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With relative few exceptions, most who cook briskets hot and fast start out with high-quality briskets. Most of the competition cooks who cook hot and fast (like Myron) cook Wagyu briskets, which are loaded with fat that tends to melt at a lower temp, and doesn't need to reach the same temps as...
What's your flavor profile going to be? Depending on that, here are some recommendations based on what I put in m brine:
Tuscan (or, savory) brine-
chicken stock
onions
garlic
lemon zest that I've lightly beaten to release essential oils
lemon juice
Worcestershire
salt
a little sugar...
First off, thanks, all!
Second- as requested, Woodcutter!
And here's the 26.75 with the Smoke-EZ. I snapped these real quick the day I put it together.
Hope these help! These were pics that I took on-the-fly without thinking I'd use 'em again, but I'm glad I had them to offer
Good morning, all!
I actually created an account quite awhile ago to see some pics, etc that were posted, but this will be my first post.
Texas guy here, from the McKinney/Frisco area north of Dallas. I've been cooking for quite awhile, do some small catering, and I compete as well.
I have...