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Rainy day brisket - Page 2

post #21 of 31
Thread Starter 


Here is the q view!!
post #22 of 31
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post #23 of 31
Thread Starter 


And life is good!
post #24 of 31

Looks perfect.

post #25 of 31

I see everything needed except my invitation!

 

Disco

post #26 of 31
From the lolls of that brisket- ur smoker is fine. Ace Hardware has flat self adhering flat stove gasket for about $7-8/ 10' strip. Harbor freight has the pressure toggle clamps for $5-6/ each. The gasket works great, gotta get the clamps still- here's mine and I've only had it about a month. During the cure/ seasoning it Only smokes out the stack.
post #27 of 31

That looks amazing! VERY well done!

 

:points:

post #28 of 31
Thread Starter 
Let me tell you I thought it was good last night..... Can't hold a candle to how it tastes today cold for lunch!!!!
post #29 of 31
Quote:
Originally Posted by sfclene View Post

Let me tell you I thought it was good last night..... Can't hold a candle to how it tastes today cold for lunch!!!!
Why the heck is that? I too have noticed the flavor gets much more pronounced after a night in the 'fridge. Wasn't sure if it was because I'd been inhaling smoke during the cooking process or if the flavors really got better.
post #30 of 31
Thread Starter 
I truely don't know but the rub flavor and smoke flavor is more prominent
post #31 of 31

I agree. I just finished my Saturday brisket in a sandwich for lunch, just bread and mayonnaise, all I can say is WOW.

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