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Good evening all. I wanted to repay some kindness a friend showed me so I decided to cook him a brisket today. I used a hybrid method of low and slow for 4 hrs followed by wrapping in butcher paper and finishing hot and fast like @chilerelleno
First I started with a 15 lb brisket trimmed and...
Bear, thanks so much for the kind words brother. Here is an updated picture of him on the job. He is an intern right now but will be a field engineer or project manager by the time he graduates. He is planning to become a construction superintendent and majoring in building and construction...
Thanks for the beard and butt compliments Chris! That was about a month ago so it's really getting into zz top land now. My wife keeps telling me it's time to trim it for summer weather. I haven't caved yet!
Thanks so much Ryan! I'm certainly trying my best to get together with him every time we can. He is coming in this weekend and we got to see him last weekend for Father's day. He is really starting to get adjusted to life as an intern.
Wow is all I can say ,Jed! That is nothing short of amazing. I'm certain with the time and effort you put in this tasted phenomenal. It looks out of this world and I hope I can try this one day. You really hit it out of the park with this one man. Excellent work!
Amazing post and interesting read. You have lead quite a full life it sounds. Thank you for your service and I look forward to many more years of watching you evolve. Thanks for posting.
Thanks man! This was actually just roasted off in the oven but man, grilled would be awesome. The secret is a bit of char. I really don't like the stuff but this way was good for sure. Will do again.
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