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  1. tallboys

    Brisket Process QView Final Touches

    ...continued from earlier once the beef reaches 200 degrees its ready to be pulled off the pit.  I let it rest in the foil for 1 hour.  Slice against the grain and then dip the slices in the juice from the cook.  KEEP THE JUICE ALWAYS!!!  Enjoy and Happy New Year
  2. tallboys

    Brisket Process QView (steps 4-6)

    continued from earlier post.... Step 4-  Now that the brisket has the color I want I go ahead and put it in a pan. Step 5- I add about 2 cups of cola.  I used coke this time. Step 6- Foil it and continue to cook.
  3. tallboys

    Brisket Process with QVIEW (Steps 1-3)

    Gonna try to document my brisket process for a few friends that usually just see the finished product.  Today I am cooking a small 6lb Certified Angus Beef or CAB Brisket Flat from sams Club.  This is the weapon of choice for most bbq competitors I know.  I buy these by the case from Sams for...
  4. tallboys

    Brisket Prep Steps 1-3

    Gonna try my best to document my brisket process.  Couple of friends who usually just eat the finished product want my process.  Here is what Im working with today: 6lb Certified Angus Beef (CAB) Brisket Flat from Sams.  I buy these by the case for $3 per pound.  Most are in the 8-10lb range. ...
  5. tallboys

    New to forum

    Hey guys!  New to the forum...but not to que.  Live outside Dallas,Texas and enjoy bbq on a weber, Green Mountain Pellet smoker as well as my 6X10 competition reverse flow smoker made by East Texas Smoker Company.  Look forward to talking with "like minded" folks Chris
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