3rd times a charm - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-08-2006, 06:48 AM   #1
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
3rd times a charm

Put a 7lb flat on at 6am Puff time. This will be my 3rd try at brisket. 1st one wasn't bad, 2nd one the dog wouldn't eat.
Smoking it with apple, black cherry, & a little hickory.
Putting a fatty on for breakfast. also going to try Rev. Marvin's sauce later on some wings.
I think BBQ is the only thing that would drag my ass out of bed at 5am on my only day off



__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 10-08-2006, 06:55 AM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks good Puff! Are you goingto foil that bad boy? If so, do you add any liquid in the foil?
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-08-2006, 07:03 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 10-08-2006, 07:20 AM   #4
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
It's after 8:00... where's the finished pics. LOL [smilie=a_takethatfoo.gif]
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 10-08-2006, 07:27 AM   #5
BBQ Central College


 
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
Puff,

Pay attention...1. Fat side down. 2. Foil at 165° with some beef broth mixed with a little BBQ sauce 3. Off the smoker at 195° and into pre-warmed cooler, fat side up for at least 2 hours, 4 is better. DONE !!!!

Trust me on this.

AL
__________________
www.wickedgoodbbq.com

The early bird might get the worm...but it's the second mouse that gets the cheese.
Uncle Al is offline   Reply With Quote
Old 10-08-2006, 07:42 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 10-08-2006, 07:55 AM   #7
BBQ Central College


 
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
[quote=Larry Wolfe]
Quote:
Originally Posted by "Uncle Al":1ucvvnmf
Puff,

Pay attention...1. Fat side down. 2. Foil at 165° with some beef broth mixed with a little BBQ sauce 3. Off the smoker at 195° and into pre-warmed cooler, fat side up for at least 2 hours, 4 is better. DONE !!!!

Trust me on this.

AL
[smilie=new_silly.gif][/quote:1ucvvnmf]

[smilie=a_takethatfoo.gif] to you too !!!!
__________________
www.wickedgoodbbq.com

The early bird might get the worm...but it's the second mouse that gets the cheese.
Uncle Al is offline   Reply With Quote
Old 10-08-2006, 07:59 AM   #8
Graduate of BBQ Central


 
Join Date: Apr 2005
Location: Texas
Posts: 673
puff good luck. what time is dinner?
__________________
Have Fun and keep it Low and slow.


http://img42.exs.cx/img42/3756/licen...2659_10965.jpg
The Missing Link is offline   Reply With Quote
Old 10-08-2006, 08:02 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 10-08-2006, 08:06 AM   #10
BBQ Central College


 
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
[quote=Larry Wolfe][quote="Uncle Al":2rgqs4le][quote="Larry Wolfe":2rgqs4le]
Quote:
Originally Posted by "Uncle Al":2rgqs4le
Puff,

Pay attention...1. Fat side down. 2. Foil at 165° with some beef broth mixed with a little BBQ sauce 3. Off the smoker at 195° and into pre-warmed cooler, fat side up for at least 2 hours, 4 is better. DONE !!!!

Trust me on this.

AL
[smilie=new_silly.gif][/quote:2rgqs4le]

[smilie=a_takethatfoo.gif] to you too !!!![/quote:2rgqs4le]

Just joshing ya Al! Both ways work, I just prefer fat up![/quote:2rgqs4le]

Larry,

I know you are. I prefer fat down for the obviuos reason of protecting the meat from the heat below. ( I use a guru so no water in the pan) but moreover I like having access to the naked side of the brisket for adding additional flavor enhancements during the cook.

Al
__________________

__________________
www.wickedgoodbbq.com

The early bird might get the worm...but it's the second mouse that gets the cheese.
Uncle Al is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.