By Invitation Only

[retiredTxfeeder]

It's not really about the money for those guys though is it?

Nope. Most of them have corporate sponsorship of some kind. It's a braggin' and camaraderie thing.

 

[MyTripisCut]

View attachment 129283
The flat in the front, the point in the back. I cut off the hump (point) to make burnt ends. Always start on the flat end.

Totally started on the other end. Lol. First tip filed away. I scored it before I cooked it to better see which way the grain was running, but still messed up. I made two. The other is still wrapped and in the cooler. Lol.

 

[MyTripisCut]

I hope the rest of you jokers had as nice weather as we did. Downright hot, but beats that wintertime crap by five miles.

 

[Johney]

View attachment 129283
The flat in the front, the point in the back. I cut off the hump (point) to make burnt ends. Always start on the flat end.

Where's the smoke ring?

 

[oldngray]

I hope the rest of you jokers had as nice weather as we did. Downright hot, but beats that wintertime crap by five miles.

It was supposed to be bad thunderstorms this afternoon but ended up sunny and about 80.

 

[MyTripisCut]

Where's the smoke ring?

About to come out of @Big Arrow Down...D 's Cohiba.

 

[Johney]

About to come out of @Big Arrow Down...D 's Cohiba.

Sorry to say I missed all that hoopla.

 

[MyTripisCut]

Sorry to say I missed all that hoopla.

Nothing to miss. Happy Easter brother.

 

[retiredTxfeeder]

The other is still wrapped and in the cooler. Lol.

You still have a chance to make burnt ends. This video is a good example of how to do it. The guy makes several very good points.

 

[retiredTxfeeder]

Where's the smoke ring?

My smoker only uses about 4-6oz. of wood per smoke. The flavor is there, the smoke just gets in there the first few hours only.

 

[Johney]

Happy Easter brother.

Same to you.

 

[MyTripisCut]

You still have a chance to make burnt ends. This video is a good example of how to do it. The guy makes several very good points.

I'll tell you right now my brisket was dried out compared to this guys. Was looking at only temperature, wanted to get to 200, maybe should've done something else? You guys inject or brine your brisket beforehand? I dry brined with salt for like 14 hours before.

 

[Johney]

I'll tell you right now my brisket was dried out compared to this guys. Was looking at only temperature, wanted to get to 200, maybe should've done something else? You guys inject or brine your brisket beforehand? I dry brined with salt for like 14 hours before.

Jesus! wouldn't that alone dry it out?

 

[moreluck]

I thought I was against but after cutting I'm not sure. Rookie mistake.

hey, it all eats the same

 

[MyTripisCut]

Jesus! wouldn't that alone dry it out?

Lol. Idk wut the hell im doing. I read to salt rub it like 24 hours before smoking.

 

[retiredTxfeeder]

You guys inject or brine your brisket beforehand? I dry brined with salt for like 14 hours before.

I don't inject mine with anything. That video shows a guy cutting up the point, which is infused with lots of fat mixed into the meat. The moisture you see is the fat melting during cooking.

 

[moreluck]

I'll tell you right now my brisket was dried out compared to this guys. Was looking at only temperature, wanted to get to 200, maybe should've done something else? You guys inject or brine your brisket beforehand? I dry brined with salt for like 14 hours before.

200 sounds way too high!!

 

[retiredTxfeeder]

200 sounds too high!!

Nope, 200 degrees internal is about right.

 

[MyTripisCut]

Nope, 200 degrees internal is about right.

Yeah, I'm gonna have to shop around now for a good place to purchase from.

 

[moreluck]

USDA recommended safe minimal internal temps
Beef, roasts, whole pork, steak.....145 with a 3 min. rest time.