Comment by Fierce Scorpion on June 22, 2008 7:00 pm
Thanks for the link. I’m always looking for new ways to do brisket. I’ve been studying it for about 20 years. From my past jewish girlfriend’s mother who would just slather it with ketchup and stick it in the oven, not very good. To doing elaborate marinades in excess of 24 hours. With a relatively tough, but very flavorable, cut like brisket, it’s all in the preparation.
If I ever figure out how to upload a photograph, I’ll send you a shot of one of my experiments.
Oh that brisket looks mighty tasty.
*drools uncontrollably
Did you marinate? If so, for how long?
Fucking mesa… I put up porkchops and he’s gotta go brisket. What’s next? Who can pee further?
http://xbradtc.wordpress.com/2008/06/21/chillin-and-grillin/
I like the smell after it rains, I do not like the smell when it just starts to rain. Wet asphault stinks.
No marinade, just a dry rub with lots of pepper and then smoked at 250 for about 11 hours.
I followed this method — http://www.virtualweberbullet.com/brisket2.html
Thanks for the link. I’m always looking for new ways to do brisket. I’ve been studying it for about 20 years. From my past jewish girlfriend’s mother who would just slather it with ketchup and stick it in the oven, not very good. To doing elaborate marinades in excess of 24 hours. With a relatively tough, but very flavorable, cut like brisket, it’s all in the preparation.
If I ever figure out how to upload a photograph, I’ll send you a shot of one of my experiments.
Meat is murder.
Tasty, Tasty Murder.
One of my favorite things about moving from Alabama to Texas was discovering this thing called “brisket”.
And I like southeastern style BBQ.
But I loooooove brisket.