Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
LittleWing wrote:
Doug RR wrote:
13 lb brisket headed to the smoker tomorrow along with a slab of beef ribs
I'm curious how the brisket turned out. I've done one, a small one, had it on the grill for quite some time, and couldn't get it to temp.
it was so good it made us cry.. started it about 10am. got the initial heat down to about 300 or so for the first hour or 2 and then lowered it to about 200-225 for the remaining 5 or 6 hours..It had the consistency of butter..now we have about 6 pound left over for sandwiches and whatnot..
Joined: Mon Oct 18, 2004 4:52 pm Posts: 10620 Location: Chicago, IL Gender: Male
Doug RR wrote:
LittleWing wrote:
Doug RR wrote:
13 lb brisket headed to the smoker tomorrow along with a slab of beef ribs
I'm curious how the brisket turned out. I've done one, a small one, had it on the grill for quite some time, and couldn't get it to temp.
it was so good it made us cry.. started it about 10am. got the initial heat down to about 300 or so for the first hour or 2 and then lowered it to about 200-225 for the remaining 5 or 6 hours..It had the consistency of butter..now we have about 6 pound left over for sandwiches and whatnot..
Joined: Tue Oct 19, 2004 12:10 am Posts: 10993 Gender: Male
Chris_H_2 wrote:
Doug RR wrote:
LittleWing wrote:
Doug RR wrote:
13 lb brisket headed to the smoker tomorrow along with a slab of beef ribs
I'm curious how the brisket turned out. I've done one, a small one, had it on the grill for quite some time, and couldn't get it to temp.
it was so good it made us cry.. started it about 10am. got the initial heat down to about 300 or so for the first hour or 2 and then lowered it to about 200-225 for the remaining 5 or 6 hours..It had the consistency of butter..now we have about 6 pound left over for sandwiches and whatnot..
13 lb brisket headed to the smoker tomorrow along with a slab of beef ribs
I'm curious how the brisket turned out. I've done one, a small one, had it on the grill for quite some time, and couldn't get it to temp.
it was so good it made us cry.. started it about 10am. got the initial heat down to about 300 or so for the first hour or 2 and then lowered it to about 200-225 for the remaining 5 or 6 hours..It had the consistency of butter..now we have about 6 pound left over for sandwiches and whatnot..
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
Chris_H_2 wrote:
Doug RR wrote:
LittleWing wrote:
Doug RR wrote:
13 lb brisket headed to the smoker tomorrow along with a slab of beef ribs
I'm curious how the brisket turned out. I've done one, a small one, had it on the grill for quite some time, and couldn't get it to temp.
it was so good it made us cry.. started it about 10am. got the initial heat down to about 300 or so for the first hour or 2 and then lowered it to about 200-225 for the remaining 5 or 6 hours..It had the consistency of butter..now we have about 6 pound left over for sandwiches and whatnot..
You ate 7 lbs of meat last night?
ha, no..we had some people over and gave some to the neighbors
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
Alex wrote:
Chris_H_2 wrote:
Doug RR wrote:
LittleWing wrote:
Doug RR wrote:
13 lb brisket headed to the smoker tomorrow along with a slab of beef ribs
I'm curious how the brisket turned out. I've done one, a small one, had it on the grill for quite some time, and couldn't get it to temp.
it was so good it made us cry.. started it about 10am. got the initial heat down to about 300 or so for the first hour or 2 and then lowered it to about 200-225 for the remaining 5 or 6 hours..It had the consistency of butter..now we have about 6 pound left over for sandwiches and whatnot..
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