By Invitation Only
- Thread starter Brownslave688
- Start date
542thruNthru
Well-Known Member
rod
Retired 23 years
Like what your arteries will look like in a few years.
Operational needs
Virescit Vulnere Virtus
Crisco? Lol.
Wally
BrownCafe Innovator & King of Puns
Sicko!
542thruNthru
Well-Known Member
Was wondering who would make that joke first.
Wally
BrownCafe Innovator & King of Puns
Who's stomach is that?
542thruNthru
Well-Known Member
rod
Retired 23 years
Not really. Mine probably looks like that now the way I eat.
542thruNthru
Well-Known Member
rod
Retired 23 years
Last time I had an angiogram they said I was looking fine. That was in 05
rod
Retired 23 years
I was on Lipitor for high cholesterol and for some reason (kick backs?) my doctor switched me to Crestor. Not soon after that I started having chest pains. I complained to the doctor after I read the fine print and one of the side effects of Crestor was "chest pains" so they sent me in for a stress test and an angiogram which I aced and put me back on Lipitor and I lived happily ever after.
retiredTxfeeder
cap'n crunch
We do a lot of brisket down here in Texas. I haven't smoked any in quite a while, due to the current price of beef. I'm not paying 70+ bucks for a brisket when you probably lose 1/3 of the weight due to trimming and rendering. I pull mine off around 197-200 degrees, leave it wrapped, put it in an ice chest and steal some of my wife's towels to insulate it. I usually let it sit an hour and maybe a little more. Even sitting for an hour, it's still cooking and you can't even pick it up it's still so hot.
burrheadd
KING Of GIFS
Hiw
How’d it turn out
542thruNthru
Well-Known Member
I was very happy with the turn out. Extremely juicy. Only two issues. The cut I got had too much fat but nothing you can do about that. The other was some spots were too salty but that was rare. I'm guessing from where the fat was pooling on some spots. As you can see the cut was more point than flat.
retiredTxfeeder
cap'n crunch
Looks good. moist and nice smoke ring. Ever try burnt ends?
542thruNthru
Well-Known Member
No, this was my first whole brisket. It was very moist. Wish I was able to take some pictures of the bend and pull but it was for my fellow teamster brother and sisters. So as you can imagine it was a free for all.
