This dont look right

[CoRR]

7 1/2 hours into smoking. Think I should just throw it away? It dont look good enough.

http://img.photobucket.com/albums/v685/Utah223/MY%20MEAT/DSC01703.jpg

[Devaclis]

Toss that puppy into my pie hole and be done with it

[Sarge]

Seriously, I would eat it.

[TinkerinWstuff]

bet it doesn't smell right either

[Nick_Ninja]

Drive that thing up CO 9 and I'll meat :D you in Hartsell for da SWAP!

[puckstr]

picture made me touch myself

[Sarge]

picture made me touch myself

You're telling me, I literally salivated... I don't think I've seen a real piece of beef in like 7 months. The only things the Iraqi's have out here is goat that hangs from the roof of shacks in the dust storms...

Imagine this:
http://farm4.static.flickr.com/3628/3563306710_1529133042.jpg

Plus:
http://www.newprophecy.net/Surfer_heads_for_water_as_dust_blankets_Sydney.jpg

(Ignore the surf board, the dust is the same though.)

[CoRR]

Tell ya what Sarge ! You get back here I will smoke you any piece of meat you want!! You just get back here!

Dont want it at my house?
I'll deliver it to the base for ya! Untouched!

[CoRR]

That didnt sound right. I will smoke any STORE BOUGHT meat you want.
"Sorry I dont swing that way" LOL :gay::no:

[CoRR]

To make it better .....

This is 13lbs of meat stuffed with 1lb of bacon,1 red onion,2 bell peppers,1 clove of garlic. Injected with Apple Jucie and marinaded for 34 hours. I then injected apple juice every hour till it reached 170 degrees. Wrapped in foil and waited. At 180 degrees I sucked up all the juice in the foil and injected it back into the meat. (where it is now) At 195 I will inject it once more with the drippings ,wrap and place in a blanket lined cooler for the next hour or two.
Uncooked weight was 14.6 lbs. Cooked weight TBD . I started this at 4:30am Time to smoke : TBD

[Sarge]

lol, screw it, cook it another hour or two and just eat it. A piece of meat like that is worth whatever it might do to you later, so long as it's good going down.

[Airreed]

CoRR-

Sounds like you know the FTC.
Foil
Towel
Cooler

I'm doing a Pecan Rub on my ribs this weekend.
3 hours of Mesiquete Smoke
2 hours of low heat
1 hour in foil with applejuice.
Then some FTC

Then some McLovin on those ribs!!!

[CoRR]

O yeah you gotta do the FTC on brisket. Ribs I dont do it. Only Briskets.

Here are the results.
Keep in mind I didn't have the Freash cut blanched green beans on the plate,Or the buttered rolls. My presentation needs work.

http://img.photobucket.com/albums/v685/Utah223/MY%20MEAT/DSC01710.jpg

[salsashark]

damn you... I see a trip to the grocery store in my very near future. Looks like I'll be firing up the smoker and doing yardwork tomorrow.

[McVaaahhh]

I just got friggen HUNGRY! :drool:

[CoRR]

Glad to know this place aint always bout the bike.

Fork tender brisket with blanched green beans mmmmmmmmmm

Picked the beans in dads garden about 3 hours before we ate.
You would have to eat them on the vine to be any more fresh.


Then we took the bikes (kid in the car with fater-in-law) Over to Cold Stone for a little ice cream on the patio. This day could not have been any better seeing how I'm never home to do this.

[CYCLE_MONKEY]

I'd smoke it......but I don't think it would fit in my bong......:D

[CoRR]

I'd smoke it......but I don't think it would fit in my bong......:D
:cheers:

[chronicboy]

:cheers:
haha
man, that piece of beef is fine art!

[Captain Obvious]

Hey, nice meat.

[salsashark]

Well... you've inspired me. Figured since I was going to be home all day, might as well fire up the smoker and give brisket another shot... My past experiences have had mixed results. Found a small point (around 4 Lbs) at Kings last night so...

A night rubbed down and in the fridge, then in the hickory this morning, foiled at 170, a bit more time in the heat to finish off cooking and it's now sitting in a couple of towels in a cooler in the kitchen... Hopefully this one will turn out a bit better.

http://lh4.ggpht.com/_WENF5AxFUtU/TLoU3s2_hdI/AAAAAAAALn0/qWBY_iFzfF0/s640/1016%20006.JPG

If this one turns out good, next time I'll pick up a whole brisket and make some burnt ends :yumyum:

[SOCAL4LIFE!!]

Seriously, I would eat it.

Dude you don't count. Anything from the states looks better than what we have over here.

[Airreed]

Salsa-

That bark looks good! Hopefully the FTC will produce some tender beef!!!

[salsashark]

tender yes, but a late hour temp spike I think led to it being a bit too dry.

Still tasted good though.

[Airreed]

I too got the smoke bug and out came this:

[Survivalism]

Lol man i gotta learn how to smoke food like that.. looks way way way too good guys lol.

[Captain Obvious]

Bug caught, brisket purchased. Prepped for tomorrow.

[Sarge]

Dude you don't count. Anything from the states looks better than what we have over here.


Haha, I heard Petreaus brought back Burger King et al., have you tried one yet? I did last deployment, but it looked like the burger had suckers on it like a squid does...

/troll

[CaptGoodvibes]

This is turning into a gallery of roadrash ;) Seriously though folks, I'll be here all century.

[CoRR]

tender yes, but a late hour temp spike I think led to it being a bit too dry.

Still tasted good though.

To control the temp spike (still cooking beef)
You can remove it from the foil.
OR
You can inject cold apple Juice into it ( Not Much though)

Looks perfect!

Airreed Yours look good !

Cap Obvious you have to post pics!! It's the LAW. good luck!

[rforsythe]

Haven't tried the FTC thing yet, perhaps I will on my next smoker foray. Haven't had any problems getting it fork tender though... (I think the s-l-o-w smoke I do on the brisket helps.)

Spent all day yesterday making a Beef-Carrot Daube though, that was fantastic and should be even better today.