Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: nepas on July 13, 2017, 09:49:51 PM
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Got a butt and brisket to do. Going to pull and slice, vac seal and take up to ATL next week.
(http://i868.photobucket.com/albums/ab242/nepas1/bnb_1.jpg)
I really hate paying this much for a brisket.
(http://i868.photobucket.com/albums/ab242/nepas1/bnb1.jpg)
Mustard rub and some dry rub, in a zip lock, fridge for the kettle and SNS tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/bnb3.jpg)
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I don't think I have ever seen a brisket labeled "boneless"......after all it is a pectoral muscle...........
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I don't think I have ever seen a brisket labeled "boneless"......after all it is a pectoral muscle...........
From Texas Monthly, where they know some stuff about brisket...
The cryovaced, boneless brisket—IMPS 120 as opposed to the bone-in IMPS 118—is so commonplace, that it surprises some barbecue lovers to learn that a brisket ever had bones attached to it. A century ago, the term “brisket” meant that it had bones; a boneless version was typically called a “rolled roast.”
... I guess you have to be as old and wise as a turtle to know these things.
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You learn something new every day on here. I just thought it was from the same guy who did the boneless watermelon. :D
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S, FL early butt smokin.
(http://i868.photobucket.com/albums/ab242/nepas1/ambutt1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/ambutt3.jpg)
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Butt was from yesterday.
About an hour yet to go.
(http://i868.photobucket.com/albums/ab242/nepas1/ambutt4.jpg)
Bone in.
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebutt.jpg)
Bone out.
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebutt1.jpg)
All pulled and whooped out. :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebutt2.jpg)
Today the 15lb brisket.
Just plain old SnP rub.
(http://i868.photobucket.com/albums/ab242/nepas1/psnp.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/snpbrisky.jpg)
When the brisket starts to shrink up some i will re position the temp probe.
(http://i868.photobucket.com/albums/ab242/nepas1/snpbrisky1.jpg)
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Lookin' good so far, Rick... :thumbup:
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Brisket off yesterday around 6:30p
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky8.jpg)
Wrapped and in the cooler until 9p
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky9.jpg)
My wife got up said smells real good. Slice time.
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky10.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky12.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky13.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky14.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky15.jpg)
Container, fridge vac seal tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/kettlebrisky16.jpg)
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Looks good Rick! Ill take a pound
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Awesome..... sign me up as well !
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Thanks
Im not used to these long bbqs anymore.
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Get a drum and cook big meats in five hours.
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Get a drum and cook big meats in five hours.
They wont allow drums in the resort, say they look to much like trash cans.