|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
 |
|
|
Thread Tools |
12-02-2012, 12:39 PM
|
#1 |
|
On the road to being a farker
Join Date: 07-21-11
Location: california, Missouri
Downloads: 0
Uploads: 0
|
Last nights brisket w/ pron
Did a 6# brisket flat last night for dinner. This is the first one I have done with only salt and pepper for the rub. Cooked it the first hour at 225 then bumped the temps up to 300. 4.5 hours in she temped at 199 and probed like butter. I did foil for about the last hour. It was excellent s&p will definitely be my new go to brisket rub. ImageUploadedByTapatalk1354473365.885331.jpg
I didn't get any pre slice pics I had a hungry crowd. ImageUploadedByTapatalk1354473433.001912.jpg And my favorite part the left over sandwich for lunch today on French bread with horseradish sauce. ImageUploadedByTapatalk1354473503.771773.jpg |
|
|
|
12-02-2012, 12:42 PM
|
#2 |
|
somebody shut me the fark up.
  
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
|
Good looking flat right there.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
|
|
| Thread Tools | |
|
|
