The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-19-2013, 10:39 AM   #16
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

Stellar looking brisky!
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Thanks from:--->
Old 05-19-2013, 11:02 AM   #17
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Great looking brisket! Your whole feast looks delicious.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 05-19-2013, 12:09 PM   #18
R2Egg2Q
is One Chatty Farker

 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

Looks great Cazzy! I'd like a plate of the point please.
__________________
-John

XL [COLOR=darkgreen][B]BGE[/B][/COLOR], Large [B][COLOR=#006400]BGE[/COLOR][/B], Small [COLOR=darkgreen][B]BGE[/B][/COLOR], Mini [COLOR=darkgreen][B]BGE[/B][/COLOR], Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket [B][COLOR=red]Red[/COLOR][/B] Backlit Thermapen, custom BGE & Weber [URL="http://www.amlwoodart.com/Links.html"]handles[/URL] by brethren martyleach

[U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]
R2Egg2Q is offline   Reply With Quote


Old 05-19-2013, 12:12 PM   #19
cazzy
Full Fledged Farker
 
Join Date: 02-08-12
Location: Katy, TX
Default

Quote:
Originally Posted by R2Egg2Q View Post
Looks great Cazzy! I'd like a plate of the point please.
Thanks boss! I'll mail it to you lol
cazzy is offline   Reply With Quote


Thanks from:--->
Old 05-19-2013, 12:16 PM   #20
ajstrider
is One Chatty Farker
 
Join Date: 09-02-12
Location: Kentucky
Default

Brisket is one of the best bbqed meats out when it gets done properly. Only thing I do that I like better is prime rib roasts.
__________________
XL Big Green Egg, Weber kettles, WSM 22.5" and Pellet Pro adapter
ajstrider is offline   Reply With Quote


Old 05-19-2013, 01:13 PM   #21
cazzy
Full Fledged Farker
 
Join Date: 02-08-12
Location: Katy, TX
Default

Got to love some BBQ leftovers!!

cazzy is offline   Reply With Quote


Old 05-19-2013, 02:08 PM   #22
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

Great lookin brisket!... and leftover sammich!
JS-TX is offline   Reply With Quote


Old 05-19-2013, 02:24 PM   #23
Red Valley BBQ
is one Smokin' Farker
 
Red Valley BBQ's Avatar
 
Join Date: 09-28-09
Location: Oil City, PA
Default

Quote:
Originally Posted by cazzy View Post
The only thing I can think is that the temp was too low...the point took 17 hours and the flat took 18 hours. So darn odd, around the same temp i've done all but one of my briskets and I usually buy 13-15lb packers.
That must have been one tough piece of meat. I cook my briskets at 225* religiously and never had one go longer than 12 hours. Even the monster 23lb wagyu I cooked in competition last summer only took 10 hours.
__________________
Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ Traeger Lil Tex ~ (4) Weber Kettles
Red Valley BBQ is offline   Reply With Quote


Old 05-19-2013, 02:27 PM   #24
cazzy
Full Fledged Farker
 
Join Date: 02-08-12
Location: Katy, TX
Default

Quote:
Originally Posted by Red Valley BBQ View Post
That must have been one tough piece of meat. I cook my briskets at 225* religiously and never had one go longer than 12 hours. Even the monster 23lb wagyu I cooked in competition last summer only took 10 hours.
It was really strange. I wasn't in a hurry so it's all good but still...I was shocked. In the end, the results where great so I have no complaints. Lol
cazzy is offline   Reply With Quote


Old 05-19-2013, 05:05 PM   #25
Banjoe
On the road to being a farker
 
Join Date: 04-25-13
Location: Winnipeg, Manitoba
Default

Beautiful work. Hope the taste matched the photos.
Banjoe is offline   Reply With Quote


Thanks from:--->
Old 05-19-2013, 05:17 PM   #26
Mason Dixon Bowhunta
Take a breath!
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Default

Looks great
__________________
ROMANS 8:28
Mason Dixon Bowhunta is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts