Smoked

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copasspupil USER_AVATAR
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Smoked

Postby Copasspupil » Sun Aug 09, 2020 10:34 pm

Besides the burnt ends, I threw some Argentinian chorizo sausage I had made with some chicken on the grill veggies and a spring roll for the green.
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Last edited by Copasspupil on Mon Aug 17, 2020 4:36 pm, edited 2 times in total.
Danno

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Re: Brisket two ways today’s end result burnt ends

Postby Rambo » Sun Aug 09, 2020 10:40 pm

That looks real good but I’m confused on the brisket part :scratch:
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Re: Brisket two ways today’s end result burnt ends

Postby Copasspupil » Sun Aug 09, 2020 11:32 pm

Brisket point into burnt ends. The flat comes next Sunday when I make the pastrami from scratch. It comes out if the brine Saturday.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Brisket two ways today’s end result burnt ends

Postby bsooner75 » Mon Aug 10, 2020 9:22 am

Ohhh nice


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Re: Brisket two ways today’s end result burnt ends

Postby WBBQ » Tue Aug 11, 2020 12:39 pm

Beautiful plate. Nice assortment

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Re: Brisket two ways today’s end result burnt ends

Postby Copasspupil » Sun Aug 16, 2020 9:56 am

I’m getting the smoker ready for the 2nd half of the whole brisket or truly the flat to throw into the smoker for the pastrami. Supposed to be warm here in WA state so I’ll kind of feel what most of you go through on a daily basis in Texas. Temp was 93 but today it’s predicted to hit over 98*. I’m going to need some cold ones for sure.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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