Page 2 of 2 FirstFirst 12
Results 21 to 40 of 40

Thread: First attempt at brisket

  1. #21
    Join Date
    Nov 2001
    Location
    Columbia, SC
    Posts
    47,894

    Default

    you people really, really suck at reading comprehension.
    Ugh. Stupid people piss me off.

  2. #22
    Join Date
    Jan 2003
    Location
    TheRez
    Posts
    11,292

    Default

    I got confused after punkin spice
    We gave you Corn,you gave us clap,bad trade.

  3. #23
    Join Date
    May 2007
    Location
    TR/Sumter/TR
    Posts
    10,509

    Default

    Quote Originally Posted by 2thDoc View Post
    you people really, really suck at reading comprehension.
    meanie

  4. #24
    Join Date
    Apr 2013
    Posts
    1,365

    Default

    Quote Originally Posted by 2thDoc View Post
    dont listen to these people. a flat isnt easy to cook and stay moist bc it doenst have the fat cap the a whole brisket has.

    I did some googling once (other than porn) and found that a lot of flat cookers use a can of beef broth when it rests. I BGE'd a flat once and 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.

    Try taking off earlier OR using a can of broth during the rest.

    and good on you for not trying the pumpkin spice.....
    Porn perv!

  5. #25
    Join Date
    Sep 2004
    Location
    spartanburg
    Posts
    4,437

    Default

    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

  6. #26
    Join Date
    Dec 2010
    Posts
    28,022

    Default

    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.

  7. #27
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,402

    Default

    Looks great, not sure what it is but smoking a brisket is like the crown jewel of smoked meats

  8. #28
    Join Date
    Mar 2005
    Location
    Johnston
    Posts
    22,409

    Default

    I’m glad y’all like brisket. If I’m gonna smoke something, it’s gonna be a part of a pig. As long as there are still ribeyes on a cow, I won’t be wasting any money or time on briskets......


    Sent from my iPhone using Tapatalk
    Quote Originally Posted by Mars Bluff View Post
    Only thing we need to be wearing in this country are ass whippings & condoms. That'll clear up half our issues.

  9. #29
    Join Date
    Nov 2004
    Posts
    49,820

    Default

    Smokin pig brisket is made from Angel tittys.

  10. #30
    Join Date
    Nov 2009
    Posts
    4,759

    Default

    Quote Originally Posted by FEETDOWN View Post
    I’m glad y’all like brisket. If I’m gonna smoke something, it’s gonna be a part of a pig. As long as there are still ribeyes on a cow, I won’t be wasting any money or time on briskets......


    Sent from my iPhone using Tapatalk
    Preach.

  11. #31
    Join Date
    Jan 2005
    Location
    FROG LEVEL
    Posts
    23,785

    Default

    Quote Originally Posted by FEETDOWN View Post
    I’m glad y’all like brisket. If I’m gonna smoke something, it’s gonna be a part of a pig. As long as there are still ribeyes on a cow, I won’t be wasting any money or time on briskets......


    Sent from my iPhone using Tapatalk
    YOU DAMN RIGHT!!!!!!!!!! 12/hrs for a tough ass piece of meat. Just damn
    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!"

  12. #32
    Join Date
    Mar 2002
    Location
    PINEWOOD
    Posts
    523

    Default

    Not to worry I am capable of grilling pork

    Sent from my SM-G892A using Tapatalk

  13. #33
    Join Date
    Mar 2002
    Location
    PINEWOOD
    Posts
    523

    Default

    And whole hog

    Sent from my SM-G892A using Tapatalk

  14. #34
    Join Date
    Dec 2010
    Posts
    28,022

    Default

    Quote Originally Posted by DRDUCK View Post
    YOU DAMN RIGHT!!!!!!!!!! 12/hrs for a tough ass piece of meat. Just damn
    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.

  15. #35
    Join Date
    Jan 2008
    Location
    Monticello, AR
    Posts
    1,946

    Default

    Quote Originally Posted by Tater View Post
    Smokin pig brisket is made from Angel tittys.
    This is truth!
    For the ducks

  16. #36
    Join Date
    Nov 2015
    Posts
    336

    Default

    Quote Originally Posted by ceddy View Post
    This is truth!
    Willytown location has the best IMO. The one in Sandy Springs just isn’t the same. I’m about 2 miles from the one in Williamston so every Thursday I’m in there getting my fix.

  17. #37
    Join Date
    Mar 2005
    Location
    Johnston
    Posts
    22,409

    Default

    You spelled Woompston wrong......


    Sent from my iPhone using Tapatalk
    Quote Originally Posted by Mars Bluff View Post
    Only thing we need to be wearing in this country are ass whippings & condoms. That'll clear up half our issues.

  18. #38
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,402

    Default

    Quote Originally Posted by MacDog View Post
    Willytown location has the best IMO. The one in Sandy Springs just isn’t the same. I’m about 2 miles from the one in Williamston so every Thursday I’m in there getting my fix.

    Eating there tonight, headed to Woodmont to broadcast the Westside/Woodmont game and we always got to eat on the way.

    Most times I get the brisket and probably will tonight

  19. #39
    Join Date
    Jan 2005
    Location
    FROG LEVEL
    Posts
    23,785

    Default

    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!"

  20. #40
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,402

    Default

    Quote Originally Posted by MacDog View Post
    Willytown location has the best IMO. The one in Sandy Springs just isn’t the same. I’m about 2 miles from the one in Williamston so every Thursday I’m in there getting my fix.


    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

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •