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The Cen-Tex Smoker said:Love 'em or hate 'em, grass fed cows are (relatively) the same size as grass fed people .
Love 'em or hate 'em, grass fed cows are (relatively) the same size as grass fed people .
Very nice. I've been wanting to try Franklin's method. Where did you get the 16 mesh pepper?
"> Thanks for all the kind words, Guys.
@Dyal_SC - you think you will get to Franklin's again when you come to Texas?
@PlanoPoke79 - brisket is hard to beat when done right and when done right, doesn't need sauce as you well know.
@ccsmoke - I didn't get 16 mesh pepper. I just ground peppercorns in a coffee grinder until I got the coarseness I wanted.
@The_Cen-Tex_Smoker - thanks, that means a lot coming from you.
@Eggcelsior - Soylent green...that is too funny.
@tjv- I got the brisket from the Dallas Farmer's Market form the North Star Ranch booth.
@SmokeyPitt - yup, I got the sauce from one of his youtube videos.
@piney - every brisket is going to be different. I usually start probing when it hits 190 and have had them go as far as 205. When the probe (I used a toothpick this time) slides in like butter with no resistance, its done. This particular one I pulled at 196.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
One fine looking brisket did you trim some fat off the cap? I got one here that will not eat fat under no circumstances, as where I think a little is fine (
I've been a bit more wary of grass fed beef after driving past these oil tanks.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
Griffin said:I was waiting to say hi to you, but you were busy. I think you were setting up lights with Mickey. I tried to say hi to everybody I could. Would have stayed longer had I not had a tire blowout in San Marcus that resulted in me sitting around in Austin for over 2 hours waiting to get a new tire.
I was waiting to say hi to you, but you were busy. I think you were setting up lights with Mickey. I tried to say hi to everybody I could. Would have stayed longer had I not had a tire blowout in San Marcus that resulted in me sitting around in Austin for over 2 hours waiting to get a new tire.
I made this sauce yesterday (along with some deli style roast beef) and love the sweet & tangy taste; substituted chipotle chili powder because I didn't feel like going to the store. There seems to be a TON of butter though, don't see why I couldn't cut this in half and just use one stick, otherwise a pretty good sauce!
I'm trying your recipe Griffin with garlic powder added in the rub. She's cooking right now. Do you turn your brisket over during the cooking process? This is my first Green Egg brisket