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Just wanted to say thanks...

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Post Mon May 26, 2008 1:34 pm
mike24688 rare
rare

Posts: 48
Location: palm harbor
Wanted to let yall know thats thanks to the wonderfull post and help i got from here my first brisket came out great.. smoked it for 12 hrs untill i got it to 195 deg and let it rest for bout 45 min.. man it was so juicy...... not to menton the ribs.... yummm i did pull an all nighter but it was well worth it watching my fam and friends eat it and say " this is better then the restraunts" :lol:
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on a side note i have no more rust issues.. again thanks

Post Mon May 26, 2008 3:04 pm
BrettA medium-rare
medium-rare

Posts: 97
Location: Canton, Ga
I didn't offer any help as I saw the post too late, but congratulations on the smokeout! All nighters are the best, its just you and the meat, ya know? The "better than the restaurants" statement is music to the ears, especially when you put so much care into the meat. Im yet to try either brisket or ribs on my CGer. I just came into the rust problem myself. 8)
12 hours or more... BELLAE

CG Super Pro w/ SFB
PGI

Post Mon May 26, 2008 4:09 pm
Old Smoker well done
well done

Posts: 1243
mike24688 wrote:
watching my fam and friends eat it and say " this is better then the restraunts" :lol:

get used to it,you'll hear it alot. :D everyone told you there was a lot of good help and info here...
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Mon May 26, 2008 5:49 pm
FedoraDave medium-well
medium-well

Posts: 229
Location: Pearl River, NY
You'll be receiving our bill in the mail. :P

Seriously, good job. It's always gratifying to have your 'cue turn out just the way you wanted, and especially gratifying to have people taste it, roll their eyes in ecstasy, and dig in with a passion.

Savor the moment, my friend, and be assured, there will be more.
There is NO SUCH THING as "pork tartare!"

Post Mon May 26, 2008 6:35 pm
ajhunter well done
well done

Posts: 1345
Location: Indianapolis, IN

Looks great Mike! I'll bet that brisket tasted great!
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2 WSMs, CG
KCBS CBJ

Post Tue May 27, 2008 11:21 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

That brisket looks mighty tasty!! I have been craving some too... Well done!!
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Post Tue May 27, 2008 1:10 pm
Old Smoker well done
well done

Posts: 1243
FedoraDave wrote:
You'll be receiving our bill in the mail. :P .
.
just send him instructions on how he can ship goodies in a dry ice container.we'll take product as payment.. :lol:
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Wed May 28, 2008 10:05 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Great job Mike! :D

I was away on vacation but am glad to see you got the help you needed. Everyone is great about lending a hand. 8)

Keep up the good work and pass some of that brisket my way.... Oh, and a rib or two, :wink:
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