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smoking Smoked Corned Beef Brisket, Chicken Thighs, and other stuff...
- Thread starter JayT
- Start date
I hope he means he pulled it off the smoker! Not pulled pastrami. 
Its not done well enough to pull. Would have to be around 190-200F internal for that.
Cool thread Jay.
I'd eat the ass end out of all those "sliders" but that's not what they are.
Those would be dubbed mini-burgers.
Sliders require a certain technique ala White Manna, White Castle, etc.
Keep the chix. I don't eat it.
Posty up the sliced brisky pronto.
Your fans await.
I'd eat the ass end out of all those "sliders" but that's not what they are.
Those would be dubbed mini-burgers.
Sliders require a certain technique ala White Manna, White Castle, etc.
Keep the chix. I don't eat it.
Posty up the sliced brisky pronto.
Your fans await.
Looks great! I just did a 8lb bone in ham that brined for 15 days and smoked for some 6+ hours. Wish I knew how to post pics on this site...
Fava beans....
Exact reason that was posted, come on Thursday!
Hey man looks like you did a good job! But your butcher messed it up. Why did he slice it with the grain? Supposed to slice like this:
(Brisket as example)
But you did well yourself! Like the bark.
(Brisket as example)
But you did well yourself! Like the bark.
That bastard, lol. When you tug on the ends it pulls and you can see the meat separate like a web. Tender. The other way you can't tug. No give. And you bite through fibers. Tough.
Hey if it tastes good it tastes good.
Hey if it tastes good it tastes good.
