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Started By
Message
3
Posted on 5/29/14 at 3:17 pm to GusMcRae
quote:
Fear not! I'm going in dry
GF hates that phrase for some reason.
Sauce on the side is good. Looking good!
Posted on 5/29/14 at 3:18 pm to GusMcRae
quote:
Thoughts... Recs?
I recommend you post some goddamned pictures.
Posted on 5/29/14 at 3:22 pm to GusMcRae
quote:
Bread pudding from Shucks in Abbeville
Hell Yes!
How did that end up at your place in TX??
Post some more pics!! shite
This post was edited on 5/29/14 at 3:24 pm
Posted on 5/29/14 at 3:23 pm to boosiebadazz
He did 
Posted on 5/29/14 at 3:23 pm to GusMcRae
Did you do anything besides put a rub on them? I like to take a knife and poke holes and "inject" big chunks of garlic in my briskets.
Like this:
Like this:
Posted on 5/29/14 at 7:19 pm to Uncle JackD
Posted on 5/29/14 at 7:21 pm to GusMcRae
Like budda
This post was edited on 5/29/14 at 7:22 pm
Posted on 5/29/14 at 7:22 pm to GusMcRae
My pants moved
Posted on 5/29/14 at 8:15 pm to GusMcRae
Looks awesome.
Posted on 5/29/14 at 8:23 pm to GusMcRae
That looks so good. 
Posted on 5/29/14 at 10:08 pm to GusMcRae
nice job man
Posted on 5/29/14 at 11:18 pm to GusMcRae
Good job dude.
Ya did God's work there.
Ya did God's work there.
Posted on 5/29/14 at 11:34 pm to GusMcRae
You did good, baw. I'm proud of you.
Posted on 5/29/14 at 11:51 pm to OldHickory
Looks amazing!
Posted on 5/30/14 at 6:51 am to GusMcRae
Best one I've seen posted here. Looks awesome!
Posted on 5/30/14 at 6:58 am to GusMcRae
Posted on 5/30/14 at 7:25 am to GusMcRae
My god that looks good. So how long did the whole thing take? What temp did you pull it off at?
I haven't done a brisket in my egg yet but it's next on the list
I haven't done a brisket in my egg yet but it's next on the list
This post was edited on 5/30/14 at 7:26 am
Posted on 5/30/14 at 7:54 am to Themole
quote:
Maverick ET 732
that's pretty badass
Posted on 5/30/14 at 8:02 am to LSUvegasbombed
quote:This is the one I use also. Good stuff
Maverick ET 732
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