shepp

Forgot this picture. Of course the black ops rub, but that broth mix blows cubes outta the water. I still can't get over how good that brisket was, or at least how moist it was.

I didn't, until listening to "the drinkin bros" podcast with the art15 guys. Mat best and Rocco both explained that break up. I guess I assumed if you were awarded something you would get it in some way or another. Thanks for clearing that up.

Saved for future use

And you get a physical metal for each correct? I'm pretty sure he knew how many metals he had, I'm sure they were displayed in his home.........

I'm going to save this and try it this fall

I looked to see what my chicken brine was all, it's a gallon of water, 1c kosher salt and 1c of brown sugar. i know the game changer brine has to help add flavor, cuz when the meat comes out it smells awesome. But the whole reason of brining is to get salt to soak in the meat to get it to retain moisture

Sounds like a rough one buddy! Glad you had a good season

I was thinking this the other day

Your son is right BBQ always on the side :) left overs are always good! I'll be having brisket sandwiches at work all week :)

Screen cap it, it does that to me all the time, it'll let me up load the screen cap. If you notice my pix have black boarders ribs looks good. I'm a hurting dog from brisket and I wanna do another one next week lol

I knew it was something like that, a few guys have had this issue but I couldn't remember the remedy

Thank you to all those how gave their lives so I can enjoy mine!! ????????????

She sounds............kinda hot

I was on a schedualish, wanted to eat at 5. Fluctuated between 250 and 225 mostly 225. Put the point above the flat let it drip on the flate started it at 7am took both off right around 4pm, foiled both put them in the cooler for an hour and pulled them. Bark was alittle soft, but not mushy.

Omg thank you wash for all your pointers???? the flat was far from shoe leather!! Rubbed with oak ridge black ops rub each hunk of meat injected with a cup of beef broth seriously the most juicey brisket I've ever had.

For @blue109

Welcome again from soutern Wisconsin and thank you for your service

Welcome to the forum feel free to post up in the intro area

Both my chiropractor and debits bills are cheaper when I paid cash than thru my insurance co. I was paying my chiro 70$ outta pocket pretty sure he charges the insurance co 90$ no that I have coverage. My dentist actually barters work for work. Buddy of mine painted his car for his kids to get work done, and he asked me if I'd be interested in work for work on the refrigeration on a deli he and his son own. I wish I could remember what Gary Johnson was sayin the other day about healthcare, to lower costs. It was about the only thing in the Joe rogan pod cast he said I agreed with

Seperated, trimmed, pumped, rubbed and ready for the morning. Ps: don't believe what sites say about it being hard to separating the point from the flat. between YouTube and a basic knowledge of butchering it was super easy.

@98Z5V

you frequent that liberal rag often?

Midwest industries lower hiperfire 24c trigger KNS industries anti rotate pins strike industries bolt catch battle arms take down pins (which I really like) and short throw ambi safety ACE folding stock

10# brisket

Just need to pony some money up for the upper and some mags and I'm done