cooleybird
Well-known member
- Messages
- 64
Not my first brisket, but first on the 700. I must say we were very happy.
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Now, that right there looks mighty tasty!Brisket night 2- cheesesteaks…
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And just like that, the term "leftovers" took on a new meaning. It's like that was the plan all along.Brisket night 2- cheesesteaks…
Night 3- tacos...And just like that, the term "leftovers" took on a new meaning. It's like that was the plan all along.
What’s not to like about that? And, he even put the classic radish slices on them. Nicely done!Night 3- tacos...
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Nice! Hell I’m the only carnivore in the house and I do the same! So many wanys to use.Finished her off last night with a big pan of nachos.
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And that, my friends, is why it's completely practical to smoke a 14lb. brisket for just the two of us.
That looks so good I am going to have to try it. What did you use as a rub on it? What temp did you smoke it at?Bologna burnt ends ... I'll surely need to increase my Lipitor if I keep eating like this.
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Found this rub on the internet.That looks so good I am going to have to try it. What did you use as a rub on it? What temp did you smoke it at?
I've found them at the deli counter at most grocery stores. Have you checked there?Wish I could find bologna chubs around here....
Use SPAM instead. Only thing is it's a salt bomb if you cook it too long.It looks great, but (sadly, I guess) I have never cared for bologna. To me, it’s just baloney. Sorry; couldn’t resist.
For me, Spam falls into the same category as bologna. I had enough Spam during my military service to last me a lifetime. There are a few processed meats that I like, but not many. Give me a primal cut and I’m good with it.Use SPAM instead. Only thing is it's a salt bomb if you cook it too long.