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re: Who smokes the best brisket on this site?
Posted on 7/22/22 at 12:10 pm to Hugh McElroy
Posted on 7/22/22 at 12:10 pm to Hugh McElroy
Made this a week ago.
I gave her very little attention but it turned out pretty strong. Prime from HEB.
I gave her very little attention but it turned out pretty strong. Prime from HEB.
0
Posted on 7/22/22 at 12:10 pm to SneezyBeltranIsHere
Did you put that brisket in a dryer?
Posted on 7/22/22 at 12:11 pm to Hugh McElroy
quote:
Aaron Franklin advises trimming quite a bit
i wouldnt argue with him, but he knows how to trim meat. assume most people dont. in that case, better to trim after you cook.
Posted on 7/22/22 at 12:11 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.
This is bad advice.
Posted on 7/22/22 at 12:11 pm to Hugh McElroy
Going to try that out 
Posted on 7/22/22 at 12:16 pm to Hugh McElroy
Who smokes the best dope on this site?
Posted on 7/22/22 at 12:17 pm to 3down10
quote:
Fat is not bad for your heart.
:kige:
But in moderation.
Wild turkey is delicious and lean but that blob you buy in a grocery is terrible for you. Same with brisket, as cooking with lots of fat makes it taste better but eating ALL that fat after cooking is not good.
quote:
Glucose/sugar damages them.
I can buy that. Problem is sugar is not always where you think it is. I think the USA was 3% diabetic in the 1940's and more like 70% now. Fake sweeteners (like the "sugars" in processed foods) and added sugar are big culprits. The other hidden sugars carbs and starches are dangerous too. I love real Southern whipped potatoes but they are terrible for your health.
Posted on 7/22/22 at 12:19 pm to PIGSKIN
quote:
Who smokes the best dope on this site?
The dude riding with Ainias Smith, I guess, if he's on the site.
Posted on 7/22/22 at 12:19 pm to Hugh McElroy
quote:
Is this site really so far gone that an offseason meat smoking thread is frowned upon?
Having lived my entire life east of the Mississippi, I admit I was late to enjoying and appreciating brisket( not until the last decade).
For opposing fans, if you make it to Auburn for a road trip, the brisket at Bow & Arrow is really very good. (Same chef as Acre.)
Was in Houston this Spring for a conference, and went to Truth BBQ on a recommendation. The brisket was out of this world. Assuming that's a pretty good marker/standard, the brisket at Bow & Arrow is right up there with it.
Posted on 7/22/22 at 12:20 pm to Hugh McElroy
Keep the brisket bullshite on orange bloods dot com
Posted on 7/22/22 at 12:20 pm to Hugh McElroy
quote:
Okay, I know it's not really me. But this came out really nice. I need to trim more fat off next time.
Looks like you went to Dickeys
Posted on 7/22/22 at 12:20 pm to PIGSKIN
quote:
Who smokes the best dope on this site?
I hope it is Stingray if he still posts on tRant
Posted on 7/22/22 at 12:21 pm to Hugh McElroy
quote:Do we need to give you a like Brisket Boy?
Home & Garden
Posted on 7/22/22 at 12:26 pm to AU6X
quote:
Was in Houston this Spring for a conference, and went to Truth BBQ on a recommendation. The brisket was out of this world. Assuming that's a pretty good marker/standard, the brisket at Bow & Arrow is right up there with it.
Truth is good. If the Auburn place is competitive with it, then it's legit.
The truth is that there is a lot of information out there now, so regional food advantages in regards to specific food processes are disappearing.
Posted on 7/25/22 at 10:49 pm to Hugh McElroy
Here’s a couple flats I did over July 4. I did them on a new vertical smoker that was difficult to get dialed in at first. They were a little dry.
Grass fed smallish flat:
Competition flat (fatty end):
Grass fed smallish flat:
Competition flat (fatty end):
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