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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.


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Unread 06-10-2013, 11:20 PM   #16
Porcine Perfection
is one Smokin' Farker
 
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Looks great. I always cut a slot how I want to slice it (against the grain) before I put anything on it.
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18.5" WSM (1983 model) | 18.5" WSM (2010 model) | [COLOR="DarkGreen"][B]Packer Green Thermapen[/B][/COLOR] | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | [COLOR="DarkGreen"][B]Green Bay Packer UDS[/B][/COLOR]
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Unread 06-10-2013, 11:28 PM   #17
oifmarine2003
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Good job and welcome!
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Unread 06-10-2013, 11:34 PM   #18
Tonybel
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Looks good to me...
Pass me a plate.
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Unread 06-10-2013, 11:48 PM   #19
martyleach
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Awesome first post. Brisket is a toughy to get right. Yours looks really good. When I have doubt about the direction of the grain, I just give it a pull. The grain stands out and makes it pretty obvious. Nice job!
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Unread 06-11-2013, 10:15 AM   #20
Smokin' Aces
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what size is that pot
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Unread 06-11-2013, 10:22 AM   #21
deguerre
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WELOCME!!!


You guys keep spelling it wrong...








Good work V Tech fan!
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