heres a few pics of my smoking skills enjoy and feel free to comment.
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very nice looking hunk of beef.
22 hrs???? What temp did you hold it at? Any pics of it sliced up?
Nice job again! :D
Quote from: Jeff on November 08, 2012, 06:16:56 PM
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.
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 ?
Quote from: Kevin Fisher on November 09, 2012, 04:43:14 AM
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!
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?
Looks good, i too forget to take pictures. I have not tried Brisket yet, done Ribs and Boston Butts a few times.
Quote from: Jeff on December 17, 2012, 08:08:03 AM
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.