Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 09-17-2013, 04:06 AM   #16
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

Interested in seeing what size brisket is being cooked (or is it just a flat)...
sliding_billy is offline   Reply With Quote

Old 09-17-2013, 08:47 AM   #17
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

Actually this Question wasn't that Tough...........
SmittyJonz is offline   Reply With Quote

Old 09-17-2013, 11:59 AM   #18
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington

Originally Posted by SmittyJonz View Post
Actually this Question wasn't that Tough...........
One question...will you be here all week?
You can ignore reality...but you cannot ignore the consequences of ignoring reality..
Smokeoholic is offline   Reply With Quote

Old 09-18-2013, 09:26 AM   #19
Got rid of the matchlight.
Join Date: 07-18-13
Location: Shepherd, Texas

Yes I'm still here. Just being quiet and learning. I have no idea the weight on my past briskets. But from now on I will stay in the 12 pound range. On my old stick burner I never even checked the temps. I just filled up the fire box a couple times and the brisket was tender backyard bbq brisket. Now I am trying for comp. bbq so I know I need a little tug but not the tough stuff I fixed the last couple times. I know now to wrap and cook longer. Test it till the probe slides out like butter. I will be cooking in a cook off for the first time this weekend. Thanks for all the advise. Now I just need help cooking the beans and coming up with something for the specialty category.
jks1911 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 04:18 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts