Getting in touch with my inner Brisket

Started by FLBentRider, July 25, 2008, 10:45:16 AM

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westexasmoker

Allright FL heres mine, I think I'm still drooling about prime and angus...but mesquite is a good thing!



And a few turkey legs....why not!



C
Its amazing what one can accomplish when one doesn't know what one can't do!

FLBentRider

Very Nice. The pic of the point is still in the camera - I'll post tomorrow.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
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FLBentRider

Quote from: Consiglieri on July 27, 2008, 10:35:31 AM
Nice job! 

I did the oven-boat trick on the last brisket I made, and it turned out delicious, tender, and moist.  We're headed to the fair today, and I'm hoping to find a brisket sammie.  I'm sure it won't measure up, but I need to feed the beast after seeing those pictures.  Ribs for dinner, but now I need brisket too. 

Thanks - Enjoy the Fair.

I started the smoker-then-oven process with Spare Ribs, then tried it with Pork butts, and since my first brisket was dry, I decided to do it with it as well. It makes less of a mess in the smoker too....

Plus, having that large cast-iron baking pan helps deliver even heat as well. I got it from Yard and Pool. I originally bought it to have a large vessel to sear 6 Rib-eyes at once.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!