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new brisket idea

post #1 of 12
Thread Starter 
being from texas & doing countless cookoffs,caterings,fundraisers.. little league etc. i'm going to split a 20 lb brisket 4 ways for memorial day. slice down in 1/2 & split in 1/2(yah i know) but i will flour & braise the "raw" sides before putting on the smoker. not touching the fat cap. also gonna do a few chix 1/4s, a meat loaf & a fatty w/ dogs & brats just to see what this ecb can do w/ a couple temp mods- if i have to cheat & use the oven for a bit i will(just for sanitary reasons).i will post pics & try to use the pit as much as possible. like i said this is trying new mods. the food photos will come as i "get r' done" lol. happy smoking fer mem.day wkend- btw i also have to do the vfw bring a plate & do the parade thing. plant yer flag & light yer pit-gypsy.PDT_Armataz_01_41.gif
post #2 of 12
Good luck with the cook gypsyseagod. Let us know how that brisket comes out, don't forget the camera for our Q view.

Keep Smokin
post #3 of 12
Sounds great gypsy. I'll check closely for the pics. It is so much fun to watch a plan come together. Have fun.
post #4 of 12
Hey Gypc what part of Texas were you from.
post #5 of 12
Sounds interesting, make sure you let us know how it turns out.
post #6 of 12
Thread Starter 
msmith- from port aransas,tx.
post #7 of 12
I have been there a couple of times loved to go to Salty Dogs and have a few.
post #8 of 12
I think there's a bunch of texans (ex and current) on here. I'm originally from Sweetwater.

post #9 of 12
I often split my brskets before smoking without brazing 1st. Never had a problem. Good luck!
post #10 of 12
Thread Starter 
ms knows.. i bet even met "marlin " the dog....the owner' dog has it's own stool & all pooches welcome @ any bar in port A.
post #11 of 12
Thread Starter 
i have never split a brisket- thats a sin in this state( ya have no clue how seriously texans take food) - beans in chili is an automatic disqualification in any tournament. anyway- i don't want to lose any juice so it's a new idea- i may just do a whole brisket( only way i ever have)no sense screwing around @ 3 bucks a pound.but thanx for the ideas- if meat ever gets cheap again i want to do a turkey/crawfish/venison sausage stuffed brisket.
post #12 of 12
I am from Big Spring, just a little West on I 20.
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