- Joined
- Jan 3, 2014
- Location
- Detroit...
brisket is my spirit animal.
what separates brisket from other bbq is the process. there is something satisfying about the entire cook. from selection to trimming from the cook to the rest period. if you are not following the way you are destined for failure
not all briskets speak to me. one of the first steps to a successful cook is selection.
I always start the cook the night before serving. this time is very therapeutic. the trim is rather heavy. anything that lacks potential is removed.
unless I'm feeding a crowd I may trim alot of meat off. I'd rather grind it up than have leftovers of subpar bbq. this brisket has even thickness on the flat and only a little weird flap on the point so I didn't trim much meat. I also go as far as to round the corners and edges as well as smooth things out a bit.
pepper is briskets spirit animal. it is the only must when seasoning. I always to a coating of whatever rub I'm feeling flavorwise and then enough pepper to satisfy the beef.
after a couple hours we check and flip.
what separates brisket from other bbq is the process. there is something satisfying about the entire cook. from selection to trimming from the cook to the rest period. if you are not following the way you are destined for failure
not all briskets speak to me. one of the first steps to a successful cook is selection.
I always start the cook the night before serving. this time is very therapeutic. the trim is rather heavy. anything that lacks potential is removed.
unless I'm feeding a crowd I may trim alot of meat off. I'd rather grind it up than have leftovers of subpar bbq. this brisket has even thickness on the flat and only a little weird flap on the point so I didn't trim much meat. I also go as far as to round the corners and edges as well as smooth things out a bit.
pepper is briskets spirit animal. it is the only must when seasoning. I always to a coating of whatever rub I'm feeling flavorwise and then enough pepper to satisfy the beef.
after a couple hours we check and flip.