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Getting Closer

cazzycazzy Posts: 9,134
in Off Topic
Such a long way to go, but I really feel like I’m starting to figure somethings out.  This was only my second smoke on the new offset, and so far, this has been the best flat (w/ a sliver of point a top for you technical trolls) I’ve ever turned out.

For this smoke, I did it all by feel.  No probes or temp checks at any point in the cook.  Done in 12.5 hours.  





Just a hack that makes some $hitty BBQ....
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Comments

  • buzd504buzd504 Posts: 3,454
    I'd miss the point, but damn that looks good.
    NOLA
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  • cazzycazzy Posts: 9,134
    buzd504 said:
    I'd miss the point, but damn that looks good.
    There was point and it was really good.  Anyone can nail point.  I judge all my briskets on how well my flat is.  This flat was better than a lot of point I’ve had.  The combined bite of flat w/ the sliver of point and fat was insane.  
    Just a hack that makes some $hitty BBQ....
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  • cazzycazzy Posts: 9,134
    @buzd504

    I unwrapped this at my buddies barbecue shop.  He took this **** pic...I wish he would have had me tilt the brisket to show the bark.  
    Just a hack that makes some $hitty BBQ....
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  • buzd504buzd504 Posts: 3,454
    cazzy said:
    buzd504 said:
    I'd miss the point, but damn that looks good.
    There was point and it was really good.  Anyone can nail point.  I judge all my briskets on how well my flat is.  This flat was better than a lot of point I’ve had.  The combined bite of flat w/ the sliver of point and fat was insane.  

    To be clear, I wasn't criticizing.  That little sheen from the fat layer looks magnificent.
    NOLA
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  • buzd504buzd504 Posts: 3,454
    cazzy said:
    @buzd504

    I unwrapped this at my buddies barbecue shop.  He took this **** pic...I wish he would have had me tilt the brisket to show the bark.  

    Gorgeous!
    NOLA
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  • cazzycazzy Posts: 9,134
    buzd504 said:
    cazzy said:
    buzd504 said:
    I'd miss the point, but damn that looks good.
    There was point and it was really good.  Anyone can nail point.  I judge all my briskets on how well my flat is.  This flat was better than a lot of point I’ve had.  The combined bite of flat w/ the sliver of point and fat was insane.  

    To be clear, I wasn't criticizing.  That little sheen from the fat layer looks magnificent.
    I know man!  👌🏽
    Just a hack that makes some $hitty BBQ....
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  • cazzycazzy Posts: 9,134
    buzd504 said:
    cazzy said:
    @buzd504

    I unwrapped this at my buddies barbecue shop.  He took this **** pic...I wish he would have had me tilt the brisket to show the bark.  

    Gorgeous!
    Thanks!  Next time, I’m going to give him my iPhone to snap the pic.  His cam was no bueno.  I took the flat pic with my phone.  Night and day different lol
    Just a hack that makes some $hitty BBQ....
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  • lousubcaplousubcap Posts: 23,402
    Work of art!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • lkapigianlkapigian Posts: 7,662
    Beauty @cazzy!
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
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  • LegumeLegume Posts: 11,442
    cazzy said:
    buzd504 said:
    I'd miss the point, but damn that looks good.
    There was point and it was really good.  Anyone can nail point.  I judge all my briskets on how well my flat is.  This flat was better than a lot of point I’ve had.  The combined bite of flat w/ the sliver of point and fat was insane.  
    Disagree, I’ve f’d up a point.  :lol:
    I do not have any broken or spare parts for any size egg.
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  • cazzycazzy Posts: 9,134
    Legume said:
    cazzy said:
    buzd504 said:
    I'd miss the point, but damn that looks good.
    There was point and it was really good.  Anyone can nail point.  I judge all my briskets on how well my flat is.  This flat was better than a lot of point I’ve had.  The combined bite of flat w/ the sliver of point and fat was insane.  
    Disagree, I’ve f’d up a point.  :lol:
    Lololololol
    Just a hack that makes some $hitty BBQ....
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  • thetrimthetrim Posts: 11,351
    What offset did you get?  I haven't been on regularly for about the last month, so I'm sorry if I missed an earlier discussion.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JRWhiteeJRWhitee Posts: 5,660
    Beautiful Cazzy
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • nolaeggheadnolaegghead Posts: 36,315
    thetrim said:
    What offset did you get?  I haven't been on regularly for about the last month, so I'm sorry if I missed an earlier discussion.
    https://eggheadforum.com/discussion/1225911/long-overdue
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Stike's troll account



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  • thetrimthetrim Posts: 11,351
    Thanks @nolaegghead
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • blind99blind99 Posts: 4,892
    effin' beautiful. nice work.  the whole point of the point is to insulate some of my flat from getting too overdone :)
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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