Coronavirus Brisket!

[Skip2Ride]

This is what I’m throwing in my PitBoss Austin XL tonight!




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[motabbq]

Send some final product pics. Good luck..


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[Rambo]

Good Morning, where’s our pictures? You’re falling down on the job

[Skip2Ride]

Good morning y’all



Wrapping it up for 5 hours and then let it rest for two hours.


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[GTR]

Good morning y’all



Wrapping it up for 5 hours and then let it rest for two hours.


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What time do the "touch free, drive by samples" begin?

[Skip2Ride]

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[Rambo]

Good morning y’all



Wrapping it up for 5 hours and then let it rest for two hours.


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What time do the "touch free, drive by samples" begin?

LMAO

[WBBQ]

Looking good

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[Rambo]

Slices please

[Skip2Ride]

It came out great but my slicing sucks . I will get better next time.


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[GRailsback]

Hang in there with that slicing skip, you'll pick it up in no time, just remember to cut across the grain. Looks great. What football shirt are you wearing?

[Skip2Ride]

Hang in there with that slicing skip, you'll pick it up in no time, just remember to cut across the grain. Looks great. What football shirt are you wearing?

Thank you. This is my fifth tries and this time seem a cross grain which confused me. I used to coach football at Texas School for the Deaf in Austin, TX


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[GRailsback]

Just takes practice. Took me awhile, but now i can carve one up in no time. I have always found it easiest to start down and the tip of the flat and work your wayt back.

Good on you on the coaching gig.

[Rambo]

I do like Greg said; I’ll also detach the point after it’s cooked; that grain will run a little different from the flat

[GRailsback]

I detach mine during the slicing. Start at the end of the flat and work back. And when I get to the fat line I run that knife up in there and split it. Then I finish slicing the flat, then trim up the point and slice it according to how the grain is. But Skip will get it soon. Just keep pumping out some briskets skip and you will be a champ with the slicing knife.