Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Kevin Fisher on November 08, 2012, 05:24:48 PM
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heres a few pics of my smoking skills enjoy and feel free to comment.
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very nice looking hunk of beef.
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22 hrs???? What temp did you hold it at? Any pics of it sliced up?
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Nice job again! :D
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22 hrs???? What temp did you hold it at? Any pics of it sliced up?
I kept the temp at 220. I have a problem of forgetting to take pics of my meat sliced. I get to excited.
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Pretty rich looking bark.....what's the saying ~ "Once you go black, you never go back " ?
( Meaning the bark...)
What rub did you use on that ?
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I kept the temp at 220. I have a problem of forgetting to take pics of my meat sliced. I get to excited.
I have the same problem. When the meat comes off, I lose all interest in photography. ;)
That looks pretty good!
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I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)
Anyone have any good pointers?
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Looks good, i too forget to take pictures. I have not tried Brisket yet, done Ribs and Boston Butts a few times.
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I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)
Anyone have any good pointers?
I always try to slice across the grain because even after a long smoke, beef can be a little stringy. Some times I trim the fat away because there can be a lot of it. OTOH, the fat tastes pretty good too.