SmittyJonz
somebody shut me the fark up.
:shock:
Basic Brisket Tutorial (pron heavy)
- Thread starter bigabyte
- Start date
SmittyJonz
somebody shut me the fark up.
Bumpsky.
ttix
Full Fledged Farker
Awesome tutorial I can't wait to give this a try thanks !
and thanks for the bump of the year Smitty !
and thanks for the bump of the year Smitty !
Bumpage!
LarryO1947
is one Smokin' Farker
Thank you. Very informative.
I have not seen this in a while Great Thread
Stig
Knows what a fatty is.
Stig
Knows what a fatty is.
Pa_BBQ
is one Smokin' Farker
I have one resting now, it comes out as good as the one I cooked last week I have possibly came up with a great way to do brisket in 7 hours.
I love the low and slow but at times I just need to cook one for dinner and dont have the time.
I love the low and slow but at times I just need to cook one for dinner and dont have the time.
SmittyJonz
somebody shut me the fark up.
Mmmmm Brisket.
Mikhail
Babbling Farker
I know what I want for lunch.
ALKS
Wandering around with a bag of matchlight, looking for a match.
Great tutorial! I built my first UDS last weekend and will follow this tutorial this weekend.
Let us know how it goes!
SmittyJonz
somebody shut me the fark up.
Cook ya One.
SmittyJonz
somebody shut me the fark up.
Bump for Newbs.......
Bob in St. Louis
Babbling Farker
Rock on Brother. Good luck.
dseskin
Knows what a fatty is.
Great Tutorial, I normally don't separate the point and flat before cutting, I will try the burnt ends next time for sure.
My only question then is why not separate and spice before cooking so you have a little fat on both - you will also get a good smoke ring around the flat on both sides.
When I was in Galveston Texas, I went to a little place called Leon's where Leon was kind enough to take me into his kitchen where he explained he keeps the point on the flat as its keeps the flat more moist even when serving.
just my 2 cents but there can be arguments for both ways I guess
My only question then is why not separate and spice before cooking so you have a little fat on both - you will also get a good smoke ring around the flat on both sides.
When I was in Galveston Texas, I went to a little place called Leon's where Leon was kind enough to take me into his kitchen where he explained he keeps the point on the flat as its keeps the flat more moist even when serving.
just my 2 cents but there can be arguments for both ways I guess
Kernscookin
Knows what a fatty is.
I enjoyed that. Thanks
