With brisket pricing coming back to reasonable levels i finally feel safe experimenting with them.
Picked up an 11 lbs yellow tag brisket for $22 and im gonna pan it.
Basic salt and pepper and my normal trimming.
So how do you "panheads" do it?
Pan the whole time or after a bit?
Pan uncovered/covered or both?
Add liquid?
And dont anyone try and talk me out of it
Picked up an 11 lbs yellow tag brisket for $22 and im gonna pan it.
Basic salt and pepper and my normal trimming.
So how do you "panheads" do it?
Pan the whole time or after a bit?
Pan uncovered/covered or both?
Add liquid?
And dont anyone try and talk me out of it