THANKS RE: Bride's too-trimmed brisket!!!

Unknown · June 2005

Thanks everyone. I guess I'll use the bacon approach, since none of the attendees are concerned with Kosher/Pork issues (I probably should have mentioned that in my posting). I also might chicken out and buy a new brisket, becuse I REALLY want to do it right this time (just visited Texas for the first time, and had an inspirational brisket sandwhich at a roadside BBQ stand - so I am all psyched!).

Adrian B. · June 2005

Well Reverend, instead of spending all that money on a new brisket, just throw you some bacon on it. It'll be fine. :~)[p]If you REALLY want to spend a few dollars, then just go get a boston butt and put it on the rack above the brisket, and the fat will drip down nicely on top of the brisket.

sprinter · June 2005

Rev. Logger,[p]Dont spend good money on bacon that will be pitched when the brisket is done. Put the butt above the brisket and it will do the exact same thing, only you'll have the pork to eat when you are done with the cook. Much better option in my opinion, but we all know what they say about opinions. Hope the cook goes well. Your family is in for a real treat.[p]Troy

fishlessman · June 2005

sprinter,
its always good to fill the egg up for future dinners, the pork freezes well and the lumps already burning. the last one i did is in the freezer and this weekend there will be some more. even the bone gets frozen for a future soup

THANKS RE: Bride's too-trimmed brisket!!!

Comments

Categories