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Brisket once again w/ Qview - Page 2

post #21 of 26
Thread Starter 

LOL, a Q about brisket turned into a talk about nuts. OH wait.  We are a bunch of nuts here!  GO BUCKS!

post #22 of 26
Quote:
Originally Posted by Bearcarver View Post




Your son-in-law did a great job on that Brisket, Dave !

 

 

 

Buckeye may refer to:



Thanks Bear for the truth of the name.  I left in the two I vote for.  Truthfully, I'm just jealous because my home team can't even win on a rainy day.

post #23 of 26

Nice looking brisket.  Is that mustard in the rub?  I haven't tried that yet.  Also, I don't mind the Bucks being first, as long as it's not Alabama anymore.  HORNS ARE GONNA MAKE A COMEBACK!

post #24 of 26
Quote:
Originally Posted by dnvrdv View Post

LOL, a Q about brisket turned into a talk about nuts. OH wait.  We are a bunch of nuts here!  GO BUCKS!



It's that darn football season!

I love your brisket!

I also root for the Bucks all year except for that one game, when they play Penn State. This year that won't help us!

 

BTW: I researched the Buckeye some more. It is the same as a  "Buckeye Horse Chestnut", it is not poisonous, and it is bitter unless roasted the way we do in PA.

 

Bear

post #25 of 26

Awe man! I wanted to see the inside of that puppy! Uh well i guess.

post #26 of 26
Thread Starter 

Forget the insides! Where can I post flavor view?  Thanks to all on SMF for the tips and tricks.  Got to foil and wrap, or pan it after 165.  Like the simple mustard and Montreal Steak seasoning rub.  If you saw my previous post about Brisket, NWDave mentioned using Mustard to hold on the rub when he was out in August, and I love Montreal on my steaks.(Though not a Mustard fan on much but Brats).  Seamed like a good fit.  Will be doing this again for a BBQ!

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