T
thd610
Guest
Picked up a small brisket from Wal-Mart about a month ago, and it has been hanging out in the fridge, until today.
Trimmed it up.
I am confident in saying the aging did affect the meat. The muscle was very loose and pliable.
Seasoned with BPS Cash Cow, and let it soak in.
Then hit it with Q-Salt just before going on the smoker
On the Yoder at 225
After a couple of hours, I turned the heat up to 275. Here it is before the rest.
After a couple hours in the cooler.
I just ate it right off the cutting board, with some of the drippings, and some of this. This is not only a good sauce, it is 0 sugar, and 0 carbs. If you eat low carb, You're welcome.
Trimmed it up.
I am confident in saying the aging did affect the meat. The muscle was very loose and pliable.
Seasoned with BPS Cash Cow, and let it soak in.
Then hit it with Q-Salt just before going on the smoker
On the Yoder at 225
After a couple of hours, I turned the heat up to 275. Here it is before the rest.
After a couple hours in the cooler.
I just ate it right off the cutting board, with some of the drippings, and some of this. This is not only a good sauce, it is 0 sugar, and 0 carbs. If you eat low carb, You're welcome.
ound:
