brisket smoke
- Thread starter MadJack
- Start date
next time i'll get a whole brisket and try those.
i like poison :shrug:
i'll just run 10 miles after i eat to pay for it :lol:
Wondering if you should cut the ends off before cooking though :shrug: Usually you let meat rest before cutting into it...........
That is perfectly normal. Don't change a thing. It just means that the fat is starting to break down.
:00hour
Everybody chowing down. A little on the dry side but so tender it was falling apart and I had to make very think slices. I ate some on a Jimmy Johns sub roll with BBQ sauce, cole slaw and horseradish :0074
I am sorry that it dried out. Having the point piece on top may help avoid that. Not sure. Sometimes that happens. Maybe take it to 200 next time and see if that keeps it more moist.
I seriously don't think a apple juice spritz helps moistness. But that is just my opinion. Just seems apple juice helps with flavor but not moistness.
I agree. Apple juice runoff and pork drippings make for an awsome baste in the foil stage. plus, the apple juics provides a welcome sweetness on the spiced crust:0074
it looks really good .
I will get a green egg in the future and try all this stuff out.
Briskit seems to be the most difficult meat cut to cook imo.
When I get briskit from alot of BBQ places its a crapshoot if it will moist and juicy or kinda dried out.
:shrug:
I will get a green egg in the future and try all this stuff out.
Briskit seems to be the most difficult meat cut to cook imo.
When I get briskit from alot of BBQ places its a crapshoot if it will moist and juicy or kinda dried out.
:shrug:
