I don't know a soul on here personally, never had a private conversation with anyone here, but I can tell who is joking and who doesn't get it. You, my friend, do not get it.
I hope you realize that these people are JOKING. Obvious lefty is obvious.
Just saw a report stating that this ship is being piloted by a diversity hire, the first ever Muslim woman captain. WCGW, amirite?
Fuck the chiflu vaccine, and double dunk fuck Krispy Kreme and anyone else still pushing this nonsense.
I smoked it clean for 6 hours. I can't stand over smoked brisket, it's bitter and horrible.
It turned out pretty good, moist tender and just enough smoke flavor to accent the beef, not over power it. The main problem I ran into was getting my pit up to temp, the live oak I used is hard as a rock. Have a great day
Honestly, it is WORK. My family and friends love it, so I don't mind too much.
The brisket is located across the chest and around the shoulder. The thicker end is called the point, and the thinner side is the flat. It generally isn't among the more coveted cuts, except in certain areas of the country. Most people can't devote the time it takes to cook it properly.
Yes, there is a smoker box attached to the side. I cut the wood to size with a compound miter saw, and add pieces as needed.
Apple, with vanilla ice cream and whipped cream. I'm just about foundered.
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.
I'm not a big fan of change, either. When I was a kid there was a place that sold hotdogs for 10 ¢ each. This was early 70's. The hotdogs were the kind that turned the bun pink, so of course they were cheap. They used runny chili and watered-down ketchup. As one of five children, I was grateful for food from town, so to speak. My parents could feed the family for a couple of bucks. Nowadays the quality hasn't changed, but the dogs are a couple of bucks each. I miss the old days!
As far as his technique, there's nothing fancy. He is rigidly simple, and follows a very exacting method. There's an old story about a steam ship that broke down, and they had to call an expert. It took him 5 minutes to fix the problem, and his bill was over a thousand dollars. He explained that he didn't charge for turning a bolt, he charged for knowing which bolt to turn. Franklin is a master, and can charge whatever the market will bear.
No, actual seasoned wood.
No, POS Home Depot special. It works.
The wrap comes after the smoke. About six hours of oak/pecan mix, then a wrap.
My personal secret is in the wood. We have a lot of native pecans around here, so I add some to the standard Live Oak that's generally used around here. I usually keep the temp around 250°, and smoke it unwrapped for the first 5-6 hours. Depending on how it looks, I may wrap it with butcher paper for the 2nd half.
It's no secret, 50-50 fresh ground black pepper and kosher salt. Conservative, of course. We generally don't use any kind of sauce, either.
Three hours in, looking good!
My daughter- in-law lives in Trinidad, sounds like Colorado is cluster fuck central from the way she describes life there right now. Free Colorado!
I'll save some for ya!
Thanks, 3 hours in and looking good so far.
Preparation is the key, you have to devote an entire day to it. Gather everything the day before, hunting around in the dark for the proper wood is a faux pas.
Not my thing, and it looked tough. I use two kinds of wood (live oak and pecan), and cook at 250° for 12-14 hours. Then it has to rest for about an hour and a half. He also sliced it wrong.
It's already gone