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One of the hardest lessons is how early to start. Seems you started just right! Better to rest than stress!
Point, welcome and glad to see a brisket beginning!
Welcome to the forum Pennstater and I'm sure you'll enjoy smoking meat! I got into smoking about 4 years ago and this forum has been invaluable since I found it. Nice looking chicken, check out one of those "beer can chicken" recipes, they sell stands all over the place but with a little...
I was really close to picking up one of Snake River's gold briskets. I get a little impulsive around tax return time. But decided to check local stock first. Glad I did, this was only 15 cents more per lb than the angus brisket at C&C.
Thanks for the points!
I usually get my brisket from the Cash and Carry but thought I'd try one of these prime grade briskets from Costco.
Rubbed 12 hours before smoke
Rub: SPOG + red pepper flakes, ground mustard, paprika, Tony's cajun and some Sazon
Injected right before I put in the smoker
Injection: 1/2 cup...
There used to be an Emmon's Meat Market near Corvallis, OR that had the best damn jerky I've ever wrapped my lips around, wouldn't happen to be the same family would it?
Glad to have you sir, I could certainly use more wisdom!
That brisket looks great and I am really thinking hard about pulling the trigger on a BGE.
One question, I thought the purpose of wrapping the brisket during the stall was to power through the stall. Basically to shorten the time of cooking? I think you may be able to finish a little sooner by...
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