Brisket

[Matt Dillon]

Easter ham was not 7 hrs, was only 3.
Tasted just like my cousin's ham that he did.
His had plenty of smoke for not being smoked, and mine didn't have enough ham candy factor.
I still have a pot of beans with the last of it in there. A serving or 2.

 

[FastLane]

Brisket encrusted in horse radish , low and slow at 250 ,over lump charcoal for more then 12 hours for 15 lbs , finish off with mustard base BBQ sauce - Carolina gold

COMMUNIST!

 

[FastLane]

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.

I went to a famous BBQ restaurant in Ft Worth they serve mustard and onions with their BBQ and got a little testy if you asked for BBQ Sauce.

 

[EdwinA]

I went to a famous BBQ restaurant in Ft Worth they serve mustard and onions with their BBQ and got a little testy if you asked for BBQ Sauce.

lol yep; smoked is the local style. If you have to put sauce on it for flavor that means it ain't real BBQ here. Has to be beef, of course. I like the pork they do in Tennessee and environs too, but don't tell nobody. Asking for sauce in some places is like taking a dump on the table.

 

[Guno צְבִי]

COMMUNIST!

From my grandmother, A Jewish receipt.

Also from the brisket is made both corned beef and pastrami

 

[Guno צְבִי]

No chocolate and ham for you then. Fuck off over there.>>>

^^^^^^^^^^^^^^^

View: https://www.youtube.com/watch?v=Ar2fH5iNl3I

 

[FastLane]

From my grandmother, A Jewish receipt.

Also from the brisket is made both corned beef and pastrami

 

[FastLane]

Get a rope!