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Post TS Hanna BBQ Celebration Q/view!

post #1 of 24
Thread Starter 
Well TS (tropical Storm) Hanna made landfall near my home in S.C. a while back. Being the stubborn type I had been hankering some of my soon-to-be-famous brisket. I went to the local Wally-World and acquired some likely candidates, rubbed 'em with some of my super special top secret not for public dissemination brisket rub and fired up the ECB!

See attached for pics of the lil' fellers..I was feeling kinda greedy and decided to smoke 2 briskets since I sometimes have the jones on for some brisket but dont have the time to make that kinda committement. SO my wife, being the smarter half of our union, says to me "why dont you do 2 briskets ya big dope"?

Thats why I love her, she's always got our best interests at heart....
post #2 of 24
Thread Starter 

the finished product..

I gotta say, all false modesty aside, I'm getting the hang of this here smokin' thing. I ain't up to skill-level of Pineywoods/Ritchie and the like, but I am getting some consistently good chow.

Anyway, here is the finished product. These babies made a ton of smoke, succelent au jus. I have the second in my freezer right now as I type this. Just waiting for the need/jones to strike and I will answer its siren's call. Enjoy the pics folks.
post #3 of 24
At least you post pics.......PDT_Armataz_01_28.gif
post #4 of 24
LOL...they look great to me. And I am really impressed with you choice of bourbon too!
post #5 of 24
Thread Starter 


I have been travelling a winding road on the path to Bourbon nirvana....started out with a Tn. sippin' whisky, then Jim Beam, for the last decade or so Makers Mark. I have only recently been enjoying Knob Creek. Just like BBQ...so much potential for enjoyement...
post #6 of 24
Hacksaw, your briskets look excellent.cool.gif
post #7 of 24
Thread Starter 
Thanks Jeanie! I really do like it! Wife's favorite dish anymore these days...getting to be mine too!
post #8 of 24
cook with what you drink... that way you can not blame it on the whiskey...
post #9 of 24
Nice work man.
post #10 of 24
Nice pair of briskets!! PDT_Armataz_01_34.gif
post #11 of 24
Those look perfect, briskets are well worth the effort when done right, good job.
post #12 of 24
Thread Starter 
I still can't believe how moist and tender these old grisled hunks of meat come out. Sure it takes about 217 hours, a cask of bourbon and a XXL latex bodysuit (dont ask) but I think the committement is more than worth it! So does the wife, and that's the only opinion that really matters.cool.gif
post #13 of 24
I gotta! Latex bobysuit! Dude! You really must love to rub yer meat!icon_eek.gif
post #14 of 24
Thread Starter 

Capt. Dan...

Everyone knows happy meat tastes best!biggrin.gif
post #15 of 24
Interestingly enough, James B. Beam company also makes Knob Creek. And Booker's and Baker's, and Basil Hayden's "small batch" brands as well. All very good products in my estimation.

Would not THINK of a mop sauce without at least 1/3 of the liquid being bourbon :{)
post #16 of 24
Thread Starter 
I like the Jime Beam "family" their products figure VERY strongly in my mops/spritzes....problem is I keep "testing" the spritz mixture....strictly for quality control you understand...wink.gif
post #17 of 24
Nice briskey..
looks good, now where is the pix of the latex body suit??
Are you freinds with DanO????
post #18 of 24
Sweet meat. Makers Mark, right on!
post #19 of 24
Nice looking brisket there. biggrin.gif
post #20 of 24
Two briskets in an ECB? Talk about a full house!

Both look great!

What was the weight on those things pre-cooked?
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