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Happy Holidays Meat Lovers! Brisket time baby!

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    #1

    Happy Holidays Meat Lovers! Brisket time baby!


    Hello!

    Glad to be here. 35 year old out of Memphis and there isn't much I love as much as transforming a piece of meat into something delish! The longer it takes, the better! Bern doing well in brisket lately. Won a couple of small competitions in the beef category with it. Normally compete in ribs at Memphis in May. Never done to well there, but got 3rd in ribs last contest. I love and respect this site. Learned basically everything I know from it. Cheers to yall and cheers to Meathead. Here's a pic of my brisket that I took off this morning. Prime and smoked with oak and a dash of hickory and apple on a backwoods party G2. Haven't sliced it yet, this was right before wrapping. Pardon my lack of skill in trimming! Click image for larger version Name: image1.JPG Views: 57 Size: 458.5 KB ID: 254020
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    • 4 likes
    #2
    That is one juicy looking brisket! Looking forward to sliced photos.

    Comment

      #3
      A hearty welcome from Illinois. That brisket looks darned good so far and am sure it will finish up grate.

      Comment

        #4
        Looks amazing! Welcome to the pit!

        Comment

          #5
          Looks great! Id be picking some of that crunchy goodness before rapping.

          Comment

          • lschweig
            #5.1
            lschweig commented
            December 23, 2016, 06:09 PM
            Editing a comment
            Do you rap when you BBQ? I know the soul makes you do it. Do you also dance? Just kidding.
          • HawkerXP
            #5.2
            HawkerXP commented
            December 23, 2016, 06:44 PM
            Editing a comment
            I do wrap. I also dance. (when I think nobody is watching) But I do not / can not rap dance. spelling is also a challenge at times.
          #6
          Welcome to the pit, what part of Memphis are you in. I am just south of there in OB.

          Comment

            #7
            Welcome Brisketeer

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              #8
              Welcome from Indiana

              Comment

                #9
                Welcome from Nebraska!

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                  #10
                  Welcome!

                  For my briskets, I don't care about the trimming part: I'm not selling it, or putting it up to be judged. My feeling is that if it's red, it's staying. Who cares if it's square, as long as you can eat it it's there.

                  Comment

                    #11
                    Welcome to The Pit Brisketeer! That's a great looking brisket!

                    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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                    2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

                    Hope to hear & see more from you!

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                    • Brisketeer
                      #11.1
                      Brisketeer commented
                      December 24, 2016, 05:04 PM
                      Editing a comment
                      Will do!
                    #12
                    It was outstanding!!! Here are some sliced photos. Had to cut down the middle for serving purposes. Click image for larger version Name: image1.JPG Views: 57 Size: 266.5 KB ID: 254345
                    • 2 likes

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                    • tbob4
                      #12.1
                      tbob4 commented
                      December 24, 2016, 05:17 PM
                      Editing a comment
                      Holy (Christmas) Smokes! That is phenomenal! I suspected it would look that good judging by the photo of the pre-sliced brisket. Thanks for sharing.
                    #13
                    Brisketeer to th' Pit, @ Brisket!!! Glad yer here, we can all learn from each other, and together, side by side!

                    I cain't really quite figger, from yer few posts, so I jus' gotta ask ya': How'd ya git yer nickname?

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