-
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.
Brisket
- Thread starter lemans
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
I hate auto correct
I don't think they are over Burnt No need to fire the brideBurnt ends fire the bride
points waiting for the finish
Richie
geezer
Smoking Fanatic
Yeah I thought they looked pretty good. Gotta have some burnt ends!!!!
I don't think they are over Burnt No need to fire the bride
points waiting for the finish
Richie
Kept it on the smoker till 205
Pepper!!!
nice job
Richie
Richie
That's a fantastic looking brisket!
Well done!
Point!
Al
Well done!
Point!
Al
bahfotl
Fire Starter
Lemans, what was your take on the meat? I didn't see you review. Did it turn out the way you anticipated? What would you do different, if anything?
I liked the way I did the brisket this time. I combined the best of two methods..
Trimmed all the fat cap to 1/4 " , took off all the hard fat, removed most of the fat from the point and you know that thick hard fat that's between the two muscles? Deckel.. well I cut most of that out!!
Injected with beef stock and wortershire .. this is Myron Mixons way!!!
Now let's go down to Texas..Arron Franklin
Equal parts of Salt and Pepper and onto the pit ..
No thermometer!! 3 hours in spritz with vinegar and then waited.. hour 4. Looked at the color of the meat
Nice.. so I wrapped in butcher paper and let it ride..
10lbs took 10 hours in the WSM at 250 ish..
When it hit 205 it went into my cambro.. which in my
House means the Coleman cooler with a few towels..
An hour rest and the taste was perfect juicy and delishous.. I'm a happy camper..
Trimmed all the fat cap to 1/4 " , took off all the hard fat, removed most of the fat from the point and you know that thick hard fat that's between the two muscles? Deckel.. well I cut most of that out!!
Injected with beef stock and wortershire .. this is Myron Mixons way!!!
Now let's go down to Texas..Arron Franklin
Equal parts of Salt and Pepper and onto the pit ..
No thermometer!! 3 hours in spritz with vinegar and then waited.. hour 4. Looked at the color of the meat
Nice.. so I wrapped in butcher paper and let it ride..
10lbs took 10 hours in the WSM at 250 ish..
When it hit 205 it went into my cambro.. which in my
House means the Coleman cooler with a few towels..
An hour rest and the taste was perfect juicy and delishous.. I'm a happy camper..
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
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
