Brisket-let's try this again!

mattdean1003 · 03-02-2013, 01:38 PM

After a week of pain following the spinal tap and blood patch it's time to get that brisket on finally. Cooking about 250 or so, and made the mistake of putting the fat cap up. Had it have been down against the grate, I wouldn't have a BURNT flat. I'm beyond pissed. The butt is fine, it's fAt cap down, but the brisket...I very possibly ruined it. Don't see HOW my grate is sizzling at 250 degrees. It's tough and stringy. I may be cubing it up for burnt ends.

landarc · 03-02-2013, 01:50 PM

There is always chili, chili saves all BBQ.

03-02-2013, 01:38 PM	#1
mattdean1003 Knows what a fatty is. Join Date: 02-27-12 Location: Bogart, GA Downloads: 0 Uploads: 0	Brisket-let's try this again! After a week of pain following the spinal tap and blood patch it's time to get that brisket on finally. Cooking about 250 or so, and made the mistake of putting the fat cap up. Had it have been down against the grate, I wouldn't have a BURNT flat. I'm beyond pissed. The butt is fine, it's fAt cap down, but the brisket...I very possibly ruined it. Don't see HOW my grate is sizzling at 250 degrees. It's tough and stringy. I may be cubing it up for burnt ends.

03-02-2013, 01:50 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	There is always chili, chili saves all BBQ. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que