What’s wrong with this (brisket) picture?
- Thread starter Gimmethecash
- Start date
- Joined
- Jan 14, 2006
- Location
- At home...
That's not a brisket.
Gimmethecash
is one Smokin' Farker
Oh, yes it is. 10.38 lbs pre-trim.
- Joined
- Jan 14, 2006
- Location
- At home...
Okay, I'll bite....
Gimmethecash
is one Smokin' Farker
You’re supposed to guess - or point (no pun intended nor hint implied) out the obvious mistake I made.
Gimmethecash
is one Smokin' Farker
There’s a very thin layer, it’ll render fine. I’m quite happy with my trim.
- Joined
- Feb 3, 2016
- Location
- McPherso...
No point in saying there is no point.
Yep...
Gimmethecash
is one Smokin' Farker
There’s a point...it’s a full packer.
Gimmethecash
is one Smokin' Farker
I do think this one’s grass-fed/finished - it’s from a farm in Australia, I bought it through Crowd Cow last year (or year before).
It’s thicker than it looks in the pics (geez, how many “that’s what he/she said” comments am I going to make on this one?). Just the tip...
It’s thicker than it looks in the pics (geez, how many “that’s what he/she said” comments am I going to make on this one?). Just the tip...
- Joined
- Jan 11, 2011
- Location
- Lawrence...
You didn't compliment it enough and tell the brisket it would make a difference in this world :wink:
Hoss
Quintessential Chatty Farker
- Joined
- Dec 31, 2009
- Location
- Hernando,MS
Well,for one thing,there are other spices applied than salt and pepper.Not Cool!
Gimmethecash
is one Smokin' Farker
WE HAVE A WINNER!!!!!
My brain was on autopilot when I slathered with mustard and then rub - I stepped back and realized what I had done...the horror...the horror...
A few minutes under the cleansing wash of the sink, some proper brisket seasoning and...
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jzadski
Babbling Farker
Looks like there is a gash in the top right
Gimmethecash
is one Smokin' Farker
It’s a small gash, it’ll be fine.
It’s coming along...4 hrs of smoky stick burner love and I’ve moved it into the electric (no chips) at 235 for the night, with the cooker’s probe reading 150. Once it hits 200 internal, the pit temp will drop to 140 & hold there until I’m ready to pull it out for lunch tomorrow.
Here’s how it looked when I moved it over.
It’s coming along...4 hrs of smoky stick burner love and I’ve moved it into the electric (no chips) at 235 for the night, with the cooker’s probe reading 150. Once it hits 200 internal, the pit temp will drop to 140 & hold there until I’m ready to pull it out for lunch tomorrow.
Here’s how it looked when I moved it over.
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Last edited:
El Ropo
Quintessential Chatty Farker
There is no point in pointing out that this is a pointless thread. Needs more pepper BTW.
jkief
is one Smokin' Farker
Guess I’m in the minority here, but all my briskets get the Oakridge Black Ops treatment, not just S&P. Looks good, though.
Another Black Ops fan. Lately been liking Meat Church Holy Cow on brisket.
