1165
This is the last brisket I cooked, back when Trump was still our president. It takes all day. I just put one on the pit, because fuck Biden. (media.patriots.win) 🌶️🌶️ SPICY🌶️🌶️
posted ago by Polkadotard ago by Polkadotard +1168 / -3
91 comments
91 comments share save hide report block hide child comments
Comments (91)
sorted by:
You're viewing a single comment thread. View all comments, or full comment thread.
▲ 1 ▼
– SonOfConan 1 point ago +1 / -0

Little nerdy but I love BBQ

  • do you like to separate the point from the flat when trimming?
  • butcher paper or foil?
  • what temp do you like to take yours off before resting to keep it from drying?

Looks glorious to be honest. I like hickory, it’s powerful and you can taste it in the bark.

Enjoy the family, friends and the beers!!!

permalink save report block reply
▲ 2 ▼
– Polkadotard [S] 2 points ago +2 / -0

A good brisket must be sliced against the grain in order give the perfect bite. I position it with the point to the right, and slice the flat diagonally from the northwest corner, until I reach the point. The point is a direction change, and the burnt ends are the grillmasters treat. I normally use butcher paper, but I had to use foil this time. I had to run an errand so I wrapped it in foil and put it in a 250° oven. (shoot me) The hardest part is keeping the temperature as even as possible for as long as possible. The internal temp can take forever to hit 165, then jump to 200 in a few minutes.

permalink parent save report block reply
▲ 2 ▼
– SonOfConan 2 points ago +2 / -0

I tend to separate the point and flat. I like to trim all that fat between the two muscles and it’s easier for me to get burnt ends going.
I like pulling it at 200 or even 199. Agreed that last bit of cooking can make it or break it.

I may have to throw a photo or two up in the next brisket or pork shoulder I put in the smoker. I fucking love BBQ.

permalink parent save report block reply