traeger Pro 22 |
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08-18-2013, 03:15 PM | #26 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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To quote Cris Berman: HE......MIGHT........GO........ALL.......THE...... ...WAY!!!!!
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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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Thanks from:---> |
08-18-2013, 04:59 PM | #27 |
Got Wood.
Join Date: 06-23-13
Location: Norwood, Pa
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Okay sliced up and ready to serve. Better than I expected but not as good as I hoped.
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08-18-2013, 05:07 PM | #28 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Just a tad over done, but for your first one you got nothing to apologize for! It looks Dam good to me I'd eat the stew out of it. I would rather be a little over the line that fall short, no teeth needed tender beats I'd rather eat my saddle fender everyday.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-18-2013, 05:48 PM | #29 |
Got Wood.
Join Date: 06-23-13
Location: Norwood, Pa
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Thanks Blu. The thing was probing like butter everywhere but the thickest part. I let it go for another hour and still the same. I checked the IT and it was 207. Pulled it and set it in foil in the cooler to vent for about 15 min. Wrapped it foil and sealed it in the cooler for about 2 hours. Next time I'll be a better shopper when it comes to my brisket. Uniform thickness would have worked out a lot better for me. Thankfully the ABT's are filling us up so the family won't have to struggle through too much of my brisket. Now it's time to get these peaches going.
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