Wednesday, June 16, 2010

Reader's BBQ

A few weeks back I asked if there were any readers that wanted too share their smoked meat photos. I got a few takers, and they're highlighted here.

Andrew from 3rd Degree Berns shared some mouthwatering photos of his whole brisket. He had to pack and and move from Georgia to Manhattan, so he fired up his Brinkmann Cimarron offset smoker with some pecan, apple, cherry and oak, and threw on this whole brisket to celebrate.

After 20 hours at 220 degrees, the brisket was finally done, and it certainly looks like it was worth the wait.

Rusty sent a photo of his mobile smoking rig just to make me jealous. The photos of the meat below actually came out of his Lyfe Tyme smoker at home.

Rusty smoked a whole brisket with mesquite and hickory, and it looks like he got a nice crust and smokering.

He also added a few racks of ribs that are looking mighty tasty.

Thanks to Rusty and Andrew for sending the photos, and I'm always glad to find new ways to stay hungry for BBQ. Fell free to send in your photos too, and I'll get them up on the site.

- BBQ Snob

1 comment:

Anonymous said...

OMG, that is some beautiful brisket.


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.