FromthePitBBQ
Knows what a fatty is.
Ron L - pics aren't working again! Help!!!!!
I'm not sure if this has been asked or not but after rinsing off, do you need to let it come to room temp or can you go right to cooking? Thanks in advance. I am trying a big boy in my Master Craft electric for father's day. The first one was small and I dried it out.
I'm getting nervous, it's been on for 14 hours. The point has felt like butter for the past 3 hours but the flat still has a little firmness. I'm scared to death I'm going to dry it out. If anyone is listening right now, I need some encouragement...
I'm getting nervous, it's been on for 14 hours. The point has felt like butter for the past 3 hours but the flat still has a little firmness. I'm scared to death I'm going to dry it out. If anyone is listening right now, I need some encouragement...
Electric smoker, 255 degrees for the first 11 hours then noticed the grill shut off so I put it on 260 and it's been another 3 hours.
This is why I'm nervous, that and I've not been successful yet.
Either too long, or you used a dull knife, or a serrated knife that pulled it apart.
Regardless, how's it taste?
Since it's shredded, you can always use it for Brisket nachos, Brisket Tacos, pulled beef sammies.... the list goes on.
Maybe you cut it at the wrong angle? I've had to happen too and it falls apart.
It probably was the knife. Everything tasted great. I'm calling it a success and I'm going to buy a new knife just for brisket.
Or... you could just sharpen the knife. Pretty much any knife will slice meat if it’s sharp enough.
VR,
Harold
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