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Discussion in 'Beef' started by gary s, Jul 5, 2015.
Gary That is the finest looking Brisket,I have seen in a while.Thanks for sharing.
Guess that proves you CAN follow your own advice!
:yahoo: AWSOME! :yahoo:
LOL----Richie just made me think of when I saw a Brisket that looked that good. I know when it was. It was the last Brisket Gary Smoked !!
I wish he'd make one at the other "East Texas"---That's about 5 miles from my house!!!
Thanks Bear very kind, I wish I was that close
Great looking cook! I'm planning on doing one soon. I'm trying to get all the info I can on how to cook, prep and cut it properly. Can I ask why you didn't cut the point off and just slice up the flat? Is cutting the point off not really necessary? I have never done one, just watched on tv and it looks like they always slice off the point for burnt ends
Any/all input would be appreciated...thanks!
Most of the time I just slice it all and don't separate it. Just remember the other end changes direction with the grain. Slice across the grain.
If you mess up and slice some with the grain, No Problem Just chop it it up for a nice chopped sandwich
When you say the "other end" are you referring to the flat once separated from the point?
Take the flat, look for the way the grain is....then cut slices in the opposite way?
I appreciate the response and feedback.
Nice looking brisket!:drool I have come to expect no less of course!oints:
Yep, Sorry I should been a little more specific
Never too late for Briskie, had leftovers for lunch today... mmm good!
The more I look at this brisket the more I like it Gary. Specifically I like the way its trimmed. Just the right amount of fat. It's solid and squared. Did you trim it yourself or is this brisket a special order?
If you trimmed it yourself may I suggest a tutorial post? I'd like mine to show as well as yours do.
Hey Brian, I got it at Super One they have them on sale right now. I just look through them and find the best looking one I can. In fact I asked the guy in that department to bring out a bunch more for me to look through. That one looked the best, I did a little trimming like always, Trimmed the fat cap down till it was about a quarter of an inch and trimmed off all the taggles and trimmed off a few real thin pieces kinda squared it up. I like em to look good (Not Just on the Plate
A work of art. Looks perfectoints:oints:
Thank you Charcoal Junkie I appreciate it
DANG IT MAN!!!! That is a great post, got my mouth watering - yep better late than never is true on this deal
A full smoker is a happy smoker
Excellent job Gary. I sure wish I could make brisket like you - some day, right?
Heck of a smoke ring there too -
Thanks Bryce, Jump in a give it a try It's really not that hard