Brisket Pics

Discussion in 'Beef' started by nmayeux, Aug 6, 2006.

  1. nmayeux

    nmayeux Meat Mopper OTBS Member

    Cookin' a brisket, and thought y'all might like to see.
    [​IMG]
     
  2. smokemack

    smokemack Smoking Fanatic OTBS Member

    Looks good so far Noah. Do you use two thermometers in the meat while cooking. If so Why. I just bought one. Should I get a second..?
     
  3. smokemom

    smokemom Smoke Blower OTBS Member

    GREAT PICTURES!

    I just got a digital camera and have tried to send a picture but am having no luck! PlEASE tell me how you did it????

    Thanks
     
  4. vman

    vman Fire Starter

    SmokeMack....u beat me to the question!!..LOL
     
  5. nmayeux

    nmayeux Meat Mopper OTBS Member

    I usually only use one, but the flat is thinner than usual. I just don't want to over cook it, so I have a therm in each part. As far as the pics, I'm not an expert, but I down loaded a picture resizer, which allows me to shrink the pics. Most of the photo software now has a resizer, but mine is a little older than most.
     
  6. woody

    woody Smoke Blower

    That's pretty. The weekends are so much fun around here. The weekdays are more theorizing, the weekends are all action! :)
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Just saw your post Noah,

    Brisket looks GooooooooD. How long has it been going?

    Edit: DUH, just reread your post and saw that you said 6 hours.
     
  8. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Noah, I do like to see AND I like what I see! :D Thanks for the picture.
     
  9. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Seems like everybody was cooking briket on Sunday. Good looking hunk o meat you got going. I would think it is finished by now, any chance of seeing the finished product? Better yet, any chance of samples being shipped?
     
  10. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looking good, Noah! Good idea on using two thermos, especially with the thinness of the one side. My dad would call that a door stop brisket, wedge it under a door and it ain't going nowhere no how! :D
     

Share This Page