Mister Bob
Babbling Farker
We had a backyard BBQ for some friends today. Rain moved dinner inside, but the food sure tasted like outside!
Backyard BBQ - brisket, chicken and ribs (pron)
- Thread starter Mister Bob
- Start date
che22879
is one Smokin' Farker
looks amazing!
Puppyboy
Babbling Farker
Fine lookin spread.
Wampus
somebody shut me the fark up.
DAMM I'm hungry!
Great lookin' eats!:clap2::thumb:
Great lookin' eats!:clap2::thumb:
bluetang
somebody shut me the fark up.
Fine lookin' vittles, starving over here.
JediDog
is one Smokin' Farker
What an amazing spread. :eusa_clap
Ryan Chester
is Blowin Smoke!
Nice spread!!!:clap2:
cameraman
Babbling Farker
I'll be sending you my Fed Ex number in a PM. Just send me a little of everything, ok?:icon_smile_tongue:
Kosmo's Q
is one Smokin' Farker
Dang! Now thats a throw down! :clap:
zydecopaws
Babbling Farker
Great looking meal and excellent meat:sides ratio. Looks like about 3:1... :becky:
wickedbbq'r
Full Fledged Farker
Looks Awesome! A test run for this weekend perhaps?:wink: Good Luck and see you there.
S
smoken don
Guest
I want to become your friend. Would ya mind moving to Texas?:clap2::clap2:
speedrcer1
is Blowin Smoke!
Wow looking food and equally Wow photog skills!
(like button!)
(like button!)
Mister Bob
Babbling Farker
Practice, practice, practice...Good luck to you too, wickedbbq'r, I'll see you at the Ribfest!
qndummy
Knows what a fatty is.
Everything looks great but that brisket looks awsome. Was it foiled and what was the time and temp?
Mister Bob
Babbling Farker
The brisket was injected and rubbed about 12 hours before going into the smoker. Cooked in the offset at 250 using Royal Oak lump and hickory chunks. Foiled at about 165 degrees internal temp, adding about a half cup of beef broth before closing it up. This one was done at 204 degrees in the middle of the flat. Probe went in like butter. From start to finish, the cook took 9 hours, plus another half hour to rest.
