Recent content by tlhiv
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Cooling/Freezing Before Slicing
About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp. Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the... -
Thanksgiving Brisket (Soup to Nuts)
I like to trim as much surface fat as possible before applying my rub so that my finished brisket has essentially no fat in the finished bark. I have concluded that there is plenty of fat and connective tissue within the brisket to keep it moist. -
Thanksgiving Brisket (Soup to Nuts)
I've never eaten burnt ends nor smoked them (although I have read plenty on them). To be honest, I'm not sure what part of the point I should dice up for the burnt ends. Also, FYI, in case there was any confusion, that's a Boston Butt on the sheet and in the smoker with the brisket. -
Thanksgiving Brisket (Soup to Nuts)
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Thanksgiving Brisket (Soup to Nuts)
Here is some Q-View from a brisket smoke that I did back in November. It was even more delicious than it looks.
