Virtual Brisket

Sledneck · 10-25-2006, 07:29 AM

From the VWB site
http://www.virtualweberbullet.com/virtualbrisket.html

backyardchef · 10-25-2006, 08:22 AM

Cool! That's a pretty handy link. Thanks, Steve.

Arlin_MacRae · 10-25-2006, 10:11 AM

Me like!

BBQ_MAFIA · 10-25-2006, 11:48 AM

Thats really cool...

Thanks for the link

fnnm358 · 10-25-2006, 03:58 PM

Thanks for the link it was very interesting time to get a brisket and cook it up

ultramag · 10-26-2006, 02:03 PM

Thanks for the cool link. Somebody really put some time into that I bet.

Bigmista · 10-26-2006, 07:10 PM

I trim mine more than that.

Norcoredneck · 10-26-2006, 07:59 PM

You really can find anything on the internet. Thanks for sharing.

Westexbbq · 10-26-2006, 09:32 PM

Clicked and saved, most interesting; good to show folks to give them a reference of what brisket is all about.
Thanks.

The_Kapn · 10-26-2006, 09:34 PM

Good reference.

Thanks,

TIM

tony76248 · 10-27-2006, 07:17 AM

Great post. I learn a little bit everyday.

Greendriver · 10-27-2006, 07:55 AM

Does the majority of folks separate the point and flat after cooking? Or, does anyone separate before cooking? Sure would appreciate any thoughts about which is better and why, oh and does it make it easier to find the grain of the meat when you separate after?

Thanks,

10-25-2006, 07:29 AM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Virtual Brisket From the VWB site http://www.virtualweberbullet.com/virtualbrisket.html __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

10-25-2006, 08:22 AM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	Cool! That's a pretty handy link. Thanks, Steve. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

10-25-2006, 10:11 AM	#3
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Me like! __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

10-25-2006, 11:48 AM	#4
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Thats really cool... Thanks for the link __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

10-26-2006, 02:03 PM	#6
ultramag Full Fledged Farker Join Date: 08-28-06 Location: Clinton, MO Downloads: 0 Uploads: 0	Thanks for the cool link. Somebody really put some time into that I bet. __________________ [B]BDS-Jumbo Model 2743[/B] [B]WSM-[/B]w/mods GOSM 36" [B]Big Block[/B] Gasser [B][SIZE=4][COLOR=red]Proud Member - MOFO Chapter[/COLOR][/SIZE][/B]

10-25-2006, 03:58 PM	#5
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	Thanks for the link it was very interesting time to get a brisket and cook it up

10-26-2006, 07:10 PM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I trim mine more than that. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

10-26-2006, 07:59 PM	#8
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	You really can find anything on the internet. Thanks for sharing. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

10-26-2006, 09:32 PM	#9
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Clicked and saved, most interesting; good to show folks to give them a reference of what brisket is all about. Thanks. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

10-26-2006, 09:34 PM	#10
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Good reference. Thanks, TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-27-2006, 07:17 AM	#11
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	Great post. I learn a little bit everyday. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

10-27-2006, 07:55 AM	#12
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga Downloads: 0 Uploads: 0	Does the majority of folks separate the point and flat after cooking? Or, does anyone separate before cooking? Sure would appreciate any thoughts about which is better and why, oh and does it make it easier to find the grain of the meat when you separate after? Thanks,

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