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Brisket..... How I do it.

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Comments

  • 500500 Posts: 3,153
    JRWhitee said:
    If it is a flat try Travis style, in my opinion flats do not have enough fat and tend to be very dry. 
    Agreed but I can’t find full packers around here. But I’m a Sam’s Club guy and not a Costco guy
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • DMWDMW Posts: 13,827
    Crap, I didn't do my brisket this way...
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • jeffwitjeffwit Posts: 1,348
    DMW said:
    Crap, I didn't do my brisket this way...
    Toss it. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • Football season is just about here.  Had to look up this oldie but goodie.  
  • DMWDMW Posts: 13,827
    Football season is just about here.  Had to look up this oldie but goodie.  
    No, you really didn't. This wasn't necessary.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • lousubcaplousubcap Posts: 24,695
    Football season is just about here.  Had to look up this oldie but goodie.  
    There is a difference between "look up" and the follow-on post. 
    Once you cook up a SRF packer with this process be sure to let us know how it turned out. 
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • nolaeggheadnolaegghead Posts: 38,558
    fat up or down?
    ______________________________________________
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  • theyolksonyoutheyolksonyou Posts: 18,077
    dear lord...
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • nolaeggheadnolaegghead Posts: 38,558
    dear lord...
    deer lard?  does that make it taste better?
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • DMWDMW Posts: 13,827
    dear lord...
    deer lard?  does that make it taste better?
    How do you get lard from a deer? The ones up this way are way too lean.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SSQUAL612SSQUAL612 Posts: 1,184
    Are there any members who have actually tried this method?   
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • DMWDMW Posts: 13,827
    SSQUAL612 said:
    Are there any members who have actually tried this method?   
    Yes, I have. It was good.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SGHSGH Posts: 28,234
    SSQUAL612 said:
    Are there any members who have actually tried this method?   
    Not me. But I have tried the Muhle R41. I can highly recommend it if you are a seasoned shaver. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • DMWDMW Posts: 13,827
    edited August 2018
    SGH said:
    SSQUAL612 said:
    Are there any members who have actually tried this method?   
    Not me. But I have tried the Muhle R41. I can highly recommend it if you are a seasoned shaver. 
    What if you only shave every 4-5 days when you need to go see clients. Is that still a good choice?
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SGHSGH Posts: 28,234
    DMW said:
    SGH said:
    SSQUAL612 said:
    Are there any members who have actually tried this method?   
    Not me. But I have tried the Muhle R41. I can highly recommend it if you are a seasoned shaver. 
    What if you only shave every 4-5 days when you need to go see clients. Is that still a good choice?
    That’s when the Muhle really shines. You can honestly remove a full beard with ease using the Muhle and a Feather blade. The Muhle is so aggressive that it’s perfect for folks who like to skip a few days in between shaves. It’s honestly a little to aggressive for most folks to use it as a daily shaver. With that said, once your face “shaves in”, the R41 makes a great daily shaver. You just have to get use to it.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • JohnInCarolinaJohnInCarolina Posts: 21,691
    SSQUAL612 said:
    Are there any members who have actually tried this method?   
    Yep.  One of the very first recipes I tried.  It seemed to be a method that lots of folks said was great (at least on page one of this thread) and I honestly did not know any better.

    It was decent.  You can do a lot worse.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • YukonRonYukonRon Posts: 16,558
    DMW said:
    dear lord...
    deer lard?  does that make it taste better?
    How do you get lard from a deer? The ones up this way are way too lean.
    I have deer bacon. I could cook that up for some sammies and save the drippings. I got this.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • thetrimthetrim Posts: 11,351
    Shame on you @BamaFanInArky for resurrecting this.  You just gave us one more reason to hate the Tide.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • JRWhiteeJRWhitee Posts: 5,676
    SSQUAL612 said:
    Are there any members who have actually tried this method?   
    I do it when I am making chili, the broth the brisket is cooked in makes a great base for the chili.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • WolfpackWolfpack Posts: 3,472
    edited August 2018
    Just cause it’s Friday and I’m on my second martini bump
    Greensboro, NC
  • YukonRonYukonRon Posts: 16,558
    Foghorn said:
    NOOOOOOOOO!!!
    Concur!!!! Fog speaks for many....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SSQUAL612 said:
    Are there any members who have actually tried this method?   
    after reading all the shenanigans in this thread. There is no way I would trust this method for a brisket. Like what's his name's girlfriend the whole thread is just a metaphor for something. And not a recipe to be followed to the letter.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


  • nolaeggheadnolaegghead Posts: 38,558
    Christmas Eve BUMP!!!
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    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • Christmas Eve BUMP!!!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • lkapigianlkapigian Posts: 8,355
    Yessssssss!
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • GoldenQGoldenQ Posts: 466
    Everyone should try this  and also keep bumping this thread
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • GoldenQGoldenQ Posts: 466
    Is Travis still active on this forum
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • lkapigianlkapigian Posts: 8,355
    GoldenQ said:
    Is Travis still active on this forum

    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • nolaeggheadnolaegghead Posts: 38,558

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



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