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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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Old 04-16-2010, 08:18 AM   #31
wildflower
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Be still my heart.
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Old 04-16-2010, 09:05 AM   #32
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Very nice!!!
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Old 04-16-2010, 12:18 PM   #33
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nope couldnt smell it over by the 1.00 movies dang!!!
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Old 04-16-2010, 03:17 PM   #34
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Thanks to all the Brethren who commented.
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Old 04-16-2010, 04:46 PM   #35
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Very nice. I think I need to go cut up what's left on the brisket I have in the fridge.
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Old 04-16-2010, 05:42 PM   #36
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Nice to see a work in progress and then the finished result!

Very nice brisky!

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Old 04-16-2010, 06:02 PM   #37
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I would vote for that in a Throw down or on my plate. on my plate. NOW!
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Old 04-16-2010, 06:15 PM   #38
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Nicely done John and belated Happy Birthday.

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Old 04-16-2010, 06:24 PM   #39
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That is one sweet looking briski...
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Old 04-16-2010, 10:39 PM   #40
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Beautiful color! Wow
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Old 04-16-2010, 10:55 PM   #41
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Bravo!
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Old 04-16-2010, 11:12 PM   #42
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OMG!That looks good
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Old 04-16-2010, 11:28 PM   #43
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Burnt ends look great. How was the bark after using the crutch?

Doing a briskey tomorrow. Debating the crutch....
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Old 04-17-2010, 06:14 AM   #44
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Quote:
Originally Posted by bmanMA View Post
Burnt ends look great. How was the bark after using the crutch?

Doing a briskey tomorrow. Debating the crutch....
Personally speaking I like the bark for it's flavor. The burnt ends don't have to be crispy crunchy to taste good to me. Also, the point didn't go into the foil, just the flat did.
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Old 04-17-2010, 06:53 AM   #45
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Love this pic:

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