Black Friday Brisket

gtr · Nov 27, 2016

That'll work - nicely done! :clap2:

But I'm not sure what this has to do with orange cake. :noidea:

DUBBAGA · Nov 27, 2016

KevinJ said:
I would like to say you were on point :mrgreen:

Ahhh, I see what you did there! :grin:

gtr said:
That'll work - nicely done! :clap2:

But I'm not sure what this has to do with orange cake. :noidea:

The flat was injected with orange curd, and the rendered fat from the point will be used to moisten the cake ... it seemed so obvious :loco:

joeraz007 · Nov 27, 2016

hurricanedavid said:
You nailed it....:thumb:

Fuente opus x one of my favs

Twisted T's Q · Nov 27, 2016

you nailed it kid , nice job....

RL Reeves Jr · Dec 9, 2016

DUBBAGA said:
Almond wood has become my standard. Used to use Hickory or Apple, but now I'm a convert to almond. It has a similar quality to hickory, but milder. I have yet to encounter a cook where the meat is over-smoked with almond, even if going the entire time unwrapped. It is a more complimentary component of the cook, as opposed to having the smoke take priority

So did I... my wife staked her claim after the photo was taken

Thanks, now I've got to find some almond wood, tough in Louisiana.

BillN · Dec 9, 2016

Seriously, red wine injected turkey... your brisket looks incredible, nicely done.

Black Friday Brisket

gtr

somebody shut me the fark up.

DUBBAGA

is One Chatty Farker

joeraz007

Full Fledged Farker

Twisted T's Q

is one Smokin' Farker

RL Reeves Jr

Knows what a fatty is.

BillN

somebody shut me the fark up.

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