now the Brisket.......................

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oldschoolbbq

Legendary Pitmaster
Original poster
OTBS Member
Jul 16, 2008
9,359
204
NW Ohio - outside Toledo
Not as much Q-view of the Beef , worried about  the BB's .

  Here it is fresh ,  with seasoning (S/CBP) and on top rack( about 30*f or so up there  ;

Hotter here than the lower . . .

Lower heat where the BB's were

Here's a peak at her above the Ribs...

The finish will be when the Meat decides to give up the Ghost . . .

So, stay tuned and . . .
 
Stan you are on a roll my friend!!!  
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Briset finished 10:30am last night . Came in had wrapped and toweled it , took a shower and put on the O2 , darn COPD . Trish didn't wake me when she got in so I got shots this Morning :


Beast looked good and was tender , I had a smoke ring  however too much fat to get all around.(Fat is where the flavor is ) . This was a smallish Brisky  and was limber , but it had more fat than I thought and too it's time). Never know what your meat will do.

I like this Butcher and his meat (raises his own) . I know it's fresh and even cold , this taste great . Correct seasoning (S/CBP) only and as little peeking as I could . The Ribs took a toll on time by opening and such. The peeky thing does lengthen your cook . Keeping you're lid shut decreases cook time . The temps. and Humidity was too varied for the rendering took longer. JMHO
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Have fun and thanks for looking and as always . . .
 
 
Briset finished 10:30am last night . Came in had wrapped and toweled it , took a shower and put on the O2 , darn COPD . Trish didn't wake me when she got in so I got shots this Morning :


Beast looked good and was tender , I had a smoke ring  however too much fat to get all around.(Fat is where the flavor is ) . This was a smallish Brisky  and was limber , but it had more fat than I thought and too it's time). Never know what your meat will do.

I like this Butcher and his meat (raises his own) . I know it's fresh and even cold , this taste great . Correct seasoning (S/CBP) only and as little peeking as I could . The Ribs took a toll on time by opening and such. The peeky thing does lengthen your cook . Keeping you're lid shut decreases cook time . The temps. and Humidity was too varied for the rendering took longer. JMHO
cool.gif


Have fun and thanks for looking and as always . . .
Looks real good from here.  I always leave some of the fat cap on when smoking and when it's done it should pull right off.  I will always get the bulk of it off before serving so as to not inconvenience the wife unit
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