Taking the Plunge Myself Finally

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rms827
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Re: Taking the Plunge Myself Finally

Postby rms827 » Mon Apr 16, 2018 8:25 am

Rambo wrote:Looks good. Make sure when slicing you cut across the grain


Thanks, Rambo. :D I watched all of Franklin's brisket videos and a few others to make sure I carve it correctly too. :tup: :texas: Those cuts on the board next to the brisket were just off the end of the flat, so they were a little overdone.


Not sure if I trimmed the fat properly or not. Going by Franklin's videos, I guess I should I have trimmed a bit more of the deckle off too so I could be true Texas. The idea of getting some burnt ends sounded appealing though.
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Weber 22" Premium Kettle Grill in Green

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Re: Taking the Plunge Myself Finally

Postby TwoGuysBBQ » Mon Apr 16, 2018 9:27 am

Good Looking Brisket SIR :salut:

You got it going on for sure looks like you've been cooking Briskeys for years.

Ric G.
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rms827
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Re: Taking the Plunge Myself Finally

Postby rms827 » Mon Apr 16, 2018 9:35 am

TwoGuysBBQ wrote:Good Looking Brisket SIR :salut:

You got it going on for sure looks like you've been cooking Briskeys for years.

Ric G.



Much appreciated. It's a combination of a great pellet pooper and alot of great advice here. :chef: :salut: :texas:
Rec Tec 680
Weber 22" Premium Kettle Grill in Green

"Nobody Beats Me in the Kitchen" - Casey Ryback (Steven Seagal - Under Siege 2)
Life's Too Short for Bad BBQ.
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Re: Taking the Plunge Myself Finally

Postby Rambo » Mon Apr 16, 2018 10:03 am

Just a note on the drippings you saved: if you have the time, pour them up and put them in the Fridg or even the freezer if you're pressed for time. The grease will rise to the top and harden; you can get that out and then you have heavenly smoked goodness left. I'll add an 8oz can of Tomato sauce, 1/2 finely chopped onion, 1/2 tspn Celery salt, 1/2 stick butter, juice of 1 lemon and you've got the best BBQ sauce you've ever eaten. Bring that to a boil for a couple of minutes and then let it rest before serving.
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rms827
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Re: Taking the Plunge Myself Finally

Postby rms827 » Mon Apr 16, 2018 10:08 am

Rambo wrote:Just a note on the drippings you saved: if you have the time, pour them up and put them in the Fridg or even the freezer if you're pressed for time. The grease will rise to the top and harden; you can get that out and then you have heavenly smoked goodness left. I'll add an 8oz can of Tomato sauce, 1/2 finely chopped onion, 1/2 tspn Celery salt, 1/2 stick butter, juice of 1 lemon and you've got the best BBQ sauce you've ever eaten. Bring that to a boil for a couple of minutes and then let it rest before serving.


Sounds AWESOME! :cheers: :chef: :cheers: :texas:

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Had to use this at least once since I've got the cheesy quote in my signature. :mrgreen: :laughing7: :lol: :D
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Weber 22" Premium Kettle Grill in Green

"Nobody Beats Me in the Kitchen" - Casey Ryback (Steven Seagal - Under Siege 2)
Life's Too Short for Bad BBQ.
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Re: Taking the Plunge Myself Finally

Postby Rambo » Mon Apr 16, 2018 10:11 am

It'll make'ya slap your GrandMa
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Re: Taking the Plunge Myself Finally

Postby Sailor Kenshin » Mon Apr 16, 2018 10:19 am

You got a bull's eye!
Moink!

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