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Doing another brisket Part III

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posted on May, 26 2019 @ 01:30 PM
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originally posted by: Lagomorphe

my driveway is a mess and we have 4 big pines on our property.


Gunther is not doing his job properly methinks!?

Sounds like a wet telephone book in a pillowcase is in need...


It's Memorial Day weekend.

I'll beat him with a flag pole cause, 'Merca.




posted on May, 26 2019 @ 02:35 PM
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originally posted by: DBCowboy

originally posted by: Lagomorphe

my driveway is a mess and we have 4 big pines on our property.


Gunther is not doing his job properly methinks!?

Sounds like a wet telephone book in a pillowcase is in need...


It's Memorial Day weekend.

I'll beat him with a flag pole cause, 'Merca.


That’s going to leave some nasty marks...

On the flag pole.



posted on May, 26 2019 @ 02:40 PM
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a reply to: Lagomorphe

Blood and sad German tears wash off.

I just use the hose.




posted on May, 26 2019 @ 04:20 PM
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Internal temp is at 177F at last check.

3 hours to yummy-time!



posted on May, 26 2019 @ 06:19 PM
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Internal temp at 192F, might end up being a 12 hour smoke.



posted on May, 26 2019 @ 06:53 PM
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Only had my ribs 2 hrs now and only 1 beer down it's going to be a long night



posted on May, 26 2019 @ 06:57 PM
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a reply to: markovian

I've torn through the better part of a six pack, damn. . . I'm getting old.

But I have onions ready for sauté'.



posted on May, 26 2019 @ 07:13 PM
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originally posted by: DBCowboy
a reply to: markovian

I've torn through the better part of a six pack, damn. . . I'm getting old.

But I have onions ready for sauté'.


Sip slowly lol I must 9.5 abv I love high abv beer but I hate waking up to a cold smoker



posted on May, 26 2019 @ 07:18 PM
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a reply to: markovian

I have about 20 minutes left before I take it off the smoker, am excited!



posted on May, 26 2019 @ 07:34 PM
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a reply to: DBCowboy

OMG you're wrapping the meat.

I had a thread last year about whether or not to do that (with ribs). I did it.

Can't go wrong with smoking, as long as it stays moist.
edit on 26-5-2019 by Liquesence because: (no reason given)



posted on May, 26 2019 @ 07:37 PM
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originally posted by: Liquesence
a reply to: DBCowboy

OMG you're wrapping the meat.

I had a thread last year about whether or not to do that (with ribs). I did it.


I do and I don't it depends on alot of thing but when I do I always toss in some butter



posted on May, 26 2019 @ 07:39 PM
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originally posted by: Liquesence
a reply to: DBCowboy

OMG you're wrapping the meat.

I had a thread last year about whether or not to do that (with ribs). I did it.

Can't go wrong with smoking, as long as it stays moist.


I wrapped it with a pool of apple juice.



posted on May, 26 2019 @ 07:40 PM
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originally posted by: DBCowboy

originally posted by: Liquesence
a reply to: DBCowboy

OMG you're wrapping the meat.

I had a thread last year about whether or not to do that (with ribs). I did it.

Can't go wrong with smoking, as long as it stays moist.


I wrapped it with a pool of apple juice.


Cool. I periodically spritz mine with apple juice, before wrapping, obviously.



posted on May, 26 2019 @ 07:41 PM
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originally posted by: markovian

originally posted by: Liquesence
a reply to: DBCowboy

OMG you're wrapping the meat.

I had a thread last year about whether or not to do that (with ribs). I did it.


I do and I don't it depends on alot of thing but when I do I always toss in some butter


Might try that before I wrap next time.



posted on May, 26 2019 @ 07:44 PM
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originally posted by: DBCowboy
Internal temp at 192F, might end up being a 12 hour smoke.


Wow. I can't recall the final temps (have to look) but I like my beef medium rare, then rest.



posted on May, 26 2019 @ 07:45 PM
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a reply to: Liquesence

My target temp is 205.



posted on May, 26 2019 @ 07:46 PM
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originally posted by: DBCowboy

originally posted by: Liquesence
a reply to: DBCowboy

OMG you're wrapping the meat.

I had a thread last year about whether or not to do that (with ribs). I did it.

Can't go wrong with smoking, as long as it stays moist.


I wrapped it with a pool of apple juice.


Never done that myself I hear you should match the juice to the wood if your smoking fruit wood

When I'm after that flavor I like to fill a spray bottle and mist it during the smoke

I made a candy ham that way with grenadine and pinapple juice



posted on May, 26 2019 @ 08:51 PM
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A light bark, a smooth buttery texture, a delicious smoke, a success.




posted on May, 27 2019 @ 02:59 AM
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originally posted by: DBCowboy
A light bark, a smooth buttery texture, a delicious smoke, a success.



Pics or it didn’t happen (final result)...

Did you manage to NOT dent the flag pole that you didn’t smash Gunthers head in with as you didn’t say you would do yesterday?

Did you manage to get rid of all the blood... erm evidence... I meant pine needles...?



posted on May, 27 2019 @ 03:13 AM
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originally posted by: DBCowboy
A light bark, a smooth buttery texture, a delicious smoke, a success.



Pics or it didn’t happen (final result)...

Did you manage to NOT dent the flag pole that you didn’t smash Gunthers head in with as you didn’t say you would do yesterday?

Did you manage to get rid of all the blood... erm evidence... I meant pine needles...?



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