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The brisket thread

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posted on May, 26 2018 @ 11:28 AM
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a reply to: BlueJacket

Having a cup of tea at present. Have to go out and buy more pellets and apple juice and more beer.


I'm into hour 5 of my smoke on the brisket!




posted on May, 26 2018 @ 11:36 AM
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a reply to: DBCowboy

ROFLMAO....epic, but to late man....judgement has been set. Fine is a case of your local craft beer. please send fine to...

Good luck man. You got a good stat to check internal temp of the meat?



posted on May, 26 2018 @ 11:44 AM
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originally posted by: lakenheath24
a reply to: DBCowboy

ROFLMAO....epic, but to late man....judgement has been set. Fine is a case of your local craft beer. please send fine to...

Good luck man. You got a good stat to check internal temp of the meat?



*sigh*

Yeah.

One of my gadgets on my grill is an internal meat thermometer. I can actually set the cook time to a desired internal temp which will alert me when it is reached.


(I'm such a weanie
)



posted on May, 26 2018 @ 12:19 PM
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a reply to: DBCowboy

Lol man! Thats not a grill, its a robot! Sounds like a neat grill, not my style...but still sounds pretty nifty.



posted on May, 26 2018 @ 02:45 PM
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a reply to: DBCowboy

Hey now we are going to want to see pics...lol or it wasnt real. I wanna see bark, a cutaway with smoke ring, and after resting maybe push a knife onto the x section and show the 10 hr juicy goodness known as brisket!

you must be damn close to done, perhaps eating sice 45 minutes after noon! you lucky bastard



posted on May, 26 2018 @ 02:55 PM
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a reply to: BlueJacket


It's still smoking.

Going to treat it with apple juice in 2 hours (if I can wait that long) then cover and cook for another 3 hours.

Awesome takes patience.


I did crack open a Beak Bender though.




posted on May, 26 2018 @ 03:26 PM
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Hour 9 into smoking




posted on May, 26 2018 @ 04:19 PM
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a reply to: DBCowboy

nice, do you turn your meat? im not adverse to flipping once front to back



posted on May, 26 2018 @ 04:20 PM
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a reply to: DBCowboy

lokks like your barking hard on the bottom, none at the top



posted on May, 26 2018 @ 04:22 PM
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a reply to: DBCowboy

9 hours should have all sides kinda blackening. shes gorgeous but for 9 hours there should be better bark friend



posted on May, 26 2018 @ 04:38 PM
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It's now sitting in a bath of apple juice, covered, at a temp of 265F.


Time for another Beak Bender!



posted on May, 26 2018 @ 04:39 PM
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a reply to: BlueJacket

It's crusty at the top, too much rub (my bad) internal temp at 154F.

I don't turn it, I kept the fat side on top.



posted on May, 26 2018 @ 04:44 PM
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a reply to: DBCowboy

nice effort brother, bet she tastes great

wish i understood your grill better...i always have a thick bark top to bottom front to back....im sure you did great
edit on 26-5-2018 by BlueJacket because: (no reason given)



posted on May, 26 2018 @ 04:46 PM
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a reply to: BlueJacket


We'll see. (fingers crossed)

Will have pics afterwards, want to show off the smoke ring.

Onion rolls are ready as well as Uncle Stubbs BBQ sauce.

Thin sliced white onions for taste.

Wife did a homemade coleslaw for a side.



posted on May, 26 2018 @ 04:47 PM
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a reply to: DBCowboy

mmmm makin me hungry



posted on May, 26 2018 @ 04:49 PM
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a reply to: DBCowboy

my wife makes hawaiin rolls with coconut and pineapple juice. stay with it, flip that meaT once



posted on May, 26 2018 @ 04:56 PM
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a reply to: DBCowboy

ill try to be current and show you the meal im smokin tomorrow, mind you ribs and brown sugar bacon brussel sprouts is a different beast.



posted on May, 26 2018 @ 04:58 PM
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a reply to: BlueJacket


That sounds insanely good!



posted on May, 26 2018 @ 05:04 PM
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a reply to: DBCowboy

it is...brown sugar coated both sides of quality butchered bacon, par boil the brussels then blacken in the smoker and apply a brown sugar, bit of lemon balsamic reduction

balsamic rediction AFTER the bacon has been smoked
edit on 26-5-2018 by BlueJacket because: (no reason given)



posted on May, 26 2018 @ 05:07 PM
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a reply to: BlueJacket


Dayum!

I'm impressed!



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