Naw this was from a butcher shop/deli. Probably a hole in the wall place knowing this guy...

Great stuff though.
Posted via Mobile Device

CAN I HAZ????

I tried something a little different this time you might try. Trim the large fatty pieces off the brisket in as large pieces as u can. Reserve them. Rub it and smoke it. Then half way through the cook, lay the dat pieces back on it. The smoke flavor is developed, the crust is made, then you let the fat render over it for several hours. Remove what's left of the fat pieces and slice. It was one of the better ones I've made

Seriously, if you were here I'd cut you a double wide.

My wife doesn't like meringue and my daughter is iffy on it. I had two small pieces tonight and plan to eat two bigger ones tomorrow (one for breakfast and one for dessert) and repeat that on Monday. If my wife and daughter don't warm up to it, there is still some pie in that plate Tuesday morning and by then it is getting iffy bacteria wise.

I'm gonna be in a diabetic coma too. Not to mention the six eggs and stick of butter. America, **** yeah.

The weather has been fail, but so far I have got Grilled Chicken and Pork Chops in. Still want to get some grilled Sausage Biscuits for breakfast tomorrow morning.

Last night we had a BBQ at a friends house. Chicken breast, carne asada, and kielbasa. Lots of sides to go with it. Today we going to do chicken tacos on the grill. Can't wait until I get my weber kettle grill (22.5 grill). Right now I'm rockin' the smaller version (Smokey Joe).


When I get the bigger one, it's going to be ribs ribs and ribs.

Read this too late, but it's now on my long list of things to try... Thanks..

http://img.tapatalk.com/61473c72-af1a-ee70.jpg


I had to do it fellas. $149 at Walmart plus $6 for the Weber cover. I'm ready to rock.

Is brisket tender? I have an infrared grill I can get some smoke in.... Give me a temp and time to cook

Get that girl dirty... New grill smell....only good for one day!

225-230... Low and slow...

Ok let me axe you another question..

I also have an Orion Cooker/Smoker as shown in the video below

<iframe width="420" height="315" src="http://www.youtube.com/embed/-RNNP2sLTOE" frameborder="0" allowfullscreen></iframe>


Now watch this if you have time and tell me if you think this unit will work good at cooking this.

<iframe width="420" height="315" src="http://www.youtube.com/embed/5bbs1JpkgGE" frameborder="0" allowfullscreen></iframe>

I have a friend in Baton Rouge who uses his Orion all the time for brisket and loves it. He admits Louisianians know nothing about BBQ, but he says it's tasty.

Thanks... I will try it, never cooked or ate a brisket before

Fat cap up, cut against the grain.