 |
 |
|
 |
 |
|
|||||||
| The Cooking Channel Got a favorite recipe... share it here. |
 |
|
|
Thread Tools | Display Modes |
|
#16
11-03-2013, 06:54 PM
|
||||
|
||||
|
Quote:
:-)
__________________
      Sometimes you feel like a nut, sometimes you don't.   "Before you begin to give someone a piece of your mind, consider carefully whether you can spare any." A. unknown Quote:
|
|
#17
11-04-2013, 06:42 PM
|
||||
|
||||
|
this is what it looked like when it first hit the smoke...
 Well it wasn't the 24 hours I expected. The temp alarm went off at about 4 am. Only 13 hours to reach an internal temp of 190°. It's now been FTC'd (wrapped in foil, and towels, and sitting in a cooler) to rest for the next few hours.  rested, sliced and ready to serve.......for breakfast.  Those of you who "know brisket" will notice that there is no smoke ring. The smoke ring is produced from nitrates which you can get from one of two ways, burning lump type coals (can't do in an electric smoker) or by adding Tender Quick (which produces it chemically). Trust me when I say there was a GOOD smoke flavor. The smoke was a mix of mesquite, hickory and apple woods.
__________________
Josh..the Husband of Amy                  CAUTION! You have entered a Harley based forum. Apply a liberal amount of BS repellent to skin before reading anything by anybody. 
|
|
#18
11-04-2013, 07:17 PM
|
||||
|
||||
|
Looks so good I can almost smell it.
I'm having left over meat loaf tonight.
__________________
 April 13, 2016 -- The day Richard was speechless. May your hands always be busy, May your feet always be swift. May you have a strong foundation When the winds of changes shift. May your heart always be joyful, and may your song always be sung, May you stay forever young! --Bob Dylan
|
|
|
|
Linear Mode
