Originally Posted by Untraceable
I took the night train, it tasted like chit. Was that the point of it?
It's basically a controlled experiment to familiarize one with the feel, the tenderness, etc. of a brisket, specifically they flat. The one I did was by no means the greatest thing I ever ate (being addicted to smoked food and all), but it didn't taste like chit.
I think Donnie's point is basically cook it that way, see how it feels, and go for that feeling in the pit. I may not have done it right, because I preferred the texture of the ones I was doing in the smoker - at least the ones I didn't fark up.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!