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Recent content by la cocinita
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Briskets going in the smoker!
UPDATE: Small brisket took 7 hours, big one almost 8 hours. I like to separate the point and flat after cooking, so the whole point is removed along the drizzly fat line between the muscles and set aside for burnt ends. Flat gets sliced and vacuum packed using my trusty VacMaster, along with...- la cocinita
- Post #6
- Forum: Beef
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Briskets going in the smoker!
This mornings adventure is 2 choice briskets for Christmas presents tomorrow. Average weight choice briskets - a 12 pounder and a 13 pounder - from Just Good Meats here in Omaha. Trimmed and seasoned with Billy Bucks Smokehouse Rub (Sugar, Salt, Paprika, Onion Powder, Garlic Powder, and...- la cocinita
- Thread
- Replies: 5
- Forum: Beef
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