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Discussion Starter · #1 ·
Well, I don't have any pictures of this Brisket cook yet....But I just picked up our annual Side of Beef for the freezer on Saturday (used the Ranger to haul it home in too :) .....local slaughter house/butcher about a mile from my house) I had the butcher keep the Brisket out fresh. So there is nothing better to do with a Fresh Brisket, than to smoke it :).

So here I am sitting up at 12:30 AM watching my smoker temp as I just threw the brisket on about a 1/2 hour ago.

I am looking forward to some good vittles tommorrow :mrgreen:
 

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Those pics are going to make our mouths water! You keep it up and we will have more Big Green Egg owners on SSW than we do SXS enthusiasts! :D Keep them coming Steve!!!
 

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I knew better than to read this BEFORE I have eaten breakfast. Time to go do some cookin'. :lol:
 

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Sounds good, good thing today is Sunday, that means chicken day for me offshore, I always eat big on Chicken day and Seafood day.
 

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Well, here it is - about lunch time and I figure the reason we haven't seen any pictures just yet is Steve and his family are busy taking care of that brisket :shock: Hope you took pictures first bud. 8) :wink:
 

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Discussion Starter · #6 ·
RZRRich said:
Well, here it is - about lunch time and I figure the reason we haven't seen any pictures just yet is Steve and his family are busy taking care of that brisket :shock: Hope you took pictures first bud. 8) :wink:
:cry: :cry: :cry: Well Fellas, I had company today. I pulled the Brisket, wrapped it and let it rest for a couple of hours. I had also made some burgers too.....By the time I was ready to start slicing the brisket and chopping the Burnt Ends, I had 13 hungry people waiting for dinner :shock: :shock: Needless to say the photo opportunity did not happen. I will say that I think this was one of my best briskets though....There certainly wasn't much for leftovers....But I certainly had my fill of Brisket and Burnt End Sandwiches. :mrgreen: :mrgreen: :mrgreen:
 

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Steve, your brisket post got me hungry right off the bat this morning and inspired me to smoke a pork loin for dinner this evening.
 

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Discussion Starter · #8 ·
commanderjjones said:
Steve, your brisket post got me hungry right off the bat this morning and inspired me to smoke a pork loin for dinner this evening.
Glad I could get you motivated :D I love Pork Loins too. Nothing better than food cooked on the smoker.
 

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Discussion Starter · #10 ·
Neal,

I used the Big Green Egg. The egg works wonderful for cooking anything from a 200 to 700 degree range. Most of the BBQ smoking I do is done between 225 and 275 degrees.

For sausage making I would use an electric smoker that could regulate down to the 160 degree range.
 
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