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Lets revisit the Brisket question..

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  • maso
    maso Posts: 240
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    Pretty sure this is the oldest thread I've seen on here. 
    Large BGE in Moore, OK
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  • 20stone
    20stone Posts: 1,961
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    So this is really the "Let's revisit the "Let's revisit the Brisket question.." question"

    This'll get really messy in another 16 years
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Wow boy! That really is an old thread. My enthusiasm 15 years ago was definitely there. Knowledge....maybe not so much :) 
    Thanks for the flashback :)
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    @Nature Boy can you share the "fork twist" secret? 
    Snellville, GA


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  • Nature Boy
    Nature Boy Posts: 8,687
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    Eggdicted_Dawgfan said:
    @Nature Boy can you share the "fork twist" secret? 
    16 years ago, that was the first method I learned. I wouldn't recommend it :) For the last 500 briskets I've cooked, a thermometer probe is the instrument I have been using. When it slides in easily and doesn't tug back when you try and pull it out it's time to get that baby off the heat. 

    It would be fun to look through more of these old threads and see what I was telling people as I learned  :|

    Happy cookin'
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Nature Boy said:
    Eggdicted_Dawgfan said:
    @Nature Boy can you share the "fork twist" secret? 
    16 years ago, that was the first method I learned. I wouldn't recommend it :) For the last 500 briskets I've cooked, a thermometer probe is the instrument I have been using. When it slides in easily and doesn't tug back when you try and pull it out it's time to get that baby off the heat. 

    It would be fun to look through more of these old threads and see what I was telling people as I learned  :|

    Happy cookin'
    Chris
    Maybe ... although it's possible that at some point a really old thread is resurrected and someone says "I wasn't even born when that was posted". :D
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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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