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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 06-12-2013, 01:30 AM   #46
westy
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Quote:
Originally Posted by buccaneer View Post
Still here Westy.
The bottle of Riddoch cab sav has had a belting and I am enjoying the radio rock and roll a little more than a sober person would so I may have to tail off the beverages.
We Aussies put the baseball in a long sock when we want to hit someone with it.
I don't think they have a right to complain, comparatively?
Hmmmm......bet that's why I've never seen em play in Sunset City. If they cant dodge it from 60 feet they'll never beat the sock. Can't wait to see how the folded technique works out on the Brisky.
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Unread 06-12-2013, 01:34 AM   #47
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Me neither.
If it doesn't co operate it is getting a pool ball in a sock swung at it!
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Unread 06-12-2013, 01:45 AM   #48
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Folding it probably affects the cooking time and opening the lid a lot does affect it. I normally don't take my first look until the five hour mark.

The marbleing looked very good. I have good feelings about how this is going to turn out even if it is 2:45 here and I'm a bit groggy.
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Unread 06-12-2013, 01:55 AM   #49
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Folding it probably affects the cooking time and opening the lid a lot does affect it. I normally don't take my first look until the five hour mark.

The marbleing looked very good. I have good feelings about how this is going to turn out even if it is 2:45 here and I'm a bit groggy.
Typical, the brethren toughing it out is the one who is most Aussified:

I had some complications that were self made, cooking other stuff and needing to open was one.
It's 2:50 here so I don't see the problem
joke!
The problem is the beverages, and I am a loong way to the finish line, but I will do it!
That's good info about the 5 hour mark, thanks.
I'm happy now to just let it ride for a good long while, thanks to the guidance from the breths.
I really am looking forward to my first brisket, all jokes aside, I do not want to fark this up.
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Unread 06-12-2013, 02:29 AM   #50
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Buck up little camper. You can do it! Just add an xtra ice cube and forge on!

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Unread 06-12-2013, 02:31 AM   #51
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Probably get the pissed wobbles up and go to bed, mind you he is 4 hours after us
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Unread 06-12-2013, 03:13 AM   #52
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Quote:
Probably get the pissed wobbles up and go to bed, mind you he is 4 hours after us
Aww shuup!
I'm no Vic!

TFO is back from shopping, I fed her a lamb burger so now she wants me...oh...never mind.
The brisket has rendered plenty of fat and now refuses to lay flat, it is straining against the tie down and looking good.
Harvested the rendered fat, that was a big bowl full!!
Now I will push on till the last strands of collagen I can feel when I probe, disappear.

Have to quit beverages at this stage,we are only seven hours in yet I feel we are close.
Pulled of a chunk, oh my lordy !!!
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Unread 06-12-2013, 05:02 AM   #53
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Probing very tender but just a little resistance in a couple of spots.
Ill keep rocking on for another hour.
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Unread 06-12-2013, 05:36 AM   #54
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Unread 06-12-2013, 05:41 AM   #55
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So.....update Buccs?
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Unread 06-12-2013, 06:25 AM   #56
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I have it off and wrapped resting in a cooler!
Looking forward to some slicing and tasting!
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Unread 06-12-2013, 06:32 AM   #57
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I'm going to bed.

So don't Buc it up
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Unread 06-12-2013, 06:34 AM   #58
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It'll be here in the morning, grandpa.
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Unread 06-12-2013, 06:52 AM   #59
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Jeez. This thread ain't even 12 hours old and already 4 pages? Oh, btw, I think your keg's output caught the jet stream cuz I swear I can smell it from here...or, maybe I'm just having a flashback.
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Unread 06-12-2013, 07:10 AM   #60
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Good to hear the brisket is taking its nap. I hope it turns out really good for you.
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