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New Ideas a Try, (well for me anyway) Brisket! - Page 2

post #21 of 27
Quote:
Originally Posted by Foamheart View Post

Thank you sir. One thing to remember! The grate is just balanced on the metal box, not held in place. I highly suggest you keep a potholder, towel, or cooking glove that way you have something insulated in case. You can forget about it once and cuss it! LOL You won't forget again....

Good luck with your smoke, if I can help, just let me know.
haha.. I have some of those gecko grip gloves that are always close by. It's been over 3weeks with no smoke:-(, I have a big backyard project that is taking all my free time. Once I get things straight I'll be back in the game and share some of my smokes. Thanks again sir!
post #22 of 27
Excellent brisket cook and it is great to hear your enjoying the flavor and bark from the Tatonka Dust seasoning!
post #23 of 27
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Looks so juicy Foam! I wish I could get a packer around here. Great looking meal!

 

 

Thank you sir, it really was and I was surprised I was expecting the worst with the lack of any visible marbling in the meat.

 

AND if the prices keep going up like they are, there ain't gonna be no briskets around here either. I wonder, are we swapping our beef now for all that Chinese pork?

post #24 of 27
Thread Starter 
Quote:
Originally Posted by KuewInIt View Post


haha.. I have some of those gecko grip gloves that are always close by. It's been over 3weeks with no smoke:-(, I have a big backyard project that is taking all my free time. Once I get things straight I'll be back in the game and share some of my smokes. Thanks again sir!


3 weeks OMG! Someone get this man a chair before he collapses!!!!  Quick drink this, a Bloody Bull, with a little smoky au jus in it!

post #25 of 27

Nice meal Kevin! Looks great as always and I enjoyed your thread. I have been really interested in cast iron lately and your chilli in the dutch oven looked exceptional.

post #26 of 27

Ya, I'm ready for another brisket after this thread!!! You do great work Foamheart!!!  Reinhard

post #27 of 27
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

Nice meal Kevin! Looks great as always and I enjoyed your thread. I have been really interested in cast iron lately and your chilli in the dutch oven looked exceptional.

 

Thank you Todd

 

First time ever, I used some bacon trim (big chunks), to render down to brown the meats and sauté the onions. The brisket did not have enough fat to cook its self. The bacon taste was good, but definitely different.

 

Quote:
Originally Posted by Reinhard View Post
 

Ya, I'm ready for another brisket after this thread!!! You do great work Foamheart!!!  Reinhard

 

Thanks you sir.

 

I was planning a complete break from tradition and entering the arena with an entirely different procedure, but too much strawberry juice made the temperature alarm at 7AM more painful that expected.....LOL so what was already planned out and organized out the window, so low and slow beat out pickle juice, 270 degrees and butcher paper wrapped.

 

I am still going to try the fast and hot, I just couldn't imagine trying to fold up butcher paper and tying it all off with string that morning. My hands were not that dexterous or nimbly the next morning. I could barely grasp that first coffee cup. LOL

 

I was surprised at how good it came out and this photo only needs a smoke ring and a frame to hang in the Louve!

 

 

Starts singing and old Mac Davis song................

 

https://www.youtube.com/watch?v=QCsNunGnqE0

 

th_HaHAAHaa.gif

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