k80
creek wader
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Post by k80 on May 9, 2014 22:15:38 GMT -5
Its been over a year since my last one...  |
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jmfauver
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Post by jmfauver on May 10, 2014 6:26:47 GMT -5
This one deserves pics.
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k80
creek wader
Posts: 28
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Post by k80 on May 10, 2014 7:00:42 GMT -5
It was supposed to be attached.
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jmfauver
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Post by jmfauver on May 10, 2014 7:34:11 GMT -5
It was supposed to be attached. I see it now.  |
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blood
creek wader
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Post by blood on May 11, 2014 10:14:21 GMT -5
So, do you still have it?
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jmfauver
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Post by jmfauver on May 11, 2014 19:03:31 GMT -5
So, do you still have it? Reckon he et it yet, or not? |
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blood
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Post by blood on May 11, 2014 20:44:26 GMT -5
So, do you still have it? Reckon he et it yet, or not? I bet he did! |
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k80
creek wader
Posts: 28
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Post by k80 on May 15, 2014 14:33:07 GMT -5
I actually cooked two... The first one was thrown out to the dogs. Sunday morning when I woke my mind went to a piece of mesquite wood I tossed in and how it was on the deck near where I sprayed bug poison around the perimeter of the house. Not knowing if it was safe I tasted it and tossed it to the foods.
It was awesome, one of the best I've cooked.
I headed to the store and got the only one in town and threw it on my offset smoker and cooked it to 195 degrees at 325 to 425. It was good but needed to cook a little longer to get jiggly but time was cut short. You can cook one fast and it be fitting to eat. It went on the smoker between 9 and 10 and came off around 1.
On a side note, my father in law picked up the first one (he's cooked many more briskets than me) and it didn't have uniform thickness across the width. I told my wife when I saw it the thin side wouldn't be good and it was much drier than any piece on the quick cook.
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