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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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01-06-2010, 07:53 PM
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#1 |
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Full Fledged Farker
  
Join Date: 11-25-09
Location: Pittsburgh, PA
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Mondays Brisket...not so Hot & Fast
01/04/2010 - 5.25lb Flat
Injection - Butchers BBQ Brisket Injection (overnight) Rub - Bovine Bold  Injected and rubbed, bout to get wrapped up for the night   10:45 am - Start ECB Temp: 275* (spiked to 325* for ten minutes) Meat Temp: 55* 12:00 pm ECB Temp: 265* Meat Temp: 135* 02:00 pm ECB Temp: 270 Meat Temp: 162* 03:00 pm ECB Temp: 300* Meat Temp: 168* 4:30 pm - Pulled and Cooler ECB Temp: 300* Meat Temp: 190* 06:30 pm - Served  Peopl we over and i forgot to take a picture of the sliced pieces until it was served, i ran back in the kitchen with a slice to photo. My friends already think i strange about photographing food, haha. 
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Jayber Que BBQ Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build |
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01-06-2010, 07:56 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Best brisket combo on the market!
Who's your hook-up?
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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01-06-2010, 07:58 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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Looks like it was good. I assume that slice did not make it back to the table.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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01-06-2010, 07:58 PM
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#4 |
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is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Looks great did one in the cold Saturday night
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01-06-2010, 08:04 PM
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#5 | |
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Full Fledged Farker
Join Date: 11-25-09
Location: Pittsburgh, PA
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Quote:
That slice did not make it much long, no trace of it about 30 seconds after this picture was taken
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Jayber Que BBQ Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build |
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01-06-2010, 08:10 PM
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#6 |
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Moderator
 
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
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looks good...
Is that what George Costanza refers to as "shrinkage" ? 
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Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's |
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01-06-2010, 08:16 PM
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#7 |
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is Blowin Smoke!
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Nice looking brisky, I never have injected.
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01-07-2010, 06:27 AM
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#8 | |
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Full Fledged Farker
Join Date: 11-25-09
Location: Pittsburgh, PA
Downloads: 0
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Quote:
__________________
Jayber Que BBQ Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build |
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