Show off your Labor Day BBQ or grill food

[jipped genes]

I did a pot of beans, potato salad and a brisket which turned out to be one of the best I have ever done. Just a regular grocery store choice grade brisket but the cook went perfect. The flat held together to slice and was still very moist and the fat rendered in the point to perfection. Pic is of the slice where I separated the point from the flat. Anyone who says slow and low is the only way to cook is wrong.

I give you, Jipped Genes's BBQ brisket perfection.

 

[Thrawn]

I did a pot of beans, potato salad and a brisket which turned out to be one of the best I have ever done. Just a regular grocery store choice grade brisket but the cook went perfect. The flat held together to slice and was still very moist and the fat rendered in the point to perfection. Pic is of the slice where I separated the point from the flat. Anyone who says slow and low is the only way to cook is wrong.

I give you, Jipped Genes's BBQ brisket perfection.

View attachment 14478View attachment 14479

Post instructions

 

[Lizard King]

Looks good, smoked a whole salmon filet, no pics

 

[MR. BMJ]

Yea, didn't get to grill this year/today

It was a pretty nice day out too. Next week the heat is picking back up some again. I can't wait until fall!!!

 

[jipped genes]

Post instructions

Easy,

Trim brisket and season I used two different seasonings as I did not have enough of either.
Put meat on smoker at 300 for 3-4 hours until center is 155-160 f
wrap with foil and continue until 208f
rest meat still inside foil for 2-3 hours wrapped in a towel

Always perfect for me. Different smokers have different convection rates. Do not go by time but by temps and feel. Flat should be firm and point should be soft and the meat probe should slide in with very little effort.

 

[Lizard King]

How long usually, I suck at brisket, did my last one for 15 hours and I feel I could have done it in a much shorter time at a little higher heat.

 

[tommyguns2]

That brisket has a beautiful bark on it! Your chamber temp is higher than I expected, but at a lower temp the brisket can take forever.

 

[ceo]

Flat should be firm and point should be soft and the meat probe should slide in with very little effort.

I came.

Sent from my SM-G781V using Tapatalk

 

[Thrawn]

I came.

Sent from my SM-G781V using Tapatalk

I was tempted to say something earlier but I'm trying to tone it down lol

 

[MorganKane]

I went vegan this year.
Buffet style.

 

[LITTLEMAGS]

 

[DieYoungStrong]

Slow cooked ribs yesterday. Grilled up some giant tomahawk steaks on Sunday. Lots of nice beers over the weekend. No pics...

Summer's over and fall is here. Time to get back in shape. Anyone else here always in their best shape of the year in the beginning of May and then worst shape of the year by Labor day? Damn summer grilling and beers...