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Postby wottagunn on Thu Feb 01, 2018 8:26 pm

if it turns out well (and it should) ill certainly post pics

one of my good mates owns a farm and gives me a full lamb every year. it's probably the best meat out there (although i've never had elk, which is supposed to be really good).
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Postby karven25 on Fri Feb 02, 2018 3:09 am

I love steaks. I am a meat lover.
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Postby RadRacing on Fri Feb 02, 2018 8:46 am

I've never had elk but the most tender meat I've ever eaten is caribou. Moose is good in it's own way but is much tougher. Makes for good sausages though.
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Postby wottagunn on Fri Feb 02, 2018 11:28 am

How long should I cook the brisket for? Some say 8-10 hours, others 12-16 (depending on weight of course).
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Postby shoeless on Fri Feb 02, 2018 11:41 am

As long as it takes.
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fnord wrote:If you like something, for the love of dog don't share it with EB.

Postby RadRacing on Fri Feb 02, 2018 11:44 am

wottagunn wrote:How long should I cook the brisket for? Some say 8-10 hours, others 12-16 (depending on weight of course).


I do 1.5 hours/pound at 230F.

But essentially
shoeless wrote:As long as it takes.
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Postby wottagunn on Fri Feb 02, 2018 9:40 pm

Thanks for the rule of the thumb.
I know it'll take as long as it takes, but I need to know when to get it started, so an approximate cook time will help with that.
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Postby wottagunn on Sat Feb 03, 2018 5:49 pm

Just had my first peek, and gave them a sprits.
Chamber has been sitting at 300F, grill at 200F for almost 4 hours now.

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Postby piper27 on Sat Feb 03, 2018 5:53 pm

Over night ship to the US? Damn that looks insane :drool:
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Codeblue wrote:Try vigorously rubbing yer peen on it several times.

Postby wottagunn on Sun Feb 04, 2018 12:55 am

Image
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Postby piper27 on Sun Feb 04, 2018 1:01 am

Smoke ring is on point wotta
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Codeblue wrote:Try vigorously rubbing yer peen on it several times.

Postby wottagunn on Sun Feb 04, 2018 1:20 am

Thanks mate!
Pretty happy with my first brisket attempt.
Was a little worried near the end, as the internal temp just wouldn't reach 190, yet I felt they were cooked. Made the call to take them off and I'm glad I did.

I wrapped one, in foil, at 6.5 hours and left the other one. Had them both on for about 10 hours in total. The unwrapped one (pictured above) was the better of the two I thought. Just a more intense flavour.

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Postby kansasbbq on Tue Feb 06, 2018 11:54 am

:drool: :drool: :drool:
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Codeblue wrote:#whydidntilisten2kbbq

Postby cotis on Tue Feb 06, 2018 12:25 pm

damn
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Postby ontheDL on Sat Feb 10, 2018 5:23 am

PrintNoob87 wrote:
Codeblue wrote:Ya'll ever q LAMB?
I'm giving pastrami a shot for the first time this weekend. Been curing in the fridge for about a week and a half now. Will report back - just hoping not to kill anyone.


How did it turn out?
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