Brisket ~ Foamheart

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Looks a lot better then the one pound I bought for $19.95 last night!
 Thanks, I think. I was thinking of making sandwichs and selling 'em out by the road for .50 a piece. I thought of .75 but I don't have store bought bread, I'll have to use homemade, then wrap 'em up in waxed paper.

For 20.00/ a pound I hope you got lots of really good sides and some awesome pickles. LOL When a kid and we had brisket, all we got with it was sliced onion, sliced bread and a pickle. You learn to ration that bread till you're full.
 
Looks a lot better then the one pound I bought for $19.95 last night!

 Thanks, I think. I was thinking of making sandwichs and selling 'em out by the road for .50 a piece. I thought of .75 but I don't have store bought bread, I'll have to use homemade, then wrap 'em up in waxed paper.

For 20.00/ a pound I hope you got lots of really good sides and some awesome pickles. LOL When a kid and we had brisket, all we got with it was sliced onion, sliced bread and a pickle. You learn to ration that bread till you're full.

It was definitely a compliment! And $19.95 was for a pound of meat only,sad part is the wax paper it was served on probably had more flavor then the brisket.
 
Excellent looking brisket! Haven't tried one in my MES for over a year. You've convinced me to try it again!
Thank you

Everything we all talk about and try on here is just something different. If ya want to smoke anything and it be good, its just a low and slow process. Salt and pepper rub, maybe 200 smoking temp. Oh yeah it'll take awhile, but it will be tender and flavorful. heck you can throw it in tin foil in the oven for 6 hours and its just as tender.

I have never smoked/cooked anything I can remember that couldn't be eaten. We get all excited about steps included, enhancements, prep, smoke, etc etc....

Its really just heat & meat, low and slow.

Brisket is a good thing. BTW if you have to cut a corner so your meat will fit in the chamber remember how good chili will be in a few months!
 
Thank you


Everything we all talk about and try on here is just something different. If ya want to smoke anything and it be good, its just a low and slow process. Salt and pepper rub, maybe 200 smoking temp. Oh yeah it'll take awhile, but it will be tender and flavorful. heck you can throw it in tin foil in the oven for 6 hours and its just as tender.

I have never smoked/cooked anything I can remember that couldn't be eaten. We get all excited about steps included, enhancements, prep, smoke, etc etc....

Its really just heat & meat, low and slow.

Brisket is a good thing. BTW if you have to cut a corner so your meat will fit in the chamber remember how good chili will be in a few months!

It is true... In all my cooking adventures there has only been a couple of things that were so bad they had to be tossed. Little heat a little smoke and you have some good eating
 
Awesome brisky my friend !
icon14.gif
Thank you sir. So when we gonna get to see some new exploits from the dynamic duo, the sous chefs extraordinaire!
 
Awesome brisky my friend ! Thumbs Up

Thank you sir. So when we gonna get to see some new exploits from the dynamic duo, the sous chefs extraordinaire!

Haha, well I had one of them help me with some snack loaves this weekend ! They are really getting the hang of this stuff & helping a bunch ! I just hope they still let me help in a couple years ! :biggrin:
 
 
LOL..... OK, I told ya'll not to play so loud, ya done went and woke up Brian!! There will be hell to pay now!
th_HaHAAHaa.gif


Okay, so I am behind on posts. Some of us are not lucky enough to be retired. YET.  68 flights on American Airlines so far in 2015. ...but who's counting? 

Anywho... You cooked that brisket like a real Texan. LMAO... Back at ya brother. 

b
 
Hey you make like ;em with more. I have rubbed some strange stuff over the years. I just think that the black pepper goes perfect with brisket, and salt, well its salt.

I just injected and wrapped up another tonight. Sunday lunch should be great. I am thinking of doing what I saw someone say on another thread I think, low and slow. Maybe 220 and one long smoke. Not sure yet.

But just salt and pepper is hard to beat. After so long I just got tired of the constant next best thing.

It was good enough for the cowboys!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky