Another brisket thread...

[Trill Clinton]

look at CC turning towards racism, AGAIN, when he gets caught taking the bait lol, sad.

[Trill Clinton]

mingus where ya at?

[CosmicCowboy]

look at CC turning towards racism, AGAIN, when he gets caught taking the bait lol, sad.

LOL just ing with the short bus occupants. I know. It's all our fault for keepin you down.

@ Trill throwin the race card. You are the most racist asshole on this board.

[CosmicCowboy]

These MAK's are the bad boys!

Those are cute little backyard smokers. Look like they are pretty well made.

[Trill Clinton]

LOL just ing with the short bus occupants. I know. It's all our fault for keepin you down.

@ Trill throwin the race card. You are the most racist asshole on this board.

YOU threw the race card with your racist remark towards creepn. same way you play the race card about me eating fried chicken. when your back is against the wall you pull the race card, sad. you're 55 years old and still using race jokes when you don't know what to say. grow up already.

[cantthinkofanything]

Wait...so that's not a safe?

[The Reckoning]

i have my own smokehouse built in the 1940s tbh

[ohmwrecker]

negative, ghostrider. With packer briskets you don't want to leave all the fat on. 1/4" is perfect.

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

[CosmicCowboy]

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

whatever, dude. Dry it's not.

[CosmicCowboy]

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

So where is your BBQ business?

[Trill Clinton]

cc why are you so sensitive over your brisket? not everyone is going to be amazed by an average looking brisket, doggie.

[Sportcamper]

Back to inexpensive…Charbroil...Tru-Infrared….This is a great portable grill that does a nice job on chicken, pork & fish…
Can pick one up for under 250.00
http://www.sportsauthority.com/produ...31-222359467-2

[CosmicCowboy]

cc why are you so sensitive over your brisket? not everyone is going to be amazed by an average looking brisket, doggie.

You are right. I should just ignore the comments from ignorant trolls like you.

@ Troll Clinton pretending to be a brisket expert.

[Blake]

You are right. I should just ignore the comments from ignorant trolls like you.

Yeah you won't. You'll continue to remain beefhurt.

[TeyshaBlue]

beefhurt.

[Creepn]

Beefhurt. That will do it.

[Monostradamus]

Your brisket is dry. Don't listen to me though. I just do this for a living, bubba.

You trim the fat off your brisket before serving? Either you do compe ion cooking (i.e. fake barbecue) or serve really ty restaurant brisket.

[ohmwrecker]

whatever, dude. Dry it's not.

Looks dry. Fat=moisture.

So where is your BBQ business?

Austin.

You trim the fat off your brisket before serving? Either you do compe ion cooking (i.e. fake barbecue) or serve really ty restaurant brisket.

I don't trim the fat off of anything unless a customer asks me too. I was advising Cowboy not to trim so much fat (or score) off the brisket pre-smoke. Dumb .

[Viva Las Espuelas]

So where is your BBQ business?

and yours?

[Viva Las Espuelas]

Your brisket is dry.

dryer than nursing home .

[Viva Las Espuelas]

You trim the fat off your brisket before serving? Either you do compe ion cooking (i.e. fake barbecue) or serve really ty restaurant brisket.

uh, skip to 1:58, please.

That aint no "fake barbecue", son.

[monosylab1k]

uh, skip to 1:58, please.

That aint no "fake barbecue", son.

I said "before serving" not "before cooking"

[CosmicCowboy]

and yours?

With my lifestyle I can't afford to quit my day job to compete with every other broke out there cooking BBQ. Now YOU on the other hand, since you are such a BBQ expert should quit your dead end day job and seek fame and glory in the BBQ world. I mean....you watched a youtube video...how hard can it be?

BTW, fatboy...why aren't you talking smack with ohmwrecker for claiming that trimming the fat cap to 1/4" makes the brisket dry. I'm pretty sure that's exactly what your boy Franklin does...

[monosylab1k]

Trim the fat after it's cooked and before you serve.

[monosylab1k]

I was advising Cowboy not to trim so much fat (or score) off the brisket pre-smoke. Dumb .

Are you so ing re ed that you didn't even bother to read all the you said in this thread? I like to on CC as much as the next guy but i'm not gonna blatantly contradict myself multiple times like a stupid got to do it.