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First Brisket ever.......need tips!!!
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SensFan
Posts: 41
Hey guys and gals,
Going to try my first brisket ever next weekend.....just trying to get a feel on how to prep the meat and what is a good safe size to start with? Any tips or tricks will go a long way because at this point I don't even know where to start.
Thanks
Going to try my first brisket ever next weekend.....just trying to get a feel on how to prep the meat and what is a good safe size to start with? Any tips or tricks will go a long way because at this point I don't even know where to start.
Thanks
Comments
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In addition to all the help you will get here, what follows are some great brisket resources-pour through these and you should find answers to your questions;
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
great reading for any new brisketeerKeepin' It Weird in The ATX FBTX
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I started with a 12lb. packer and rubbed it with DP Cow Lick. From my own limited experience and reading others' comments, I think packers are easier than flats, and a good place to start. Plus: burnt ends.[Northern] Virginia is for [meat] lovers.
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I am located in Ottawa Canada....thanks for the reading material I better get studying!!
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packer briskets are harder to come by up there but I'm sure some of your fellow Cannucks can guide you to a good butcher or source.SensFan said:I am located in Ottawa Canada....thanks for the reading material I better get studying!!Keepin' It Weird in The ATX FBTX
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