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Re: Brisket Slather: Beef consume, oil, mustard, Worcestershire?
some people use metal bar stock, some use quarters or washers but yes elevation is key otherwise that liquid ends up evaporating and you get beef fat burning with a smoke that you dont want the bris…1 · -
Re: Brisket Slather: Beef consume, oil, mustard, Worcestershire?
@Money_Hillbilly what do you inject with? I’ve probably got 100 brisket cooks under my belt but have never injected them. I do always enjoy trying something new though.2 · -
Re: SMOKED CHILI! Finally a technique that yields BGE flavors in my bowl.
Made a prime brisket yesterday. Took the trimmings from that brisket and ran them through the grinder to make the giant meatball. Smoked at 275 over the rest of the chili until IT was 150. Broke the …4 · -
Re: Jealous Devil Charcoal
for this reason I only use this stuff when I am making pizzas.1 · -
Re: not an egg meal, BUT HEY we are headed to a -15º CHILL FACTOR
about 3 blocks south on University from our old house. Which has now been razed for a large apartment complex. Probably a good thing.1 ·
