BRISKET,, why is it considered to be holygrail??
why is the brisket looked upon as being difficult?,, there seems to be so many different ways to cook it with great results,,,
im no expert and being new to this forum I dont have nearly the experience as most,, but my first brisket was done on the fourth and I did have guests over...
the only practice I did was with the smoker itself.. learning the temps and how to regulate...
I just feel that the brisket is fairly simple and that it cooks itself... im having a more difficult time perfecting ribs and chicken
I cant wait to do brisket again.
I will admit though , I did research/read online aswell as ask lots of questions at my favorite bbq joint in the city of compton...