you people really, really suck at reading comprehension.
you people really, really suck at reading comprehension.
Ugh. Stupid people piss me off.
I got confused after punkin spice
We gave you Corn,you gave us clap,bad trade.
Yes: put it in a glass dish with a can of broth on it for an hour or so. without the fat, the broth made it easier to slice than shred. either way, I bet that ate just fine.
Low country redneck who moved north
It's not so much that the flat doesn't have a fat cap, it doesn't have any fat within the meat (marbling). It is 100% lean.
I actually trim most of the fat off my whole briskets (not all of it, but all the hard fat, leaving about an 1/8 inch or so of the soft mushy fat under it.
I use a rule Myron Mixon taught years ago, "if the fat is hard, cut it off, only the very soft fat aids in cooking.
Last edited by ecu1984; 10-10-2018 at 02:51 PM.
Looks great, not sure what it is but smoking a brisket is like the crown jewel of smoked meats
Smokin pig brisket is made from Angel tittys.
Not to worry I am capable of grilling pork
Sent from my SM-G892A using Tapatalk
And whole hog
Sent from my SM-G892A using Tapatalk
My brisket is moist and tender as can be. Probably the best stuff you can put between two pieces of bread with the right sauce on it.
Cows > Pigs all day and I am a pig cooking fool
Here are my last whole hogs I did at PT's cook shed, I am in the mood to cook another, I just need a reason and a place.
IMG_2188.JPG
IMG_2189.JPG
Last edited by ecu1984; 10-11-2018 at 09:46 PM.
Now whole hog is another story. My favorite
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Had their brisket Friday night on way to broadcast game at Woodmont, DAMN it is tender and great. I think all 4 of us had the brisket .
Not much on SMP pork bbq, Circle M is my favorite. Just wish Marion would offer brisket, has done some but tells me he is never happy with it
Bookmarks