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2 article submissions by the SmokingMeatForums.com community.

Brisket Separation Technique

There's been alot of questions about identifying the point and flat then separating the two, so, I figured I'd show my technique..   Here is a normal packer brisket. This weighs in at about 16 lbs.   Here I have outlined the "corn" or "kernel" with a piece of butcher twine.   This string shows where the point and the flat meet. The flat is atop right of the string.   Again on the other side. Notice the definate line of fat all the way around. I like to remove the corn first.   Again, here's the separation line. Cut along the... read more

Brisket Marinade And Rub

I just thought that I'd share my favorite brisket marinade and rub recipes here.    Brisket Marinade 1 1/2 cups red wine 1/2 cup olive oil 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1 1/2 tablespoons lemon juice 1 tablespoon wine vinegar 1 tablespoon kosher salt 1 teaspoon cayenne pepper 1 tablespoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons black pepper   Brisket Rub 1/2 cup paprika 1/3 cup brown sugar 3 tablespoons garlic powder 3 tablespoons onion powder 2 tablespoons oregano read more

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