I was more involved in making the sides but we did an annual barbecue for up to sixty for years. They brought the briskets off about three houses early and sealed them in a 48 quart igloo. They came out great.
That's an outright lie. I have never bought or cooked a brisket in my entire life. I seldom eat it out. Am I the only one on THF who does not make stuff up?
That's an outright lie. I have never bought or cooked a brisket in my entire life. I seldom eat it out. Am I the only one on THF who does not make stuff up?
That's an outright lie. I have never bought or cooked a brisket in my entire life. I seldom eat it out. Am I the only one on THF who does not make stuff up?
That's an outright lie. I have never bought or cooked a brisket in my entire life. I seldom eat it out. Am I the only one on THF who does not make stuff up?
I think THF has the worst. Can anyone help me find something to help me find a post to help me prove my good buddy Snapper wrong?
Originally Posted By: bill oxner
Originally Posted By: SapperTitan
Bill cooks his in an oven bag in the oven
That's an outright lie. I have never bought or cooked a brisket in my entire life. I seldom eat it out. Am I the only one on THF who does not make stuff up?
I think THF has the worst. Can anyone help me find something to help me find a post to help me prove my good buddy Snapper wrong?
Originally Posted By: bill oxner
Originally Posted By: SapperTitan
Bill cooks his in an oven bag in the oven
That's an outright lie. I have never bought or cooked a brisket in my entire life. I seldom eat it out. Am I the only one on THF who does not make stuff up?
Just look at your previous post...that should keep you busy for a decade or so.
It will remain untouched and unflipped till it's ready...people that wrap and flip briskets well....tells me all I need to know about their skills
Looks like you have fat side down?
Layer of fat should always be on top.
Kinda looked that way to me too. Would also like to know what kind of sauce or mop is all over the meat. Just curious NG, as I only use a rub made of equal parts of coarse ground black pepper and kosher salt on my briskets.