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Unread 04-02-2013, 06:51 PM   #50
dwfisk
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Join Date: 08-01-12
Location: Fairfield, FL
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Listen to this brother-changed the way I cook brisket and I definetely mean for the better!
I like to start with 15# packers; choice has been good enough for me
Trim to 1/4 inch or less & get rid of all the hard yellow fat
Clean smoke; manage your fire; 300*-325* for 4 hours
Wrap in BP for 1-1/2 to 2 hours & probe tender
Let it set for a while (30 minutes) or hold in a cooler/cambro until you are ready to eat
Once you slice it, eat it. If you are going to save/freeze some, hold it in big chucks!

Quote:
Originally Posted by Bludawg View Post
If you watch the man with no first name videos that is my cook method to a "T" thank's jmoney for posting That. It save me the trouble.
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I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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