Pre-Memorial Day Brisket (and other stuff

[dannylang]

its funny how sweet smelling smoke draws a crowd.

dannylang

 

[redheelerdog]

Awesome smoke and fixens!

A Man Could Live On THAT Alone.jpg

• redheelerdog
• Feb 7, 2016

 

[gary s]

Done for the Day, Smoked Chickens and Ribs for the neighbors.

Gary

 

[Rafter H BBQ]

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 !

 

[bdskelly]

 
Done for the Day, Smoked Chickens and Ribs for the neighbors.

Gary

Whew!  You've been a cooking fool this weekend Gary.  Point! B

 

[dirtsailor2003]

Nice looking smoke Gary!

POINTS!

 

[gary s]

Nice looking smoke Gary!

POINTS!

Thanks Buddy   much Appreciated

Gary

 

[gary s]

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

IMG_2416.JPG

• gary s
• May 31, 2016

IMG_2418.JPG

• gary s
• May 31, 2016
• 2

 

[Bearcarver]

OMG, Gary!!!

Your Freaking Briskets are to die for!!!

-----------

Flat out Awesome!!!!

Your Chicken, Sausage & Ribs look Great Too!!!

Sorry I'm late---Been Busy!

Bear

 

[gary s]

Thanks John  always appreciated

Gary

 

[gary s]

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

Gary

 

[heubrewer]

A master at work. Looks perfect

 

[gary s]

A master at work. Looks perfect

Thank You

Gary

 

[gary s]

Hey,  Followed Brian's lead (BDSKELLY)      ...................   Chopped up some Brisket and put on a pot of Texas Red     

Thanks Brian

Gary

 

[bdskelly]

 
Hey,  Followed Brian's lead (BDSKELLY)      ...................   Chopped up some Brisket and put on a pot of Texas Red     

Thanks Brian

Gary

Good idea my friend. Are ya making cornbread too? B

 

[gary s]

Cornbread tomorrow,    I guarantee if people would try this they would be amazed at how good it is.

Gary

 

[smokingma]

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.

 

[redrocker65200]

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.  

Thanks.  

 

[gary s]

 
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.  

Thanks.  

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, 

Gary

 

[redrocker65200]

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, 

Gary

That's perfect. You have me what i was looking for. Thanks so much for the info.