USNRET Posted May 30, 2016 Share Posted May 30, 2016 with apple wood Quote Link to comment Share on other sites More sharing options...
hugot Posted May 30, 2016 Share Posted May 30, 2016 where's the beef Quote Link to comment Share on other sites More sharing options...
Ceptorman Posted May 30, 2016 Share Posted May 30, 2016 Those look scrumptious Quote Link to comment Share on other sites More sharing options...
Coytee Posted May 30, 2016 Share Posted May 30, 2016 Kind of reminds me of my little apartment in Florida when I pan fried a thick & high quality NY strip... You could barely see your hands in front of you. I had to open the doors and windows of that place to air it out. Quote Link to comment Share on other sites More sharing options...
thebes Posted May 30, 2016 Share Posted May 30, 2016 Just getting ready to pull mine from the smoker. Dry rub, and a Eastern North Carolina cider vinegar side sauce. 1 Quote Link to comment Share on other sites More sharing options...
USNRET Posted May 31, 2016 Author Share Posted May 31, 2016 (edited) falling of the bone, now for a drink wid my bud and I WILL beat his azz in wahoo Edited May 31, 2016 by USNRET Quote Link to comment Share on other sites More sharing options...
Schu Posted May 31, 2016 Share Posted May 31, 2016 speaking of apple wood and "where is the beef"... I cooked this nearly 20lbs brisket last weekend... on a weber no less. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted May 31, 2016 Share Posted May 31, 2016 falling of the bone Overcooked in other words. It should pull off the bone, but not fall off. Quote Link to comment Share on other sites More sharing options...
Ceptorman Posted May 31, 2016 Share Posted May 31, 2016 Schu….now I'm hungry Quote Link to comment Share on other sites More sharing options...
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