Shirley Rolling Today. Brisket, Butts & Chicken
- Thread starter Jason TQ
- Start date
sylntghost
is Blowin Smoke!
- Joined
- Dec 10, 2014
- Location
- pensacol...
That all looks great. I might try oiling down my Shirley also.
cheez59
Quintessential Chatty Farker
- Joined
- May 29, 2008
- Location
- LaFayett...
Brisket looks pretty perfect. Exactly what is RD?
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Restaurant depot.It's a magical place
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Ok so finally back with the rest of the pics. I'm actually surprised I got a few at the end after all the folks came over. Ended up having close to 20 people including kids which was more than expected since not every time does all the invited folks show up. They all made it which was great. Still had plenty of food and they all brought beer so I have more beer today than when I started yesterday which is always a plus :-D.
Here's the 2nd brisket that we all ate. There wasn't any left of this one. Even I ate more brisket than normal, though mostly the cubed up point as that is always tasty
Was good like the first. Keep in mind this came off around 205 and I didn't vent at all. Kept it wrapped and straight put into a cooler for 2hrs. No overcooking. So sometimes the venting to let temp come down" isn't a solution to not overcooking brisket. It could be a culprit, but really depends on all the other techniques a person might use during the cook.
Here's the pasta salad I made
Chicken and pork
And brisket cut up. The soy and worstershire go really well in a brisket injection if you ever like to mess around with adding flavor.
I should have another fairly big cook on my SF in a few weeks for a friends kids bday party. Gonna pull it over there and cook for around 50 people.
Here's the 2nd brisket that we all ate. There wasn't any left of this one. Even I ate more brisket than normal, though mostly the cubed up point as that is always tasty
Was good like the first. Keep in mind this came off around 205 and I didn't vent at all. Kept it wrapped and straight put into a cooler for 2hrs. No overcooking. So sometimes the venting to let temp come down" isn't a solution to not overcooking brisket. It could be a culprit, but really depends on all the other techniques a person might use during the cook.
Here's the pasta salad I made
Chicken and pork
And brisket cut up. The soy and worstershire go really well in a brisket injection if you ever like to mess around with adding flavor.
I should have another fairly big cook on my SF in a few weeks for a friends kids bday party. Gonna pull it over there and cook for around 50 people.
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Ha :-D. Yeah I mean I sent out invites to everyone. But stamps for all those would be expensive so I didn't put them on there and just hoped the post office didn't notice :becky:
awscwi
Full Fledged Farker
- Joined
- May 30, 2011
- Location
- Chapin, SC
Your friends are lucky to have such a good cook!!
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Thanks. Our friendships really works out well. I'm the worst for keeping beer stocked at my place. It is normally a hodge podge of like 6-10 beers at any random moment (though I always have bourbon). So I cook the bbq and then when everyone asks what they can bring to help I just say bring beer/booze and then I'm stocked for a few weeks :-D.
