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Discussion in 'Beef' started by meat hunter, Dec 28, 2009.
Excellent! Looks juicy too. I could go for a few slices of that one.
Those look so good...
I love hearing that.
You truly can't imagine that BBQ could be taken to such an extra level simply by a few additional hours of smokes/spice/sauce.
I have ribs and chuckies on the smoker right now but I would gladly trade it all to you for some burnt ends!
White bread, a little butter, burnt ends = perfection.
Man those things look awesome and I haven't made any yet. But a brisket isn't very far out of my smoking date book. I haven't done one in monthes
She looks awfully good and moist.
Good lookin brisky, If I could offer a suggestion. If your gonna trim alot of fat off, you might want to inject the flat a bunch. I try to trim my packers, but mainly the hard white fat towards the deckle end, not to much on the flat end unless its a comp and I need a specific width to fit in the box.
The BE's look perfect!
very nice looking brisky!!! and the burnt ends look great too... something else i have yet to try. excellant job bud!!!
The burnt ends look perfect and the brisket looks moist, at least in the pics
Don't worry about me here in Princeton, I'll find something to eat, allthough your a little to far to drive in this weather for a free meal
Keep in mind Myron is cooking Wagyu and injecting the chit out of it.
Looks real good by the way.
Great looking smoke on the brisket. The Burnt ends look awesome too...They are one of my favorite BBQ delicacies.
The Lump Charcoal works really well...I think you will be really impressed with it once you get your Fridge converted and can get a fire in it. You won't have to use so much of it either since you can damper it way back too.
on a great looking brisket smoke, and BTW that sauce looked awesome!
I am needing to do brisket again soon and the burnt ends! Wasn't patient enough last go round on the burnt ends, will wait it out next time for sure, after seeing those, gotta have some.
Good job, it all looks great!
Thanks for the compliments guys. Will for sure try injecting it next time. Or maybe I'll just make the whole thing into burn ends. Those things are soooo good, I'm surprised their not illegal LOL.
By the way, when the wench, aka, the wife came home last night, I told he I made burnt ends. She said, "You know Hardess offers burnt ends now"
I wonder how they taste LOL. Yeah I'm sure they are burnt, but from the ends of what????
Hardees? We had a new Hardees open up by us I might have to check that out
I gotta try these burnt ends
Here goes the excessive use of the "Search" function and the next 2 hours of my day
Nice smoke.If you are using just wood is it too smokey etc...??
Oh not at all. When I do use wood, I use Oak, pretty neutral as far as imparting any flavor. I also pre-burn it with my week burner. I will throw a chunk of Hickory in every hour or so when I do to put some flavor in whatever it is I'm smoking.
Nice job..That looks like it came out great.
Wow that looks awesome, and I am sure as beautiful as the pics are, they do not do the brisket any justice.
I am planning a Brisket very soon any tips or links to get me started?