- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 9/22/12 at 12:31 pm to mpar98
Well yea... ive cooked brisket before just never overnight like this. usually just do small flats so i can start and finish the cook in one day. hard to get a flat right though...
Posted on 9/22/12 at 1:16 pm to gmrkr5
How'd it turn out? You happy with the final product (better said, you and yours)?
Posted on 9/22/12 at 1:25 pm to Dandy Lion
Wish i knew! it's still on the egg. internal temp at 183. gonna pull it off at 190 and wrap it up in foil and let it rest in an empty ice chest for a few hours.
Posted on 9/22/12 at 2:32 pm to gmrkr5
Wrapped up and resting in an ice chest
Posted on 9/22/12 at 2:35 pm to gmrkr5
Ok I wanna see that baby sliced
Posted on 9/22/12 at 3:49 pm to mpar98
Me too. Want to see the smoke ring.
Posted on 9/22/12 at 11:38 pm to LSUlefty
Bump for sliced pics. Looks good.
Posted on 9/23/12 at 12:00 am to Mr. Tom Morrow
quote:
Bump for sliced pics.
Posted on 9/23/12 at 8:18 am to Dandy Lion
Was really good but the flat was a lil dry. i think i held it in the cooler too long. coukd have used a little more smoke too. will post a pic
Posted on 9/23/12 at 9:31 am to gmrkr5
I sense a fail on the pics. 
Posted on 9/23/12 at 9:50 am to LSUlefty
?
Posted on 9/23/12 at 9:56 am to LSUlefty
Posted on 9/23/12 at 10:40 am to gmrkr5
Next time you may want to use a smoker instead of the BGE. 
Just kidding, I don't mean to start a religious war. I have a BGE myself but would never use it as a smoker cuz I already have a smoker- WSM.
Your brisket looks a little overdone and no smoke ring that I can see. It is a tricky cut to do it right on the pit. I know people who use foil/oven after a few hours of smoke but I refuse to throw in the towel and 'give up' like that. Foil is a sign of weakness.
Did you use a water pan or some source for moisture? Mop or spray occasionally?
Just kidding, I don't mean to start a religious war. I have a BGE myself but would never use it as a smoker cuz I already have a smoker- WSM.
Your brisket looks a little overdone and no smoke ring that I can see. It is a tricky cut to do it right on the pit. I know people who use foil/oven after a few hours of smoke but I refuse to throw in the towel and 'give up' like that. Foil is a sign of weakness.
Did you use a water pan or some source for moisture? Mop or spray occasionally?
Posted on 9/23/12 at 11:07 am to tewino
It was a little overdone but i pulled it at 185 so thats why i think i held it in the cooler too long (2.5+ hours). not sure what happened with the smoke ring. it got pretty heavy smoke for over 2 hours. You could taste the hickory in the meat but couldnt see it, as you can see...
I had a little water in the drip pan but not enough for 16+ hours. no mop but i did inject with beef broth before it went on.
The meat from the point was awesome.. flat was the part that was a little dry
I had a little water in the drip pan but not enough for 16+ hours. no mop but i did inject with beef broth before it went on.
The meat from the point was awesome.. flat was the part that was a little dry
This post was edited on 9/23/12 at 11:11 am
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News