Skinny Man
Wandering around with a bag of matchlight, looking for a match.
I'm looking for advice on the best way to cook a brisket. Thanks!
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Brisket Advice
- Thread starter Skinny Man
- Start date
Well, I will tell you right now you will get a varied many ways from this group. I am a fan of low and slow, 225-250* for 16-20hrs. But Bludawg's hot and fast is vary popular around here
What type of cooker will you be using?
Whatcha cookin on?
Rockinar
is Blowin Smoke!
What type of cooker are you using?
Leftwngr
is one Smokin' Farker
Rule 1 - crap in, crap out. Buy good meat. Some folks reason that since it is a first cook, they'll skimp on meat quality until. they learn. Dont do it. Choice or better, and buy the whole packer.
Rule 10 - slice across the grain. Flat about big boy pencil width. Point for burnt ends will be cubed. Point for slices about elementary school pencil thick (that chubby navy blue thing).
Rules 2-9 will vary greatly depending on tastes and cooker.
Have fun. Take photos. Relax... it is bbq, not mine engineering. Folks around here can give you blow by blow instructions for pretty much any kind of cooker.
Good luck!
Rule 10 - slice across the grain. Flat about big boy pencil width. Point for burnt ends will be cubed. Point for slices about elementary school pencil thick (that chubby navy blue thing).
Rules 2-9 will vary greatly depending on tastes and cooker.
Have fun. Take photos. Relax... it is bbq, not mine engineering. Folks around here can give you blow by blow instructions for pretty much any kind of cooker.
Good luck!
