angryelfFan
is one Smokin' Farker
... I'll be damned if it didn't turn out great. I have done baby backs and butts without water but thought a brisket would be a real test. Yep, it passed. Reserving water for hot summer days only.
Still in the package.
I did just an ok job on trimming. The fat cap ended up too thick but hey, this is the first one of the season. Always an uneasy feeling trying to gauge it. I have another brisket in the fridge for next week and more practice. Tossed her on at 5 am with just salt and pepper.
Checked it at 3 hours in and tossed this on. My FIRST FATTY (naked of course). Wow, what a new family favorite that is. Quick, easy and delicious!
"Look ma, no water"
Wrapped in butcher paper about 6 hours in and prepared to ride out the stall.
Took her off at 9 1/2 hours at 195 and into the cooler. My dog usually doesn't wear a shirt but he has a 4 inch gash in his front right quarter panel. Some how, the wife blames me. Stitches are coming out this week.
And now for the money shots.
Still in the package.
I did just an ok job on trimming. The fat cap ended up too thick but hey, this is the first one of the season. Always an uneasy feeling trying to gauge it. I have another brisket in the fridge for next week and more practice. Tossed her on at 5 am with just salt and pepper.
Checked it at 3 hours in and tossed this on. My FIRST FATTY (naked of course). Wow, what a new family favorite that is. Quick, easy and delicious!
"Look ma, no water"
Wrapped in butcher paper about 6 hours in and prepared to ride out the stall.
Took her off at 9 1/2 hours at 195 and into the cooler. My dog usually doesn't wear a shirt but he has a 4 inch gash in his front right quarter panel. Some how, the wife blames me. Stitches are coming out this week.
And now for the money shots.
