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2013-04-26 17.46.42.jpg
- dewetha
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- Album: Brisket On! Brisket On!
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Brisket On! Brisket On!
thanks everyone. closing on the home stretch. 180 and rising to smokey goodness. going to pull it at 190. going to try some burnt ends as well. do i pull it, wrap it for say 1/2 hr then separate the flat and point? -
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Brisket On! Brisket On!
time ti insert the temp probe. IT sitting at 153 pit temp 248. sun is out and air is getting warmer so the sweet spot has been 248 for a few hours decided to make a few t-bone for lunch with my neighbor. sprinkled with coarse sea salt, fresh cracked peppercorns, garlic, onion,coffe. we... -
2013-04-26 11.28.22.jpg
- dewetha
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- Album: Brisket On! Brisket On!
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2013-04-26 11.52.55.jpg
- dewetha
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- Album: Brisket On! Brisket On!
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Brisket On! Brisket On!
a hour or so into the smoke with the broth/water mix added . running around 235 -249. weather isn't playing nice today. -
2013-04-26 09.40.55.jpg
- dewetha
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- Album: Brisket On! Brisket On!
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Resting ribs
let them rest! I find it makes it taste better. i just toss the ribs whole in a foil pan and cover with foil and let rest 30-45 mins. they are hot enough without more heat IMO. but i'm sure any method will be fine. home cooked BBQ beats anything you get in a restaurant -
Brisket On! Brisket On!
- dewetha
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Brisket On! Brisket On!
Just a little fishing humor this morning J Today’s contestant is a 7.5lb brisket. What does he get? A good rub down, some friendly smoked veggies and pecan smoke! Home made rub. Simple ¼ cup paprika,2TBS each of pepper, salt, onion, garlic, coffee, cumin. 2 tsp all spice Making Chef JimmyJ... -
2013-04-26 07.46.27.jpg
- dewetha
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- Comments: 0
- Album: Brisket On! Brisket On!
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2013-04-26 07.42.08.jpg
- dewetha
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- Comments: 0
- Album: Brisket On! Brisket On!
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2013-04-26 07.15.54.jpg
- dewetha
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- Comments: 0
- Album: Brisket On! Brisket On!
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First time brisket this weekend
I will be doing a brisket this Friday. i plan on making the Chef JimmyJ Au Jus. mostly as described. sans onion and probably will use some JD instead of wine. looking forward to trying it.
