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Bigyela
07-04-2015, 09:37 PM
A lot of good info and advice here.


The night before,

113669


Going on the grill in the morning

AClarke44
07-04-2015, 09:43 PM
Nice! But what is it? :biggrin1:

Welcome! You've found a great place to hang out!

code3rrt
07-04-2015, 09:48 PM
Welcome aboard, looks like a good start, whatever it is:-D!

KC

Titch
07-04-2015, 09:51 PM
Welocme.
That going to be pastrami?

x2bbq
07-04-2015, 10:10 PM
You smoking some brisket flats?

Ross in Ventura
07-04-2015, 10:15 PM
Welcome to the forum I'll look for your post tomorrow!

Ross

Bigyela
07-04-2015, 10:32 PM
Yup, brisket flats.

Could not find one larger one, so i got too flats...

x2bbq
07-04-2015, 10:47 PM
Yup, brisket flats.

Could not find one larger one, so i got too flats...

I look forward to seeing the finished pics.
Happy 4th!

BigBobBQ
07-05-2015, 12:07 AM
looks like a good start.

Bigyela
07-05-2015, 04:00 PM
Around 6 1/2-7 hours on the grill



Pulled off the grill at around 8 hours, probed like buttter

Rested in foil for an hour,



Turned out ok,imo. If i had to nitpick ,i would say a little salty and slightly tough, maybe a better cut of meat next time and less salt on the rub.

First time doing brisket on the grill

Bigyela
07-05-2015, 04:02 PM
113685

Big George's BBQ
07-05-2015, 04:06 PM
Looks pretty good from here Try cutting it a little thinner About the width of a #2 pencil

cowgirl
07-05-2015, 05:24 PM
Welcome to the forum! Your brisket looks great, nice job!


Looks pretty good from here Try cutting it a little thinner About the width of a #2 pencil
lol George, I eat my brisket with a knife and a fork. So uniform slices, just hunks. :mrgreen:

ShadowDriver
07-05-2015, 05:36 PM
Welcome, Bigyela.

Sure looks tasty from here!

Thanks for joining the crew...

Joe Black
07-05-2015, 06:02 PM
Welcome from SC. Sure does look good to me. I thought beef was supposed to be salty. That's how I like mine. Good luck and keep on smoking, Joe

TonyT
07-05-2015, 06:36 PM
Nice looking briskets!