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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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06-03-2011, 12:59 PM
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#1 |
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On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD
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Got my smoke on, brisket in progress (with pron)
Got my smoke on. Put a 13.5 pound brisket on early this morning, along with a 3 pound hunk of deckle. Dry rubbed with my mix of equal amounts of kosher salt and freshly ground black pepper, with just a little bit of cayenne. Smoking with Royal Oak hardwood lump charcoal and oak, hickory and pear for flavor (I usually use apple, but I didn’t realize that I’m all out of apple wood). I've got my temp fixed at around 220-225. I also put two homemade sausages on about 40 minutes ago just to tide me over for a bit. Here is some pron:
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06-03-2011, 01:02 PM
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#2 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Looking good so far! Don't forget the sliced pics.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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06-03-2011, 01:15 PM
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#3 |
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Quintessential Chatty Farker
 
Join Date: 09-14-05
Location: Vernon, Connecticut
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I agree, looking great so far!!
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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06-03-2011, 01:20 PM
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#4 |
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On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD
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Thanks. More pics when there's more to show. Meanwhile, here's my sausages ready to eat (hotdog style).
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06-03-2011, 01:20 PM
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#5 |
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Babbling Farker
 Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I can smell it from here! I hope to try homemade sausage sometime soon myself... I gotta find a local source for casings :)
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[URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL] |
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06-03-2011, 08:19 PM
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#6 |
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On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD
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Brisket done. Sorry the pics aren't so great, I'll try to take some better pics later. I also made my own BBQ sauce: 14 oz ketchup, 1 cup apple cider vinegar, 1/2 cup worcestershire sauce, 1 ounce yellow mustard, 1 ounce fresh lemon juice, 3 tablespoons paprika, healthy 1/4 cup ancho chile powder, healthy teaspoon hot pepper flakes, 1 healthy teaspoon freshly ground black pepper, a tiny little bit of mollases (roughly a teaspoon), healthy 1/3 cup of brisket drippings and 3 cups of water; brought to boil; then reduced over strong simmer until thick and rich. Here are some food pics:
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06-03-2011, 08:37 PM
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#7 |
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On the road to being a farker
Join Date: 03-29-10
Location: North Alabama, Home of White BBQ Sauce
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I'm ready to move, looking good
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Custom Made 6' Stick burner, Pellet popper KCBS CBJ Ain't no Smoke. Ain't no Bar-be-Que |
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06-03-2011, 08:41 PM
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#8 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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Sorry, kinda hard to see much outa the fuzzy pics. How'd it taste?
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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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06-03-2011, 09:46 PM
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#9 |
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On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD
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Very tasty and super juicy -- but not as strong a smoke flavor as I generally like and usually get out of my rig. This is my first smoke of the season (been four months since my last brisket), so I must have done something wrong. Everyone seemed happy and I had zero leftovers, so I guess all's well that ends well. I'll have to smoke another one for Sunday. ;-) Just as well, as it'll give me another chance increase the smoke quotient.
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06-03-2011, 09:47 PM
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#10 |
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Knows what a fatty is.
Join Date: 09-30-09
Location: Farmington, NY
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Nice job..looks good
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Dick's BBQ KCBS/CBJ [url]www.bbqdicks.com[/url] Custom built 6 rack rotisserie stick burner Custom built pellet burn insulated vertical Custom built charcoal gravity feed vertical Backwoods Party Weber 22" WSM Weber kettle BBQ Gurus |
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06-03-2011, 11:19 PM
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#11 |
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Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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Looks great from here!
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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06-03-2011, 11:21 PM
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#12 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks real tasty!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-04-2011, 12:25 AM
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#13 |
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is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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jlondon you are probably your own worst critic as all of us are, that looked great you did nothing wrong especially with no leftovers.... just say I can do better to satisfy yourself. Smoke on Brother!!
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
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