Larry Wolfe
Closed Account
Put this 8lb flat on at 7:30 this morning and hope to have it done by half time of the Skins vs. Dallas game tonight!
Skins vs. Dallas Brisket
- Thread starter Larry Wolfe
- Start date
Dave/G
TVWBB Emerald Member
Nice looking meat Larry. A BJ's special? I was going to do one today too, but I'd have to brush up on my swimming technique as it is still raining up here. By the way, the Skins have no chance, but I'll be rooting for them anyway. Take heart, my predictions are never right.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Nice looking meat Larry. A BJ's special? I was going to do one today too, but I'd have to brush up on my swimming technique as it is still raining up here. By the way, the Skins have no chance, but I'll be rooting for them anyway. Take heart, my predictions are never right. </div></BLOCKQUOTE>
Yep from Bj's. I'm not talking about the Skins game yet.....
Here's the update on the brisket. Hit 165º and into a double wrap of foil, going according to plan!
Nice looking meat Larry. A BJ's special? I was going to do one today too, but I'd have to brush up on my swimming technique as it is still raining up here. By the way, the Skins have no chance, but I'll be rooting for them anyway. Take heart, my predictions are never right. </div></BLOCKQUOTE>
Yep from Bj's. I'm not talking about the Skins game yet.....
Here's the update on the brisket. Hit 165º and into a double wrap of foil, going according to plan!
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Nice color. What wood are you using today? </div></BLOCKQUOTE>
Thanks Dave. I use hickory about 90% of the time and that's what I'm using today as well.
Nice color. What wood are you using today? </div></BLOCKQUOTE>
Thanks Dave. I use hickory about 90% of the time and that's what I'm using today as well.
LarryR
TVWBB Diamond Member
Looking good Larry, that's a nice size flat, don't see them that big where I shop.
I did that brisket yesterday I mentioned to you via email, turned out to be the brisket from hell, she stayed in the plateau for 7 hours, could not get her to break out of it. Pulled her off way before anyone would consider taking a brisket off (it was late and we needed to eat) and I'll never admit the actual temp, but she was still great, cut with a fork, very moist, sometimes its better to be lucky than good I suppose. Enjoy the brisket and the game, looks like my Niners are going to get beat today.
I did that brisket yesterday I mentioned to you via email, turned out to be the brisket from hell, she stayed in the plateau for 7 hours, could not get her to break out of it. Pulled her off way before anyone would consider taking a brisket off (it was late and we needed to eat) and I'll never admit the actual temp, but she was still great, cut with a fork, very moist, sometimes its better to be lucky than good I suppose. Enjoy the brisket and the game, looks like my Niners are going to get beat today.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Put this 8lb flat on at 7:30 this morning and hope to have it done by half time of the Skins vs. Dallas game tonight! </div></BLOCKQUOTE>Let's hope we both have an appetite at halftime.
Can't wait to see the finished product, Larry. Is this a low and slow, or a high temp cook?
Put this 8lb flat on at 7:30 this morning and hope to have it done by half time of the Skins vs. Dallas game tonight! </div></BLOCKQUOTE>Let's hope we both have an appetite at halftime.
Can't wait to see the finished product, Larry. Is this a low and slow, or a high temp cook?
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Looking good Larry, that's a nice size flat, don't see them that big where I shop.
I did that brisket yesterday I mentioned to you via email, turned out to be the brisket from hell, she stayed in the plateau for 7 hours, could not get her to break out of it. Pulled her off way before anyone would consider taking a brisket off (it was late and we needed to eat) and I'll never admit the actual temp, but she was still great, cut with a fork, very moist, sometimes its better to be lucky than good I suppose. Enjoy the brisket and the game, looks like my Niners are going to get beat today. </div></BLOCKQUOTE>
Larry we have reverse fortunes.........this was an 8lb flat and I cooked with a dome temp that never went over 265º, I foiled at 165º and within 2 hours it was tender. Total cook time of 6.5 hours........It's resting in the cooler until kick off.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Put this 8lb flat on at 7:30 this morning and hope to have it done by half time of the Skins vs. Dallas game tonight! </div></BLOCKQUOTE>Let's hope we both have an appetite at halftime.
Can't wait to see the finished product, Larry. Is this a low and slow, or a high temp cook? </div></BLOCKQUOTE>
Well it was meant to be a low and slow, but ended up being a low and fast (see above)!
Looking good Larry, that's a nice size flat, don't see them that big where I shop.
I did that brisket yesterday I mentioned to you via email, turned out to be the brisket from hell, she stayed in the plateau for 7 hours, could not get her to break out of it. Pulled her off way before anyone would consider taking a brisket off (it was late and we needed to eat) and I'll never admit the actual temp, but she was still great, cut with a fork, very moist, sometimes its better to be lucky than good I suppose. Enjoy the brisket and the game, looks like my Niners are going to get beat today. </div></BLOCKQUOTE>
Larry we have reverse fortunes.........this was an 8lb flat and I cooked with a dome temp that never went over 265º, I foiled at 165º and within 2 hours it was tender. Total cook time of 6.5 hours........It's resting in the cooler until kick off.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Put this 8lb flat on at 7:30 this morning and hope to have it done by half time of the Skins vs. Dallas game tonight! </div></BLOCKQUOTE>Let's hope we both have an appetite at halftime.
Can't wait to see the finished product, Larry. Is this a low and slow, or a high temp cook? </div></BLOCKQUOTE>
Well it was meant to be a low and slow, but ended up being a low and fast (see above)!
Larry Wolfe
Closed Account
I'm eating early Ken just in case....
I'm eating early! Damn this brisket cooked quick and turned out great!
I'm eating early! Damn this brisket cooked quick and turned out great!
Dave/G
TVWBB Emerald Member
Originally posted by shervie:
Looks killer Larry. And BTW the Skins are going great too, 23 - 17 w/ the ball right now
That's because I gave them no chance. The only prediction I've ever made that was correct was that I'd flunk chemisty 47 years ago. Since them I am 0 for a bunch.
Larry, tell the truth, do you measure your slices with a ruler?
The rain let up here for most of the day, so I smoked a boneless turkey breast in the kettle for lunches and did a tri tip for supper. Both came out PDG as you say. Ya, ya, ya, I used your rubs. Tasty stuff. Lets hope the Skins can hang one on the Cowboys and Jerry, I need another face lift, Jones
Bill Hays
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Larry, tell the truth, do you measure your slices with a ruler?
</div></BLOCKQUOTE>
ROFL!! He does!!! One on each end!!
Bill
Larry, tell the truth, do you measure your slices with a ruler?
</div></BLOCKQUOTE>
ROFL!! He does!!! One on each end!!
Bill
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
ROFL!! He does!!! One on each end!!
Bill </div></BLOCKQUOTE>
I swear, it's unreal. His slices are so perfect. Look almost manufactured. Very nice Larry, I'm jealous.
Well, it's official. Skins win, Skins win. Lets see. Maybe I can get a winning prediction in yet. Is McGovern running again?
ROFL!! He does!!! One on each end!!
Bill </div></BLOCKQUOTE>
I swear, it's unreal. His slices are so perfect. Look almost manufactured. Very nice Larry, I'm jealous.
Well, it's official. Skins win, Skins win. Lets see. Maybe I can get a winning prediction in yet. Is McGovern running again?
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
... Maybe I can get a winning prediction in yet. Is McGovern running again? </div></BLOCKQUOTE>
ROFLMFAO!!
Bill </div></BLOCKQUOTE>
Bill, the funny thing is that 80% of the people on this board probably never heard of McGovern.
Not that that matters.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
... Maybe I can get a winning prediction in yet. Is McGovern running again? </div></BLOCKQUOTE>
ROFLMFAO!!
Bill </div></BLOCKQUOTE>
Bill, the funny thing is that 80% of the people on this board probably never heard of McGovern.
Not that that matters.