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-   -   First Brisket HELP (http://www.bbq-4-u.com/forum/f9/first-brisket-help-13216.html)

dollarbill 06-28-2008 09:49 AM

First Brisket HELP
 
Im not sure what the time per pound is for brisket. Can anyone help? Thanks! db

I started it last night at 9pm and its probably about 10 - 12 pounds

dollarbill 06-28-2008 09:54 AM

your the man stogie....thanks for the help ill go check it now its been runnin a little low. it was real windy last night. thanks again

dollarbill 06-28-2008 10:39 AM

http://www.bbq-4-u.com/attachments/p...73519164ff.jpglast night at roughly 9pm
and the 2nd pic is this morning at about 8:15am @ 182 degrees
http://www.bbq-4-u.com/attachments/p...048033a682.jpg

Cliff H. 06-28-2008 10:45 AM

Where did you find the shrink wrap that you have around the probe ?

Your little girl is a cutie. :wink:

The brisket looks good also.

ronbeaux50 06-28-2008 10:46 AM

That's gonna eat good DB!

dollarbill 06-28-2008 10:53 AM

Oh my Goochi this is good! I think im gonna do some (frozen) potatoes au gratin bacon and gravy and pulled brisket? mmmmmmm ill let you guys know how it goes. db

192 degrees

http://www.bbq-4-u.com/attachments/p...a70a27caca.jpg

dollarbill 06-28-2008 11:20 AM

Should i cut it across the grain of the meat on the flat? Im gonna pull some of it just cuz i can
8)

but i want to slice it too. I really happy with this first one!

Captain Morgan 06-28-2008 12:13 PM

the little girl sure looked excited about that brisket!

dollarbill 06-28-2008 12:26 PM

Quote:

Originally Posted by Captain Morgan
the little girl sure looked excited about that brisket!

Ya Cap and she just seasoned a half rack of ribs! Shes a great cook and eater. Thanks again stogie!

below: Potatoes au gratin with homestyle sausage gravy, bacon and some pulled brisket. Not too bad for a fresh start saturday!

http://www.bbq-4-u.com/attachments/p...829309ba17.jpg

dollarbill 06-28-2008 12:29 PM

Quote:

Originally Posted by Cliff H.
Where did you find the shrink wrap that you have around the probe ?

Your little girl is a cutie. :wink:

The brisket looks good also.

That shrink wrap is built on to it. Never really thought about leavin that in the smoker till now. I think it must be heat safe because ive left it in the smoker before.

Tannehill Kid 06-28-2008 03:38 PM

Dollar congrats on your first brisket. Looks like it went well for you. You got some good looking help there. Got 2 briskets I put on at 2 cst time.

Unity 06-28-2008 03:56 PM

Nice job.

--John
(It's makin' me real hungry.)

dollarbill 06-28-2008 05:07 PM

Quote:

Originally Posted by Tannehill Kid
Dollar congrats on your first brisket. Looks like it went well for you. You got some good looking help there. Got 2 briskets I put on at 2 cst time.

Thanks Tannhill!

I took about 1/4 of it over to my buddy, He's from Tennessee but he dont really give a damn about taste...........he just eats everything in front of him. He's "that guy" And as far as taste so far in my noob carreer i like the pulled pork better. Just my opinion. My ribs are almost done now too i gotta go check them.

dollarbill 06-28-2008 06:13 PM

Rhiannons Ribs! i just set the thermometer on top of the ribs and i think it melted in to them. To bad shes not here to eat! haahahhahahahaaa




I'll save some! :D :D :D :D :D :D :D :D :D :D

dollarbill 06-28-2008 06:14 PM

oops i almost forgot:

http://www.bbq-4-u.com/attachments/p...1909096a39.jpg
http://www.bbq-4-u.com/attachments/p...4e54735b25.jpg

Toby Keil 06-30-2008 03:30 PM

That brisket and the ribs look great DB. I sure hope I can find an untrimmed packer so I can try one. Thanks for sharing.

dollarbill 06-30-2008 06:26 PM

I think those there are my 2nd rack of ribs ive ever done on the WSM. I took off the membrane on the bone side. It really made a difference!

PS. Are there still thousands of smokin hott girls in Palm Springs area at spring break time? Oh how I miss the spring break crowd there back in the day! :shock: :shock: :shock: :D :shock: :shock: :shock:


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