07 Sep 20 by member: enr4hisglory
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Looks great. Have a brisket in the freezer but no smoker. I will have to braise mine
08 Sep 20 by member: liv001
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Bring it over! I’ll smoke it! 🤣
08 Sep 20 by member: love2educate
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I bet that is full of flavour!!!
08 Sep 20 by member: melissatwa
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08 Sep 20 by member: love2educate
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08 Sep 20 by member: larilyn
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Love it that way with blackened crust. Nice job.
08 Sep 20 by member: carol655
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Beautiful char! Looks delicious!
08 Sep 20 by member: kattay
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That looks utterly delightful!!
08 Sep 20 by member: KAGrimm
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08 Sep 20 by member: AviaMar
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The bark and ring were on point! Working on a couple of elements, but my brisket game is getting pretty solid 😁
08 Sep 20 by member: love2educate
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08 Sep 20 by member: Joelmel
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I concur! Bark and ring look BEAUTIFUL! What do you use for your cooker? Smoke? Do you inject, or just rub? Got some killer rub and injection recipes if you want to do some trading. The only cooking source I have is a grill, and constantly experiment and create new recipes.
08 Sep 20 by member: thebigguy
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08 Sep 20 by member: wifey9707
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I swear I do have table manners and etiquette. BUT if I got within an inch of that plate, I would grab one of those hunks by the hand, and straight up sink my teeth into the bark of one of those bad boys. SAVAGE! 🍖🍗🤤😵
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All bets are off with BBQ.
09 Sep 20 by member: thebigguy
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Hey! I did a rub with pepper, salt, garlic and onion powder. Smoked overnight at 180 and kicked it up to 250 for 6 more hours. Turned out great! Next time I’ll smoke at 200 overnight and kick it up to 250 to finish. I use butcher paper at the 160 mark to finish and put in a cooler for a couple hours to rest.
09 Sep 20 by member: love2educate
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