Started By
Message
Who smokes the best brisket on this site?
Posted on 7/22/22 at 11:51 am
Posted on 7/22/22 at 11:51 am
And why is it me?
Okay, I know it's not really me. But this came out really nice. I need to trim more fat off next time.
Okay, I know it's not really me. But this came out really nice. I need to trim more fat off next time.
12
Posted on 7/22/22 at 11:52 am to Hugh McElroy
They have Facebook groups for this nonsense.
Posted on 7/22/22 at 11:52 am to Hugh McElroy
Posted on 7/22/22 at 11:52 am to Hugh McElroy
Leave the fat when cooking, trim it after cooking. Removing the fat before cooking and not removing it after are equal bad calls.
Don't get me wrong, fat is delicious, but as you age the heart damage is not worth it.
Don't get me wrong, fat is delicious, but as you age the heart damage is not worth it.
Posted on 7/22/22 at 11:53 am to VolsUberAlles
quote:
Facebook is shite. Why would I do Facebook?
Is this site really so far gone that an offseason meat smoking thread is frowned upon?
Posted on 7/22/22 at 11:54 am to SneezyBeltranIsHere
Mine looks a thousand times better than Lincoln's dry failure.
Posted on 7/22/22 at 11:54 am to Cheese Grits
quote:
Leave the fat when cooking,
Maybe. Aaron Franklin advises trimming quite a bit.
Posted on 7/22/22 at 11:55 am to Hugh McElroy
quote:
Is this site really so far gone that an offseason meat smoking thread is frowned upon?
Not in my book, but I am a fan of brisket. Seems unAmerican to not like brisket.
That said, a brisket post by a TAMU fan is just going to foster pole smoking by TAMU fans.
Posted on 7/22/22 at 11:55 am to Hugh McElroy
Damn that looks good. What sauce are you using?
Posted on 7/22/22 at 11:57 am to Captain Crown
I make one. Ketchup based with vinegar and a little brown sugar and a little of this and that.
Posted on 7/22/22 at 11:59 am to Hugh McElroy
quote:
I make one
Posted on 7/22/22 at 12:00 pm to Hugh McElroy
That looks pretty damn good Hugh. Got my mouth watering a little. Good job. 
ETA: I know some advise removing more fat, but I like mine just like you have it. Brisket is too often dried out, so I'd rather folks leave a little fat.
ETA: I know some advise removing more fat, but I like mine just like you have it. Brisket is too often dried out, so I'd rather folks leave a little fat.
This post was edited on 7/22/22 at 12:02 pm
Posted on 7/22/22 at 12:01 pm to Captain Crown
It's crazy easy.
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons
Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons
Worcestershire sauce
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Posted on 7/22/22 at 12:02 pm to Hugh McElroy
Let me know when you catch up
Posted on 7/22/22 at 12:03 pm to RockyMtnTigerWDE
That looks great!
Posted on 7/22/22 at 12:04 pm to Hugh McElroy
I wish it were mine or wish yours was even mine.
Although my last go was the best I have done yet on my brisket. Came out pretty moist.
Posted on 7/22/22 at 12:05 pm to Hugh McElroy
quote:
I make one. Ketchup based with vinegar and a little brown sugar and a little of this and that.
I used to make my own sauce, then I found this:
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_445d299d-e45e-4017-bfc3-2af4c3e4b2d0.png)
If I want more of a vinegar or mustard base, I'll still whip up a sauce, but for most bbq, I now go with this.
Posted on 7/22/22 at 12:05 pm to SneezyBeltranIsHere
Why does he have the bear claws? Is he shredding some of that? Why would you do that with brisket?
Please tell me he had a pork butt out of frame and he was pulling it with those.
Please tell me he had a pork butt out of frame and he was pulling it with those.
Posted on 7/22/22 at 12:08 pm to BhamTigah
I need to try that!
This is my favorite store bought:
This is my favorite store bought:
Posted on 7/22/22 at 12:09 pm to Cheese Grits
quote:
Leave the fat when cooking, trim it after cooking. Removing the fat before cooking and not removing it after are equal bad calls.
Don't get me wrong, fat is delicious, but as you age the heart damage is not worth it.
Fat is not bad for your heart. Cholesterol repairs your arteries and veins.
Glucose/sugar damages them. The buildups occur because people keep damaging their arteries and veins, and they keep getting repaired.
In the past, they saw this cholesterol build up, so they assumed the fat was the problem. But it's turned out it's like a WWE match, where only the 2nd guy gets caught/blamed.
Page 1 of 2
Popular
Back to top
Follow SECRant for SEC Football News