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07-04-2022, 02:51 PM | #3136 |
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Still finishing things up, but here’s updates on the brisket. It cooked in about 8.5 hours at 250 F. Point, before chopping for burnt ends.
Burnt ends with Arthur Bryant’s sauce: Hot German Potato Salad, still have to crumble bacon over the top. Will post slices of the flat in a bit. Will have Zarda beans as the other side. |
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07-04-2022, 04:04 PM | #3137 |
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Just about done with the ribs but in the meantime, Grandma made a cake and our 10-year-old Grandson decorated it.
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07-04-2022, 04:33 PM | #3138 |
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07-04-2022, 05:19 PM | #3139 |
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How were the ends cox?
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07-04-2022, 05:28 PM | #3140 |
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Its all good. Thats what tortillas, rice, beans, cheese and sauces are for.
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07-04-2022, 05:54 PM | #3141 |
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What did the egg hold temp at? I don't like to remove the point while smoking. I cook to temp then pull and remove point especially if you are speeding up the smoke with higher temps. If the flat gets done before the point pull and remove the point. Cube put it back on in its juices and cover.
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07-04-2022, 06:31 PM | #3142 |
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250-260. It was my dad’s rig and the first time either had used it for a cook longer than 3 hrs.
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07-04-2022, 06:32 PM | #3143 |
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07-04-2022, 07:16 PM | #3144 |
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Baby Backs!
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07-04-2022, 09:25 PM | #3145 |
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I left the butt in the smoker and went and watched the foreworks........it's still not done.
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07-04-2022, 10:20 PM | #3146 |
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The Q looks good here today. Chiefs Planet BBQ Fest! It's not a competition but just a sharing of some good eats. Maybe we could get ugly Gracie to attend! She's hotter than the underside of my smoker after a 12 hour cook!
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07-05-2022, 01:42 PM | #3147 |
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I smoked a big salmon fillet yesterday and put some very ripe honey mango and cilantro on top. Very nice combo.
Anyone with lots of experience smoking salmon know if it’s best to brine (wet or dry) before or after you let the pellicle form?
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07-10-2022, 10:58 AM | #3149 |
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What’s by the lime in the bottom pic?
Not the tacos either for all you clever fellas
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07-10-2022, 11:09 AM | #3150 |
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