Very small brisket, trying to get discussion count up to 1000 for legitamacy purposes.

Darby_Crenshaw · July 2016

The brisket was within two days of the sell-by date. I would not have cooked it.

When in doubt, throw it out.

You could have cooked four sausages and cut a hot dog bun in two and posted those pics instead.

Would have been done sooner and just as close to your 1000 "food oriented" posts.

Not bad though, for an improv'd cook

nolaegghead · July 2016

One technical note I forgot to mention, and this is just what I do, there is no right or wrong here: I normally don't add sugar to my low and slow rubs. Partly this is because I like my savory stuff savory. Another reason is because I find it burns and can get, to me at least, nasty.

In this cook, since it was such a short cook with a ramp from low and slow to almost turbo, I used a rub with sugar because I knew I wouldn't have the time to develop a proper bark. Anyway, it worked as planned. The bark was delicious, although our guest's little kid ate everything but the bark (almost wanted to call him out on that but he's from New Zealand and he gets a pass). ITS THE BEST PART, KID!!!! (I wanted to say, but didn't).

His dad was super cool...his hobbies - fishing and racing cars. He has 8 Porsche race cars. Fkn insane. We hit it off. He showed me a video of him when his brakes failed (trail braking) and he hit a barrier like 20' off the ground. Broke 6 ribs. GoPro worked the whole time. Like I said, I like him.

nolaegghead · July 2016

Darby_Crenshaw said:

The brisket was within two days of the sell-by date. I would not have cooked it.

When in doubt, throw it out.

You could have cooked four sausages and cut a hot dog bun in two and posted those pics instead.

Would have been done sooner and just as close to you 1000 "food oriented" posts.

Not bad though, for an improv'd cook

All of a sudden, I don't feel so good. This forum lacks the emoticons to express that. I SHOULD HAVE COOKED THE HOTDOGS. I mean, I had (correction - HAVE) the mustard.

GATraveller · July 2016

nolaegghead said:

Biggreenpharmacist said:

Nice! I didnt even know you ever actually cooked anything. Im impressed.

hahah I don't. I stole all those pictures from the interwebz. We actually eat fast food three meals a day.

I hope you stole them from Raichlen.

StillH2OEgger · July 2016

Just wanted to say the brisket looks f'in fantastic. Great work.

nolaegghead · July 2016

I'm dragging the Blackstone griddle to work tomorrow and cooking burgers for the lab. (like 40 people). I mixed up some homemade bacon with burger meat for @Thatgrimguy 's party, but there was so much food, I came back with it uncooked. I did cook the boudin, and when I was leaving, I said - "Hey y'all, chow down on that bag of jerky" (I had made a huge bag of fire hot jerkey from a 13 pound rump roast) One guy goes "Thanks man!" and puts this huge bag of jerky on another huge pile of "go food". It was at the end of the day, I laughed.

lousubcap · July 2016

Great audible and documentation. SV to victory. Banquet right there. I recall you and @SGH did a high heat ( >400*F ?) brisket at Brisket Camp so clearly you weren't skerred especially with the ramp. Well played.

nolaegghead · July 2016

@lousubcap Good memory. We had to lock the place up the night before so everything was done turbo. I know it's not really talked about much but I'm a firm believer in the ramp.

I hit the stall, and it's balls to the wall.

Thatgrimguy · July 2016

nolaegghead said:

I'm dragging the Blackstone griddle to work tomorrow and cooking burgers for the lab. (like 40 people). I mixed up some homemade bacon with burger meat for @Thatgrimguy 's party, but there was so much food, I came back with it uncooked. I did cook the boudin, and when I was leaving, I said - "Hey y'all, chow down on that bag of jerky" (I had made a huge bag of fire hot jerkey from a 13 pound rump roast) One guy goes "Thanks man!" and puts this huge bag of jerky on another huge pile of "go food". It was at the end of the day, I laughed.

Ha, I noticed that!! Whatever. He must have really liked that Jerky!

nolaegghead · July 2016

Thatgrimguy said:

nolaegghead said:

I'm dragging the Blackstone griddle to work tomorrow and cooking burgers for the lab. (like 40 people). I mixed up some homemade bacon with burger meat for @Thatgrimguy 's party, but there was so much food, I came back with it uncooked. I did cook the boudin, and when I was leaving, I said - "Hey y'all, chow down on that bag of jerky" (I had made a huge bag of fire hot jerkey from a 13 pound rump roast) One guy goes "Thanks man!" and puts this huge bag of jerky on another huge pile of "go food". It was at the end of the day, I laughed.

Ha, I noticed that!! Whatever. He must have really liked that Jerky!

That stuff was HOT. He's probably one of your employees that spent the better part of Monday in the john. (and an angry birds expert by now).

nolaegghead · July 2016

Well, jacked my post count up. Trying to hit 20k. And not wasting the effort on troll threads that end up gettin buffaloed. I'll call it a success. Hit 20k, then blow up like a mushroom cloud, get banned for life, hiatus and introspective on life, more time goes buy, lurk a bit, create a new account, start over, repeat. Reminds me of Stike. Wutever happened to that guy?

Darby_Crenshaw · July 2016

nolaegghead said:

Well, jacked my post count up. Trying to hit 20k. And not wasting the effort on troll threads that end up gettin buffaloed. I'll call it a success. Hit 20k, then blow up like a mushroom cloud, get banned for life, hiatus and introspective on life, more time goes buy, lurk a bit, create a new account, start over, repeat. Reminds me of Stike. Wutever happened to that guy?

you're a real beginner. Don't you know that at 20k you just create another account?

sheesh

texaswig · July 2016

That brisket looks on point . I like those primes when I can get them. I've been doing some fast briskets lately. And no they don't look that good.

Biggreenpharmacist · July 2016

nolaegghead said:

Well, jacked my post count up. Trying to hit 20k. And not wasting the effort on troll threads that end up gettin buffaloed. I'll call it a success. Hit 20k, then blow up like a mushroom cloud, get banned for life, hiatus and introspective on life, more time goes buy, lurk a bit, create a new account, start over, repeat. Reminds me of Stike. Wutever happened to that guy?

I think we should help pick your next account name. I'll go with "trumpsnutsack".

nolaegghead · July 2016

Biggreenpharmacist said:

nolaegghead said:

Well, jacked my post count up. Trying to hit 20k. And not wasting the effort on troll threads that end up gettin buffaloed. I'll call it a success. Hit 20k, then blow up like a mushroom cloud, get banned for life, hiatus and introspective on life, more time goes buy, lurk a bit, create a new account, start over, repeat. Reminds me of Stike. Wutever happened to that guy?

I think we should help pick your next account name. I'll go with "trumpsnutsack".

I'm already using that one on the bbq brethren forum. I do like you thought of it too.

nolaegghead · July 2016

texaswig said:

That brisket looks on point . I like those primes when I can get them. I've been doing some fast briskets lately. And no they don't look that good.

I gave it the sous vide head start. Then dried it with a fan so I'd get the early start on bark formation. And it was already around 140 some degrees when it went in the smoker, I didn't have to deal with the condensation.

Wet meat = slow bark formation. And a good time.

nolaegghead · July 2016

Darby_Crenshaw said:

nolaegghead said:

Well, jacked my post count up. Trying to hit 20k. And not wasting the effort on troll threads that end up gettin buffaloed. I'll call it a success. Hit 20k, then blow up like a mushroom cloud, get banned for life, hiatus and introspective on life, more time goes buy, lurk a bit, create a new account, start over, repeat. Reminds me of Stike. Wutever happened to that guy?

you're a real beginner. Don't you know that at 20k you just create another account?

sheesh

I've heard about that Y20K problem. After this first cycle I'll lose my neophyteness, right? right? Huh? Right? Then start a strict regiment of Celexa Lexapro Luvox Paxil Pexeva Prozac Sarafem Zoloft and Evan Williams with Zero.

buzd504 · July 2016

nolaegghead said:

Thatgrimguy said:

nolaegghead said:

I'm dragging the Blackstone griddle to work tomorrow and cooking burgers for the lab. (like 40 people). I mixed up some homemade bacon with burger meat for @Thatgrimguy 's party, but there was so much food, I came back with it uncooked. I did cook the boudin, and when I was leaving, I said - "Hey y'all, chow down on that bag of jerky" (I had made a huge bag of fire hot jerkey from a 13 pound rump roast) One guy goes "Thanks man!" and puts this huge bag of jerky on another huge pile of "go food". It was at the end of the day, I laughed.

Ha, I noticed that!! Whatever. He must have really liked that Jerky!

That stuff was HOT. He's probably one of your employees that spent the better part of Monday in the john. (and an angry birds expert by now).

It wasn't that hot.

nolaegghead · July 2016

buzd504 said:

nolaegghead said:

Thatgrimguy said:

nolaegghead said:

I'm dragging the Blackstone griddle to work tomorrow and cooking burgers for the lab. (like 40 people). I mixed up some homemade bacon with burger meat for @Thatgrimguy 's party, but there was so much food, I came back with it uncooked. I did cook the boudin, and when I was leaving, I said - "Hey y'all, chow down on that bag of jerky" (I had made a huge bag of fire hot jerkey from a 13 pound rump roast) One guy goes "Thanks man!" and puts this huge bag of jerky on another huge pile of "go food". It was at the end of the day, I laughed.

Ha, I noticed that!! Whatever. He must have really liked that Jerky!

That stuff was HOT. He's probably one of your employees that spent the better part of Monday in the john. (and an angry birds expert by now).

It wasn't that hot.

You're a new orleanean. Or whatever denizens from here are called. Most anyone else...

Image: http://static.rcgroups.net/forums/attachments/6/6/3/8/9/a4060761-111-paris-hilton-thats%20hot-shirt.jpg?d=1307259230

buzd504 · July 2016

That's a myth. Also, yes, please.

travisstrick · July 2016

You should have boiled it. Boiled brisket is instant interweb credits.

mikeinccfl · July 2016

Looks amazing! Is the cat a certified BBQ judge?

boxer327 · July 2016

Damn bro you don't play that's a rocking brisket and you were worried. LOL What kind of cat is that Bengle or Savannah?

Phatchris · July 2016

I think I need a SV....

Thatgrimguy · July 2016

travisstrick said:

You should have boiled it in alegro. Boiled brisket is instant interweb credits.

Ftfy

johnnyp · July 2016

I've seen people doing some SV brisket, but never thought too much of it.

this post has me reconsidering

johnnyp · July 2016

nolaegghead said:

cooking burgers for the lab.

What do you do?

Dondgc · July 2016

@nolaegghead- not a bad post for superfluous thread-boosting

nolaegghead · July 2016

boxer327 said:

Damn bro you don't play that's a rocking brisket and you were worried. LOL What kind of cat is that Bengle or Savannah?

@boxer327 Thanks - He's a Bengal, name is Jazz

nolaegghead · July 2016

johnnyp said:

nolaegghead said:

cooking burgers for the lab.
What do you do?

Chemist/IT - Mostly pl/sql

Very small brisket, trying to get discussion count up to 1000 for legitamacy purposes.

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