Whats for supper?

[FuzzyWuzHe]

Smoked brisket

So I bought a whole brisket and since there is just me and my 83 year old mother, I cut the "flat" off and just did the end I normally make into burnt ends. Left all the fat on it, rubbed with salt, pepper, dried garlic, and a touch of paprika. Smoked at 200* for 7 hours until 160* internally. Then wrapped it in foil and raised temp to 250* for 6 hours until 198* internal temp.

Decent bark (Although putting it in the foil made it a little softer than I'd like), decent smoke ring. Meat was tender and juicy. All in all, not a bad first attempt of a tough cut of meat

Bark

 

[Gone2Three]

So I bought a whole brisket and since there is just me and my 83 year old mother, I cut the "flat" off and just did the end I normally make into burnt ends. Left all the fat on it, rubbed with salt, pepper, dried garlic, and a touch of paprika. Smoked at 200* for 7 hours until 160* internally. Then wrapped it in foil and raised temp to 250* for 6 hours until 198* internal temp.

Decent bark (Although putting it in the foil made it a little softer than I'd like), decent smoke ring. Meat was tender and juicy. All in all, not a bad first attempt of a tough cut of meat


Bark

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Looks great Fuzzy! ThumbUp too bad Y'a don't live near me, I'd definitely be willing to help you eat the leftovers

- - - Updated - - -

It was such a great day, just had to throw some Baby-Backs on the grill. Adding BBQ Baked Beans and Tater Salad.

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Now those are my favorite! :clapping: How'd Y'a know Yum!

 

[Zammy]

That came out nice Fuzzy, good job.

 

[ol' school]

Zammy, your Cajun chicken dish looks good!

And Fuzzy, ribs and brisket... Lookin' good! Nice looking brisket! Nice smoke ring! I do my brisket the same way. I always wrapped it in foil when the temp reaches 160 to 165 degrees and take it out of the smoker when it reaches 185 degrees and put in a cooler still in the foil for a couple hours to let it reabsorb its juices.

 

[Sully]

My Meatless Plate

 

[Gone2Three]

My Meatless Plate

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looks delicious ThumbUp Shrimp and grits? Yum! :clapping:

 

[ol' school]

Another awesome plate Sully!!!

 

[Zammy]

The Misses was making Jambalaya all day yesterday, the house smelled great, there's a pile of rice inside all that goodness.

 

[ol' school]

Looks great Gary!!!

 

[Zammy]

20 pounder for Thanksgiving plus all the fixins.

 

[ol' school]

Sully, we are starving! You haven't posted any food pics for quite a while... :Shrug:

 

[1dn5up]

He's on a diet :AGGHH:

 

[Sully]

Well, I've been going to the local Pub for some Beers and eats. But I did get to throw a few things on the grill. Pork chops, Bacon Wrapped Skirt Steak stuffed with peppers and cheese.

 

[Gone2Three]

Ask and you shall receive :clapping: Sully you definitely do not disappoint, looks delicious ThumbUp now I'm depressed after reheating my left over chicken tenders :gah:

 

[ol' school]

Well, I've been going to the local Pub for some Beers and eats. But I did get to throw a few things on the grill. Pork chops, Bacon Wrapped Skirt Steak stuffed with peppers and cheese.

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WOW Sully! Definitely answered that request for some good looking food! That is why you are Trike Talks Executive Chef! ThumbUp

 

[Zammy]

Another new recipe we tried, it turned out very tasty and spicy.

Caribbean Curried Chicken and Chickpeas with warm cilantro garlic pesto coleslaw

 

[Sully]

Nice little Dinner for a Cold night.

 

[Gone2Three]

Nice little Dinner for a Cold night.

Looks great Sully! me...well my grilled cheese and soup combo just can't compete with that :Shrug:

 

[Sully]

Sometimes, Breakfast is for Supper epper:

 

[1dn5up]

Too imbarised to show mine