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Old 02-11-2013, 08:41 AM   #17
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)

Thanks everyone. It was just a typical store bought packaged 14 pound brisket. It did have a lot of hard fat on it which I cut off leaving about 1/4 of fat. it had some decent marbling in it but certainly not even close to wagu. Smoke flavor was perfect.I used a combo of pecan and applewood. As far as texture you could pick up a piece with tongs and it wouldn't break in half but you could take a bite out without resistance. Perfect moisture content. Probably one of the best pieces i've done
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL=""]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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