I tried my first brisket my 2nd year with a smoker. It wasn't good at all and I mostly winged it because I didnt want to wait the 12+ hours.
Now it's been a few years since my first brisket and I'm getting pretty damn good. I make a point to try brisket at places that offer it and I've yet to find one as good as my last 2.
A few pages back I gave Stang a very basic run down on how to do one, there are ways you can get more involved (butcher paper wrapping at the stall, more advanced trimming skills) but even someone new to smoking can make a good to great tasting brisket by following simple techniques.
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Originally Posted by puckhog
Everyone who disagrees with you is stupid
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