-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Search results for query: *
- Users: BeakerAthena
- Content: Threads, Posts
- Order by date
-
Hello everyone!!!
"I agree that you should try and separate the flat and the point. Also, make sure you trim the brisket well. If you want more crust, you want more meat exposed" This was my plan. I actually watched a few videos this past weekend on separating the flat from the point, and proper trimming. I...- BeakerAthena
- Post #6
- Forum: Roll Call
-
Hello everyone!!!
Awesome. So, not to be a big dummy, but say 9-10 hours, flat being done earlier... right? I think I've got it.- BeakerAthena
- Post #3
- Forum: Roll Call
-
Hello everyone!!!
I've been smoking meat and veggies for quite a few years, but Brisket is still a new territory for me...I need help with my Brisket question. I have a Masterbuilt Sportsman Elite 30in Electric Smoker. With that being said, know that I 'learned and self-taught' myself on a real smoker. Brisket is...- BeakerAthena
- Thread
- Replies: 7
- Forum: Roll Call
-
Freezing multiple briskets
Thank you for the clarification. I thought that's what it might be, but didn't want to assume.- BeakerAthena
- Post #8
- Forum: Meat Selection and Processing
-
Freezing multiple briskets
Hi, what is this "wet-age" you speak of?- BeakerAthena
- Post #6
- Forum: Meat Selection and Processing
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
