SirPorkaLot somebody shut me the fark up. Joined Aug 31, 2009 Location Homewort... Name or Nickame John Dec 30, 2011 #1 I posted a thread here, on the curing process of the two briskets I cured out. This week I took it out of the cure, rinsed, rubbed & smoked, and then sliced. Pre Cure Trimming brisket Cut into ~4-5lb pieces Loading Smoker After smoking (post cure) Slicing Sliced
I posted a thread here, on the curing process of the two briskets I cured out. This week I took it out of the cure, rinsed, rubbed & smoked, and then sliced. Pre Cure Trimming brisket Cut into ~4-5lb pieces Loading Smoker After smoking (post cure) Slicing Sliced
bluetang somebody shut me the fark up. Joined Aug 6, 2010 Location Stuart, Fl Name or Nickame Mike Dec 30, 2011 #2 Flippin fine dang pastrami:thumb:
martyleach Quintessential Chatty Farker Joined Dec 18, 2010 Location Pleasant... Dec 30, 2011 #3 Well, it looks great. How was it?
Ron_L Administrator Staff member Joined Dec 9, 2004 Location Wanderin... Name or Nickame Captain Ron Dec 30, 2011 #5 What pit temp and final internal temp?
WineMaster Babbling Farker Joined Jan 16, 2007 Location Southern MN Dec 30, 2011 #6 Very cool - Great job
SirPorkaLot somebody shut me the fark up. Joined Aug 31, 2009 Location Homewort... Name or Nickame John Dec 30, 2011 #7 martyleach said: Well, it looks great. How was it? Click to expand... Fantastic Marty. I got rid of 10 lbs of it and still have a fridge full, come on by. :becky:
martyleach said: Well, it looks great. How was it? Click to expand... Fantastic Marty. I got rid of 10 lbs of it and still have a fridge full, come on by. :becky:
SirPorkaLot somebody shut me the fark up. Joined Aug 31, 2009 Location Homewort... Name or Nickame John Dec 30, 2011 #9 Ron_L said: What pit temp and final internal temp? Click to expand... 225 pit temp, pulled at 175 IT (about 6 hours). Foiled and immediately into fridge to rest overnight. Sliced cold
Ron_L said: What pit temp and final internal temp? Click to expand... 225 pit temp, pulled at 175 IT (about 6 hours). Foiled and immediately into fridge to rest overnight. Sliced cold
Phubar somebody shut me the fark up. Joined Apr 24, 2009 Location Utrecht... Dec 30, 2011 #10 Dang!:shock:
landarc somebody shut me the fark up. Joined Jun 26, 2009 Location sAn... Dec 30, 2011 #11 That is one nice slicer for free. I want to rent a room at your place, well, no, I just want the slicer and someone to cook pastrami for me.
That is one nice slicer for free. I want to rent a room at your place, well, no, I just want the slicer and someone to cook pastrami for me.
bigabyte somebody shut me the fark up. Joined May 10, 2006 Location Overland... Dec 30, 2011 #12 Fan-Farking-Tastic!
Sammy_Shuford is Blowin Smoke! Joined May 18, 2009 Location Summervi... Dec 30, 2011 #13 Fine chow, just plain fine!
A ALLENY Full Fledged Farker Joined Jun 20, 2011 Location woodland... Dec 30, 2011 #14 Looks amazing!!!
RevZiLLa is One Chatty Farker Joined Jul 2, 2007 Location Richmond... Dec 30, 2011 #16 WOW! And that professional slicer makes a big difference too
SirPorkaLot somebody shut me the fark up. Joined Aug 31, 2009 Location Homewort... Name or Nickame John Dec 30, 2011 #17 RevZiLLa said: WOW! And that professional slicer makes a big difference too Click to expand... It made a HUGE difference on that quantity of meat for sure.
RevZiLLa said: WOW! And that professional slicer makes a big difference too Click to expand... It made a HUGE difference on that quantity of meat for sure.
Bbq Bubba somebody shut me the fark up. Joined May 3, 2007 Location New... Dec 30, 2011 #18 Outstanding! :thumb:
Gore Phizzy Joined Oct 5, 2008 Location Hiding... Name or Nickame Gore (surprise!) Dec 30, 2011 #19 Still on my to-do list. That is a very inspirational thread. I'm going to have to do this for my wife. Thanks! :thumb:
Still on my to-do list. That is a very inspirational thread. I'm going to have to do this for my wife. Thanks! :thumb:
G gtsum Babbling Farker Joined Aug 30, 2003 Location Richmond... Dec 30, 2011 #20 nicely done! What is the best way to reheat to chow down on?