re: Spinoff - First Time Smoking a Brisket

Exactly. I also kicked around the idea of saucing it after or letting it ride naked. Since I was going for true Texas brisket, I went no sauce. Glad I did.

A couple of days later I took what was left and chopped it up and made brisket nachos. Holy shite man.

It's all good dude

I know. Like you said though...it's all good.





Thanks Cap.

quote:

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Good burnt ends are almost a religious experience.

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agreed

Im going to try this next time. I've become less intrigued by smoking on my rig (BGE) over time. Still love it for all sorts of uses, but as a smoker it just isnt ideal. Too much heat on bottom of meat, too small a surface area to do a large cook, and not enough heat wrapping evenly around the meat. But putting fat side down may help shield it.

Looks great. I always encourage people to try a flat first for the same reasons you did. I also agree that a well built offset is unbeatable.

I have cooked with the fat cap up and down and have not been able to really tell a difference. Old timers think you don't know what the he'll you are doing when they see the cap down. I think the amount of fat you left on is perfect, I try to serve it like your picture and let people who don't like the fat trim the 1/4" off themselves.

Thanks for the link, I'll have to check it out. Like another poster said, the fat cap orientation is texas' version of purging crawfish.

Thx man.

And Kosmo is correct...I chose choice because while it isn't prime, it's better than select and for my first try, I think I picked the perfect size/grade to learn on. Cost isn't an issue. The next cook will be a prime full packer so I can make the burnt ends.

Or maybe wagyu.