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Discussion in 'Beef' started by dukeburger, Feb 13, 2016.
Thanks! It was a bit hard to slice in some spots, but it was tasty.
This might have been my favorite dish of the whole smoke. I cubed up the rest of my flat for some Brisket Shephard's Pie... I don't think I'll make a shephard's pie without smoked brisket again..
Topped with shredded smoked cheddar and Jeff's Rub.
You must be the Duke of Delicious!
Thank you Disco!
I could live with that alias.
Man that looks good I'll have to try that omelet
Thank you gary, much appreciated!
I had three more of those omelets before I ran out of meat!!
Point for creative use of brisket and a great looking cobbler!
The cream cheese really makes the cobbler!
I REALLY wish this was smell-o-vision.
My mouth was watering just looking at those pictures
Fantastic job -------
Duke, that was an outstanding meal!!! And you just wouldn't let it rest, either...leftover fixings were quite creative as well. That Shepard's Pie...well, what can I say...how could that not be good eats? Nicely done, all the way to the end, brother!!!
Jeeze, the stuff I miss when I can't spread enough time here......but, better late than never...it was worth the wait!!!
Thanks Eric!! Appreciate it!!
Damn! I just ate and now I'm hungry! That bark looks great! Excellent job! Thumbs Up
Lord help me DB. That is one fabulous meal you had there. Everything looks fantastic. WELL DONE!!
Thanks Gary, Appreciate it!
You gave me some very helpful information on my Sunday Night Temp Stall. Wow! That is mighty fine looking brisket. When my briskets start coming out of my SmokeHouse looking like that I will be one happy sailor. Just wondering how long it took in the smoker and how long did you produce smoke. Thanks Ed
Thanks for the kind words Ed!
I started the brisket at midnight the night before and it was around 3pm when I finished it. Give or take 15 hours at 250 degrees, producing smoke the entire time in my Weber Smoky Mountain. The smoke wood I added at the beginning lasted through til the end, I would not have added more wood chunks if smoke stopped producing towards the end of the cook.
I'm a bit late.... But, Awesome thread Duke, looks real tasty... dang nice brisky ! Thumbs Up