Attachment 92400Attachment 92401Attachment 92402cookin and sittin in the shade, Peace all my fellow feterans
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Attachment 92400Attachment 92401Attachment 92402cookin and sittin in the shade, Peace all my fellow feterans
I be cookin' tomorrow-- my youngest is 16 and we partying. waitaminnit did I just say my YOUNGEST is 16!!!!!!!!!!!!!!
enjoy.
gettin ready to break out the easy up and the weber, myself. q-ing some chicken for dinner. happy grilling, folks!
Hey Beagle do you marinade your briskets with anything and how long? Thanks in advance gonna try me one this weekend.
yes I do Lenny, I soak overnight in apple juice, bring out after fire is ready and cover with KC masterpiece dry rub, splash on some woo ster sauce,, cook for 3 hrs, fat side down, turn over cook 1 hour fat side up, then put in aluminum pan, add apple juice and cover for 5 hours, check for tenderness, cook longer if nessary,,,, and then when taken off grill, cover with 3or 4 big towells for 15 min. then when ready to cut,,,always,,,always cut accross the grain, always,,,, thick or thin it will be tender,,, it will be stringy if you go with the grain, always cut accross the grain,,,, bone ap a teet
I got mine going too beaglehttp://img.tapatalk.com/42afacec-267a-951d.jpg
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Dang Beagle! How many you cooking for?!?:dono Sounds and looks yummy though. Just wished I lived closer.:)
Thank you sir, the recipe I was looking at said grapefruit juice, I like apple better. I hear you on cutting right, sure make for some toothpicks if you don't. Happy Holiday to ya enjoy.Quote:
Originally Posted by beagle man
lookin good satdoc, lookin good, GBM, just the two of us, but I bet the kids smell the smoke and get there share...
Lenny that is 225 dg. also, seems like the longer you cook the brisket the better it gets.... mmmmmmmsmokeit
Sounds & looks great Beagle! What type of wood do you use when you smoke?
I use hickory/green and dried, and a lot of apple and cherry.
Thanks Beagle .. I showed my dad your brisket suggestions and that was his first question .. "Well, what type of wood?" .. we're definitely going to try the apple juice soak!!
OK I am ALWAYS seeing people that cover the meat with foil or towels for 10 to 30 minutes, is it so that it can finish cooking or what???????
Peace back to you fellow veteran---- I can smell the smoke clear up here--- Have a great day
nice beagle, i did my cooking yesterday. 50 brats and 50 pork steaks 5 hrs worth but it will pay off today. graduation party
as the meat cools, it is hotter on the outside than the middle, the cool meat will draw the heat towards the center , bringing the juices towards the middle, less heat loss over a longer period of time, means less juice loss, makes for better juicier meat,,,
there is a great web site called THE Q JOINT, has lots of bbq tips and stories, and pictures, verry good read, Pecular Mike got me started on the site, check it out....Quote:
Originally Posted by Bulletman
IS IT TIME TO EAT YET ?????:fish
BURP, pssssst,,, aaaahhhhh, to late....
:donoNo love at all,,,,,, where's the love man. If it tasted as good as it looked I wouldn't have shared either...Quote:
Originally Posted by beagle man
Beagle that looks mighty tasty>
I cooked 15 lbs of thighs, legs, and chicken breast, and four pounds of hot dogs............ it took almost an hour but they tell me it was GOOD! Smoking butt next weekend LOL
Smoked a brisket overnight .. turned out great!
Attachment 92488
You're all making my stomach growl.
finishing off the leftovers tonight, We made up some fresh rolls,home made strawberry jelly, slap your momma good,,,, Sure gonna hate to get back to fishing Monday next
Lol looks fantastic beagle! You da man!
I too use apple juice for chops and pork ribs. Now where in the hell did i put your address :dono Maybe i can follow the smoke from Capefair.
HAve a good one. Seeya in a day or two