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Thread: Brisket...

  1. #1
    Join Date
    Nov 2006
    Location
    Spartanburg
    Posts
    49,653

    Default Brisket...

    Weber kettle. 10+ hours. No thermometers.


  2. #2
    Join Date
    Sep 2001
    Location
    Wateree, South Carolina
    Posts
    48,812

    Default


  3. #3
    Join Date
    Sep 2012
    Posts
    2,192

    Default

    Ballin.

  4. #4
    Join Date
    Jun 2014
    Location
    The G
    Posts
    9,486

    Default

    Winning.

  5. #5
    Join Date
    Dec 2010
    Posts
    28,024

    Default

    Nice bark too. What did you rub it with?

  6. #6
    Join Date
    Sep 2004
    Location
    Edisto/Camdenshire
    Posts
    8,387

    Default

    Looks good!
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  7. #7
    Join Date
    Dec 2003
    Location
    Greenville, SC
    Posts
    1,779

    Default

    Hey buddy, how ya been?

    Looks mighty fine. With a sharp knife and a decent cutting board, try slicing the brisket about the width of a pencil eraser. Thank me later.

  8. #8
    Join Date
    Nov 2006
    Location
    Spartanburg
    Posts
    49,653

    Default

    Ric I’m not sure what it’s called. Some concoction my dad brought to the house.

    Good flavor too it and low on the sugar.

  9. #9
    Join Date
    Jun 2009
    Location
    Summerville
    Posts
    2,456

    Default

    If you do that on Labor Day it will cut your buddy harvesting time in half.
    If you give 10 people a bag of gold, someone will complain about how heavy it is!

  10. #10
    Join Date
    Aug 2003
    Location
    Fountain Out
    Posts
    28,445

    Default

    You save me a piece? No, you didn't.
    I don't need my name in the marquee lights....

  11. #11
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    Nice.

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