Mike R. (Heyworth)
TVWBB Pro
Well???? How did it go??? Inquiring minds want to know!! I had pork chops for supper, cooked inside, since it's approximately 48 below zero outside.
Brisket critique wanted
- Thread starter Luke Young
- Start date
Here are the pics. Everyone LOVED The brisket. You guys were right. the only minor comment was that it could have been more moist.
Thanks Dave for all your help. I just set up a photo bucket account and put up the pics. Let me know what you think. It sat in a cooler for almost 2 hours. Came out hot but a tad dry. Maybe it sat too long? Or if not, I left it in the smoker too long. Nonetheless, everyone really enjoyed it. Check out the pics! There should be 4 in the album.
<img src="http://i806.photobucket.com/albums/yy347/aroffe/006.jpg" border="0" alt="Photobucket">
Thanks Dave for all your help. I just set up a photo bucket account and put up the pics. Let me know what you think. It sat in a cooler for almost 2 hours. Came out hot but a tad dry. Maybe it sat too long? Or if not, I left it in the smoker too long. Nonetheless, everyone really enjoyed it. Check out the pics! There should be 4 in the album.
<img src="http://i806.photobucket.com/albums/yy347/aroffe/006.jpg" border="0" alt="Photobucket">
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PeterN:
Took the pleasure of adding the pics to the thread for you. Brisket looks good and if everyone loved it then you did just fine!! Wait until you smoke that pork butt, so easy you could do it blindfolded!! </div></BLOCKQUOTE>
please tell me how you did this.
Took the pleasure of adding the pics to the thread for you. Brisket looks good and if everyone loved it then you did just fine!! Wait until you smoke that pork butt, so easy you could do it blindfolded!! </div></BLOCKQUOTE>
please tell me how you did this.
Dave from Denver
TVWBB Wizard
Alex,
That's a fine looking brisket. If the only complaint you had was that it was on the dry side (it certainly looks fairly moist) then it sounds like you almost nailed it, and just overshot the "done window" by a few minutes.
Re: how to post pics, check this link:
http://www.virtualweberbullet.com/howtouse.html#photo
I'm always happy to see a (new or old) member here getting valuable feedback and applying it successfully to a cook, and then posting results.
That's a fine looking brisket. If the only complaint you had was that it was on the dry side (it certainly looks fairly moist) then it sounds like you almost nailed it, and just overshot the "done window" by a few minutes.
Re: how to post pics, check this link:
http://www.virtualweberbullet.com/howtouse.html#photo
I'm always happy to see a (new or old) member here getting valuable feedback and applying it successfully to a cook, and then posting results.