I thought about it and the only problem a newbie is likely to make that would result in a bad result is if they had a bad insertion point for the therm probe. I know it takes about 9 hours to cook 2 8# butts in my smoker, so if the beeper goes off 4 hours into the cook, I...
You do not have to be as brutal as I was about it and if it's a choice brisket or has less fat marbling, it's probably a good idea to leave at least some of the fat on the flat (left side of image above) of the brisket. The point (right side of image above) of a brisket...
We might point in that direction.I'm sure that there are folks that can produce a fine "chicken fried tofu",but there is a frying joint, near Smokin's home ,that produces the "greatest fried chicken".Fans of "great fried chicken" probably want our tips on how to replicate this, for...
Place the fattier point of the brisket closer to the fire. The extra fat will help insulate it. The flat end of the brisket should be closer to the smoke stack. Always use a water pan to help keep moisture in the cooking chamber and avoid burning. How long to cook brisket Ask any ...
It looks like a lot of the flat end has been cut off. I ran into that from one of our local meat suppliers. It limited the amount of sliced meat I could serve to customers. Funny thing is, they really went for the chopped point more than I thought they would. ...
there was just this one stubborn part in the thickest area (near the fat seam that connects the point) that was roughly 10 degrees lower than the rest of the flat, so I waited until that area was tender / felt like butter which was around 192F. My instinct tells me that maybe that...
This recipe to me is "different". It'll work, it's pretty simple, but it's not a traditional brisket. Don't get me wrong, if someone says they want something different for their brisket, I'll point them here to try it, as so many people like it. ...