How I earned my rank

Ronws · Saturday at 1:35 PM

As first class brisket smoker.

11 pound brisket. Thawed by Thursday evening, I rubbed my meat. I rubbed it really good. Spice Hunter Cowboy

So, Last night, I put in on the Char Griller charcoal grill with side firebox. I had a fire going in the firebox with chopped mesquite wood. Smoked really slow for about 7 hours then set in a cold oven. I had am aluminum pan with water in it in the main chamber.

We have had that 13" x 9" roasting for more than 30 years. It's one pan big enough to fit my meat in.

Ronws · Saturday at 1:35 PM

And everyone else, show off your brisket, chicken, whatever.

nesikabay · Saturday at 1:52 PM

Ok if you call that good looking brisket . You need help really bad. There is no bark and it looks under cook

Atomic_Lobster · Saturday at 1:55 PM

My last 1/2 Brisket

Atomic_Lobster · Saturday at 2:04 PM

Here's another one I did
Slathered on some cheap Frenchies mustard first then seasoned with salt and pepper

Atomic_Lobster · Saturday at 2:05 PM

Both in my Big Chief smoker for 15 hours maybe more

tangelo1106 · Saturday at 2:08 PM

Atomic_Lobster said:
Here's another one I did
Slathered on some cheap Frenchies mustard first then seasoned with salt and pepper

View attachment 8757236

That bark looks amazing dude!

db2000 · Saturday at 5:06 PM

Yeah, sorry. I’m with Nesikabay. Looks like it was wrapped in foil and steamed in an oven. I’m not trying to beat up on you, just calling it like I see it.

db2000 · Saturday at 5:12 PM

This is a pic from Traeger for reference. They’re like the dad family of 4 of smokers and even they know.

JM4590 · Saturday at 5:33 PM

Ronws said:
As first class brisket smoker.

11 pound brisket. Thawed by Thursday evening, I rubbed my meat. I rubbed it really good. Spice Hunter Cowboy
View attachment 8757213

So, Last night, I put in on the Char Griller charcoal grill with side firebox. I had a fire going in the firebox with chopped mesquite wood. Smoked really slow for about 7 hours then set in a cold oven. I had am aluminum pan with water in it in the main chamber.
View attachment 8757215

We have had that 13" x 9" roasting for more than 30 years. It's one pan big enough to fit my meat in.

You got some good lookin meat there big boy!

Big Timber · Saturday at 6:12 PM

last time I did some baby back ribs

Pharmseller · Saturday at 8:07 PM

Standing rib roasts, back before they cost more than cocaine.

I like the spinalis medium.

P

Ronws · Saturday at 8:13 PM

JM4590 said:
You got some good lookin meat there big boy!

Now, I am blushing.

Not really. But I do like the brisket tender. Even a little pink in the center. When I order a steak at a restaurant, I order medium rare.

But I knew a lady who like steak rare. Her own words, "I put the steak on the plate, I walk past the lit grill and I am ready. My steak "saw flame," however briefly."

DeathBeforeDismount · 2025-08-31T19:54:56-0400

Not reading anything past title:

isofahunter · 2025-08-31T21:21:08-0400

Last nights work.

The D · 2025-08-31T23:12:13-0400

Can I put your guys’ meat in my mouth?

isofahunter · 2025-08-31T23:17:11-0400

The D said:
Can I put your guys’ meat in my mouth?

Do it once, you'll be hooked.

benchmstr · 2025-08-31T23:37:20-0400

I thought this was going to be a civil service thread…

Bench

EddieNFL · 2025-09-01T07:11:20-0400

The real master.

Darryle · 2025-09-01T09:30:28-0400

I only do pure cuts of meat

DocRDS · 2025-09-01T11:07:21-0400

Meat is for eating, not photography.

If you judge your BBQ by looks, you are a pretentious east coast food judge who has no palate. BBQ is about taste, not looks.

I failed this weekend: Pork Butt was rushed and pulled at 195 as everyone was hungry at I started the pit after my 5k. Was way to tough, but tasty AF.

THe accetable seasonings are salt/pepper--and since I am advante garde: garlic and sometimes paprika (espeically for pork).

I do fewer briskets now as its just me and the wife, and thats a lot of meat (*chuckle*)

db2000 · 2025-09-01T12:36:19-0400

DocRDS said:
Meat is for eating, not photography.

If you judge your BBQ by looks, you are a pretentious east coast food judge who has no palate. BBQ is about taste, not looks.

I failed this weekend: Pork Butt was rushed and pulled at 195 as everyone was hungry at I started the pit after my 5k. Was way to tough, but tasty AF.

THe accetable seasonings are salt/pepper--and since I am advante garde: garlic and sometimes paprika (espeically for pork).

I do fewer briskets now as its just me and the wife, and thats a lot of meat (*chuckle*)

We eat with our eyes. Supposedly. Except blind people. They just starve apparently.

How I earned my rank

first class brisket smoker

first class brisket smoker

Sergeant

Dumb Frog of the HIde

Dumb Frog of the HIde

Dumb Frog of the HIde

Private

Two Star General

Two Star General

Private

Sergeant of the Hide

Major Hide Member

first class brisket smoker

Buy American ( or Austrian)

Get Tough or Die!

Let’s be mean

Get Tough or Die!

Sergeant

SMSgt

Captain Dickhead

Head Maffs Monkey

Two Star General

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