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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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08-19-2013, 04:51 PM
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#1 |
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On the road to being a farker
Join Date: 04-30-13
Location: Hicksville, NY
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Early Labor Day BBQ with Pictures
I had to bump up my Labor day BBQ a couple of weeks to this past weekend. My friend was kind enough to take pictures of the final steps before serving. A couple pictures of a brisket and a couple more of some pulled pork.
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08-19-2013, 08:14 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looks great.....
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08-19-2013, 08:32 PM
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#3 |
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On the road to being a farker
Join Date: 04-30-13
Location: Hicksville, NY
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It is not a typical brisket method. I sacrifice most of the bark at the end by braising the slices in the au jus liquid made from beef stock, briket trimmings, brisket drippings, and a ton of fresh herbs. My family doesn't care for bark much and the brisket picks up a very intense flavor during this step so I do it for them. It won't win me any competitions but my family, friends and colleagues all prefer this method over a traditional brisket with bark.
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08-20-2013, 03:29 AM
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#4 |
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is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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fine lookin cook! THe pulled pork looks nice and moit and the brisket looks outstandingly tender.
__________________
"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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08-20-2013, 03:47 AM
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#5 |
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somebody shut me the fark up.
  Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Please the family and always be happy.
Looks like you achieved that mate. nice. 
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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08-20-2013, 06:02 AM
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#6 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Good Q is always about what YOU and YOURS like the best! Not to many rules after that
 . Brisket sounds delicious, I used to cook lot's of braised brisket when I was cooking in restaurants, loved the stuff. Just learned how to smoke it after coming to this forum. Your pork looks mighty good too!KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-20-2013, 06:42 AM
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#7 |
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On the road to being a farker
Join Date: 04-30-13
Location: Hicksville, NY
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I smoked four different types of meat for the party: brisket, ribs, pork shoulder, and chicken. I only have pictures of the brisket and pork shoulder. Once I served those my buddy/photographer went outside to eat while I sliced up the chicken and ribs. The Pulled pork was outrageous but when isn't pulled pork super delicious?
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08-20-2013, 07:12 AM
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#8 |
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Interesting technique....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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