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now the Brisket.......................

post #1 of 9
Thread Starter 

Not as much Q-view of the Beef , worried about  the BB's .

   Here it is fresh ,  with seasoning (S/CBP) and on top rack( about 30*f or so up there  ;

  Hotter here than the lower . . .

 

  Lower heat where the BB's were

 

Here's a peak at her above the Ribs...

  The finish will be when the Meat decides to give up the Ghost . . .

So, stay tuned and . . .

post #2 of 9

Stan you are on a roll my friend!!!   :drool

post #3 of 9
Thread Starter 

Thanks , Scott. We gotta get these folks to leaving the foil off and staying to play with their Smokers :biggrin:.

 

Set and forget is OK , but no fun , :frown:  

 

Later . . .

post #4 of 9
Quote:
Originally Posted by oldschoolbbq View Post
 

Thanks , Scott. We gotta get these folks to leaving the foil off and staying to play with their Smokers :biggrin:.

 

Set and forget is OK , but no fun , :frown:  

 

Later . . .


RIGHT!!!!   More time with my smoker is RELAX time for me Thumbs Up

post #5 of 9
Thread Starter 

Briset finished 10:30am last night . Came in had wrapped and toweled it , took a shower and put on the O2 , darn COPD . Trish didn't wake me when she got in so I got shots this Morning :

 

 The Beast looked good and was tender , I had a smoke ring  however too much fat to get all around.(Fat is where the flavor is ) . This was a smallish Brisky  and was limber , but it had more fat than I thought and too it's time). Never know what your meat will do.

 

I like this Butcher and his meat (raises his own) . I know it's fresh and even cold , this taste great . Correct seasoning (S/CBP) only and as little peeking as I could . The Ribs took a toll on time by opening and such. The peeky thing does lengthen your cook . Keeping you're lid shut decreases cook time . The temps. and Humidity was too varied for the rendering took longer. JMHO:cool:

 

Have fun and thanks for looking and as always . . .

post #6 of 9

Looks like a great breakfast to me.

post #7 of 9
Looks pretty darn good from my point of view. Wish I had some of that on my plate 2nite.
post #8 of 9
Quote:
Originally Posted by oldschoolbbq View Post
 

Briset finished 10:30am last night . Came in had wrapped and toweled it , took a shower and put on the O2 , darn COPD . Trish didn't wake me when she got in so I got shots this Morning :

 

 The Beast looked good and was tender , I had a smoke ring  however too much fat to get all around.(Fat is where the flavor is ) . This was a smallish Brisky  and was limber , but it had more fat than I thought and too it's time). Never know what your meat will do.

 

I like this Butcher and his meat (raises his own) . I know it's fresh and even cold , this taste great . Correct seasoning (S/CBP) only and as little peeking as I could . The Ribs took a toll on time by opening and such. The peeky thing does lengthen your cook . Keeping you're lid shut decreases cook time . The temps. and Humidity was too varied for the rendering took longer. JMHO:cool:

 

Have fun and thanks for looking and as always . . .

 

Looks real good from here.  I always leave some of the fat cap on when smoking and when it's done it should pull right off.  I will always get the bulk of it off before serving so as to not inconvenience the wife unit :wife:

post #9 of 9

Trim fat..... Sacrilegious !!!! Mon Dieu!!

 

Great looking Brisket Stan......

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