Thank you I willLet me know if you you have any questions.
Har! There are many great posts on briskets on this forum that could all be stickies but thanks for the compliment!Great info! Thanks for putting in all that work to post, this should be made a sticky!
I did it as a request for some of my viewers. They were afraid to give it a try. A couple have already done it with good results. We all needed someone to show us how easy it is.Looks great and very useful info. Market it as Brisket For Dummies like the books. I remember the trepidation before my first one.
Sounds like a great suggestion!Only way to improve that post would be to advise folks to invest in a "cut proof" glove.
I have severed nerves in my left index finger from trimming a packer.
For under 20 clams much pain and blood loss can be avoided.
Truth. I was a total failure at smoking until I found this forum. So many people helped me to develop the confidence to spread my wings and try different thing.Thank you I will
That is why this forum is so good . Its nice to know you have a helping hand here when things look or are a little more than I/we though.
Always helpful and informative
And sometimes just that little twist on doing something that I might not have thought of
Thanks, Al! I do love a brisket!That’s a fine looking brisket Disco!
Very nicely done!
Thanks, Gary. I love burnt ends too but this reminded me how good that fatty point slice is. However, avoiding fat is not a bad thing!Great tutorial, Disco!!!
I use pretty much the same method, with great results. I can't fit a whole packer in my MES 30, so I have to separate the point from the flat, and use 2 cooking racks (I put the point above the flat so the flat catches the drippings). But the point always goes for burnt ends--otherwise I'd be trimming all the fat off the slices before I could eat it. That's just Miss Linda and me--we don't eat any fat.
People are always afraid to do their first brisket (I know I sure was), but using your tutorial and method really makes the job pretty simple,
Thanks! Let me know how you like it!Great step by step. I will definitely follow this when I do another brisket!
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