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Brisket Love
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DoubleEgger
Posts: 17,188
I've been too big of a chicken to try a brisket until I found the forum. Since it didn't happen if there's no pics, here's the product of 15 hours of love. (I guess I need to start taking I phone pics horizontally. )
Comments
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Very nice! looks very moist and has a nice smoke ring and bark. Great job!
Don't do like I did... My first brisket my wife, @eggobsessed, said that it was the best she had ever tasted and she is from Texas and loves brisket. Well, it was a struggle after that seemed they were all crap until about two years ago... I was just working too hard and needed to refine my technique with the help of a good brisket pitmaster. There is a lot of great advice on here. Looks great!
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Good job my friend. Excellent Smoke Ring =D> =D> . Can you share your technique to get that smoke ring. I'm trying to improve mine.
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Dang nice ring!!! Yes more pics. More is better in food Pr0N. Excellent job =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Nice briskey!
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As far as the smoke ring is concerned, I used about 6-7 pecan chunks evenly spaced in the XL. I was fairly aggressive with the fat trimming. I think that contributed to the smoke ring as fat is an insulator.
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I'm smoking a Certified Angus Brisket tomorrow on my large BGE.
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That's an awesome looking brisket. Nicely done.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Great job, you did get a good ring on it, egg does an excellent job of smoking. Glad you enjoyed it, and your'e not afraid of them anymore.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
It looks great. Too bad we don't have like buttons anymore.
Louisville, GA - 2 Large BGE's -
Ya Ya Yajohnkitchens said:It looks great. Too bad we don't have like buttons anymore.
)
Blake gets emoticons fixed and sets tags up for their demise >:)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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