Brisket

[FastLane]

Or those not American...

In Texas it is the only way to go when BBQ ing

NOT AMERICAN!!! DOESN'T LIKE BRISKET!!!!!!!!!

I knew you didn't like brisket. You are Putin's puppet!!! Go eat some borscht.

 

[Magats_Love_NHB]

In Texas it is the only way to go when BBQ ing

I knew you didn't like brisket. You are Putin's puppet!!! Go eat some borscht.

Still batting zero. Let's keep it that way.

 

[FastLane]

I sliced the brisket. It is perfect. Tender and juicy.

 

[TOP]

I sliced the brisket. It is perfect. Tender and juicy.

And it'll be even better tomorrow...

 

[EdwinA]

Anyone Barbecuing for Easter? We celebrate Easter on Saturday so families can go to church Sunday.

I'm BBQ an 17 pound brisket.

I'm cooking in my Z Grill pellet smoker. I'm using a 70% mesquite and 30% Charcoal pellet mixture. I'll cook it at 235 degrees till 205 degrees internal on the point. I'll wrap it in non waxed butcher paper after 4-5 hours and continue the cook.

I'm be using mustard rub. Then salt and coarse ground black pepper 50/50 mixture. And then Bearded Butchers Black season. It has some coffee in it and helps make a great smoke ring. Mustard helps release spices and it helps the seasoning adhere to the brisket. Mustard does not affect the flavor itself. A 17 lb brisket should take 12-14 hours.

Sounds good. Except for the salt; never liked salt on anything. I can tolerate sea salt in very small portions.

 

[EdwinA]

Thought you were female? or your other persona was. So you a lesbian? The magats will certainly love that.

Keep being classey, halfwit.

 

[Hawkeye10]

Sounds good. Except for the salt; never liked salt on anything. I can tolerate sea salt in very small portions.

U Getting UR Freak On.

 

[FastLane]

Sounds good. Except for the salt; never liked salt on anything. I can tolerate sea salt in very small portions.

I use what Franklin BBQ suggests with the addition of Bearded Butchers Black seasoning. Franklin BBQ has been voted best in Texas multiple times by D magazine. He always has a long line outside of his BBQ restaurant in Austin. A huge chunk of Beef like brisket can use a generous amount of salt. But you are certainly better off to reduce your salt intake. But brisket isn't exactly healthy food is it?

 

[EdwinA]

I use what Franklin BBQ suggests with the addition of Bearded Butchers Black seasoning. Franklin BBQ has been voted best in Texas multiple times by D magazine. He always has a long line outside of his BBQ restaurant in Austin. A huge chunk of Beef like brisket can use a generous amount of salt. But you are certainly better off to reduce your salt intake. But brisket isn't exactly healthy food is it?

I just don't like the taste; when you don't use it often you start to realize just how much of that crap is in everything.

I just smoke mine over a long time; I don't use sauces on mine. I use vinegar and citrus rubs in buttermilk as a tenderizer. SAlt dries the meat out too much.

 

[FastLane]

And it'll be even better tomorrow...

I had a sliced BBQ sandwich with Stubs original BBQ sauce for lunch. I made my signature fruit salad , my niece always requests it, and it is always better after a day or two. I had some of that also for lunch.

Fresh Fruit salad recipe

1- whole pineapple cubed
6- fresh Sumo mandarin oranges sliced and divided to bite sized
1- large bunch of green grape halved
1 - large bunch of red grapes halved
1 large or two medium mangoes cubed
4-6 kiwi (just add the day of eating because they don't keep well.
1/4 cup of sugar

Combine well and refrigerate.

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