View Single Post
Old 04-27-2007, 12:16 PM   #11
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

If this is your first brisket, I would keep the seasonings simple so you have a frame of reference for future briskets. Salt, pepper and maybe some garlic powder. Fat cap down to protect the bottom. Trim off the really hard parts of the fat but leave everything else. Keep the brisket as far away from the heat as possible. Take lots of pictures and post them here.
Post if you need help. We will be happy to give you pointers and walk you thru it.
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote