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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

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  1. Jim

    Jim Old Curmudgeon Founding Member

    Prize winning effort there.!
     
    Jim, Apr 24, 2026
    #401
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

    Trying this weird “brisket”. Don’t have high hopes. Starting at 240f since it’s small and thin. Maybe it won’t dry out. Also put a water pan under it. We shall see!


    IMG_6417.jpeg IMG_6418.jpeg
     
    Toothpick, May 1, 2026 at 12:43 PM
    #402
  3. Toothpick

    Toothpick #2 since day #1 Founding Member

    2hr mark. Sitting at 135f internal


    IMG_6420.jpeg
     
    Toothpick, May 1, 2026 at 2:26 PM
    #403
  4. Jim

    Jim Old Curmudgeon Founding Member

    Yeah that a skinny flat for shure!
    Maybe wrap in paper after you get some bark on it?
     
    Jim, May 1, 2026 at 4:02 PM
    #404
  5. Toothpick

    Toothpick #2 since day #1 Founding Member

    I just wrapped it. At 160f. I don’t think it’s gonna turn out great at all.
     
    Toothpick, May 1, 2026 at 4:46 PM
    #405
  6. Toothpick

    Toothpick #2 since day #1 Founding Member

    Can’t be disappointed if you weren’t expecting much at all! Not good. Kinda dry. Flavorless. That’s the last of the weird briskets tho. Next one will be a real one


    IMG_6422.jpeg IMG_6421.jpeg IMG_6420.jpeg
     
    Toothpick, May 1, 2026 at 8:10 PM
    #406
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