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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 05-01-2010, 05:33 PM   #16
somebody shut me the fark up.

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Join Date: 06-26-09
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^what he said. Also, I would not worry about the brisket spoiling as long as you got the fire stoked up and going again. For longer cooks, I like to have a gasser or smokey joe handy to fire up some charcoal in a hurry if I see temps dropping.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 05-03-2010, 11:48 AM   #17
Got Wood.
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Forgot to upload the finished product, was in a bbq-comatoast all weekend. Brisket turned out silly good ! Also made close to 40 country style ribs for our little Spring Soiree. Once I get home I'll upload the finished pics.

Barbefunkoramaque, couldnt of been happier with the way it turned out. If only other first timers would go the Night Train route first. My suggestion to other newbies at briskets is read and re-read your post.
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brisket, uds

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