Checked On My Brisket I Started Last.


Joined
Jun 23, 2017
Messages
771
Reaction score
709
Location
SNJ
Hardiness Zone
7a
Country
United States
Found this little guy in my pond first time i have seen a turtle in my pond let alone yard.
 

Attachments

Ad

Advertisements

Joined
Jun 23, 2017
Messages
771
Reaction score
709
Location
SNJ
Hardiness Zone
7a
Country
United States
That little guy is a Box Turtle, probably fell in trying to get a drink. He is strictly land turtle, won't survive long if he can't get out of the pond
I have him out in a tub with rocks to chill on and some water till i get him a new home. I can't afford a new liner atm
 

sissy

sissy
Joined
Jan 17, 2011
Messages
32,552
Reaction score
15,234
Location
Axton virginia
Hardiness Zone
7A
Country
United States
I take my old satellite dish's and put the screws back in with rubber washers and use them out in my yard as little water containers I pick some up at the dump
 
Joined
Jun 11, 2012
Messages
7,046
Reaction score
7,213
Location
Water Valley, Alberta
Hardiness Zone
2a
Country
Canada
To properly cook a brisket, cover it in yellow mustard, salt and pepper, then heat it in a smoker at 250F using apple wood chips for about 12 hours or until the internal meat temperature reaches 175F.
 

Mmathis

TurtleMommy
Joined
Apr 28, 2011
Messages
10,030
Reaction score
5,734
Location
NW Louisiana -- zone 8b
Hardiness Zone
8b
Country
United States
To properly cook a brisket, cover it in yellow mustard, salt and pepper, then heat it in a smoker at 250F using apple wood chips for about 12 hours or until the internal meat temperature reaches 175F.
LOL, I wondered about that!
 
Ad

Advertisements

Joined
Jul 3, 2016
Messages
680
Reaction score
1,053
Location
Jackson TN
Hardiness Zone
7A
Country
United States
To properly cook a brisket, cover it in yellow mustard, salt and pepper, then heat it in a smoker at 250F using apple wood chips for about 12 hours or until the internal meat temperature reaches 175F.
I agree with you completely about the mustard salt and pepper and the 250F, but about 8 hours and reaching 160, the meat is tender and moist..... Also Hickory, have tried Apple and Misquite, Just my preference
 
Ad

Advertisements

Joined
Jun 11, 2012
Messages
7,046
Reaction score
7,213
Location
Water Valley, Alberta
Hardiness Zone
2a
Country
Canada
I agree with you completely about the mustard salt and pepper and the 250F, but about 8 hours and reaching 160, the meat is tender and moist..... Also Hickory, have tried Apple and Misquite, Just my preference
Isn't 160F the stall temperature for a brisket? I thought the meat had to get past that temperature.
(The stall temperature is the temperature which the piece of meat will hold for a couple of hours before continuing to rise.)

My wife likes the apple wood because you can sweeten the outside with a spray of apple juice every now and then while cooking.

I'll have to try the hickory. I see a brisket in our future.

.
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Similar Threads

Checked on lotus today 1
Just checked in on my fish 21

Top