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Discussion in 'Beef' started by gary s, May 29, 2016.
its funny how sweet smelling smoke draws a crowd.
Awesome smoke and fixens!
Done for the Day, Smoked Chickens and Ribs for the neighbors.
Very nice thread Gary, it all looks real tasty ! I need to do another brisket soon, but I'm just gonna toss some drums on the kettle here in a bit ! Wishing I had a brisky on now though !
Whew! You've been a cooking fool this weekend Gary. Point! B
Nice looking smoke Gary!
Thanks Buddy much Appreciated
Yesterday I cooked for the neighbors, Ribs and Chicken The only thing I managed to get a picture of
was one rack of Spares Sorry, I smoked 3 Baby backs, one spare and three chickens
Your Freaking Briskets are to die for!!!-----------
Flat out Awesome!!!!
Your Chicken, Sausage & Ribs look Great Too!!!
Sorry I'm late---Been Busy!
Thanks John always appreciated
Hey, if you noticed that fork beside my brisket, I have had it along with the knives I use for 40 years, Dang I'm getting old
A master at work. Looks perfect
Hey, Followed Brian's lead (BDSKELLY) ................... Chopped up some Brisket and put on a pot of Texas Red
Good idea my friend. Are ya making cornbread too? B
Cornbread tomorrow, I guarantee if people would try this they would be amazed at how good it is.
Gary thank you for showing what a good brisket looks like. I haven't done a brisket in a long time, now you have peaked my desire to get one done.
Couple of questions, if you don't mind. What type of wood did you use? What was the IT when you wrapped it, and what was the temp when you pulled it for good? I am really wanting to do a brisket, but have not made the leap yet.
I use Pecan most all the time
I smoked it for 6 hours before I wrapped didn't check the IT
I'm not sure what the IT was when I pulled it off the smoker somewhere between 200º and 205º That would be the ideal temps
Sorry I didn't take temps throughout the smoke, I have smoked so many Briskets over the years I never check temps. But I understand for new members I should have posted temps.
When I started smoking over 40 years ago there was Not Any of this technology or information available. I learned by talking to Pit Masters and Old timers who had been smoking for years and a lot of trial and error. I never used or owned an instant read temp gauge till about 10 years ago. The only thing I check IT on is Poultry.
As far as A Brisket Jump in, ITS NOT HARD the only temp you need to worry about if the Finishing temp,
That's perfect. You have me what i was looking for. Thanks so much for the info.