Beautiful Brisket Brother!
Point
Disco
Thank you, sir. I love burnt ends. They are fantastic straight out of the smoker. But when I have any left over, they go in a zip lock in the frig. Call me weird but I think they make pretty good cold snacks too. Everytime I walk by the frig I get one.Wow that looks great. Those burnt ends look sooo good. :points:
Thank you, sir. I love burnt ends. They are fantastic straight out of the smoker. But when I have any left over, they go in a zip lock in the frig. Call me weird but I think they make pretty good cold snacks too. Everytime I walk by the frig I get one.
By the way, that first brisket of yours looked great. I see a whole packer in your future.
Smoke it up.
William
I wanted burnt ends so bad.. but my guests were like vultures...lol. And yes I'm already thinking packer. Wife says I'm crazed.
I am 6000 Miles away from you, surrounded by millions of acres of flat land and we are paying about $3.25# here in Argentina.Brisket looks great, but more importantly, where the heck do you live where you can buy brisket for $1.97 a pound?
6000 miles Oh, two ranches over, and on the other side of Texas.
I am 6000 Miles away from you, surrounded by millions of acres of flat land and we are paying about $3.25# here in Argentina.
Meat jumped up about 30% in the last month just by speculators for an upcoming devaluation.
Ah come on, I'm two hours north of you and still smoking.[emoji]9786[/emoji]I live in the refrigerator of the nation, a sub of St Paul Minnesota. Brisket has come down from almost $4.00 a pound to $2.79 a pound for full packers add another $1.00 per pound for a flat. Don't know why anyone would buy a flat and forgo the opportunity to make burnt ends? Although the method I have been using makes the intire brisket tender and jucy which is just as good.
It's so cold here that I won't be smoking a brisket until May or June, but I have no problem taking advantage of a good deal and freezing it until smoking season. My Masterbuilt is seting right outside my patio door handy and ready for some cold smoking. I have never done a cold smoke but I did smok some bacon that I cooked. I'm using it in beans and other dishes that benefit from bacon. Come to think about it, do you know of any dish that don't benefit from bacon?
Awesome smoke William! Nice brisket.
Brian
:points:
I live in the refrigerator of the nation, a sub of St Paul Minnesota. Brisket has come down from almost $4.00 a pound to $2.79 a pound for full packers add another $1.00 per pound for a flat. Don't know why anyone would buy a flat and forgo the opportunity to make burnt ends? Although the method I have been using makes the intire brisket tender and jucy which is just as good.
It's so cold here that I won't be smoking a brisket until May or June, but I have no problem taking advantage of a good deal and freezing it until smoking season. My Masterbuilt is seting right outside my patio door handy and ready for some cold smoking. I have never done a cold smoke but I did smok some bacon that I cooked. I'm using it in beans and other dishes that benefit from bacon. Come to think about it, do you know of any dish that don't benefit from bacon?
Hi William!
Wish I was where you are, we are having better than average weather so far this year so I shouldn't complain it's 33 degrees right now with snow mixed with rain [emoji]128533[/emoji]