Thawley
Take a breath!
Experimental Brisket Notes–
New neighbors (from Texas) are comin' over tomorrow. He gave me a sample last week of his very first smoked brisket, so now its my turn. His was very juicy, but not exactly melt-in-you-mouth tender.
I've never done burnt ends before and plan to try with the point tomorrow. Suggestions from the audience are encouraged...
Thawley – who'll only post photos if he's happy with the burnt end suggestions
- 12lbs before trim
- Light schmear of mustard, followed by Montreal Steak Seasoning on both sides, just because...
- Trimmed fat placed in bottom of roasting pan with 16oz beef broth, again, just because
- Beef in pan (on raised grate) fat side down, 'cause I don't want all the rub in the bottom of the pan
- USD loaded with Rancher and some hickory chunk (I'd just like to say now that I'm almost out of $2.99 Rancher stockpiled from last summer, so you farkers better find me another deal soon or I'll be hurt'n...)
- In at 11:30pm, 225* (I'll check temp again before bed)
New neighbors (from Texas) are comin' over tomorrow. He gave me a sample last week of his very first smoked brisket, so now its my turn. His was very juicy, but not exactly melt-in-you-mouth tender.
I've never done burnt ends before and plan to try with the point tomorrow. Suggestions from the audience are encouraged...
Thawley – who'll only post photos if he's happy with the burnt end suggestions
