Memes

[TNGoldbeard]

I've had smoked brisket and it's awesome! Now I am going to attempt to do it myself.

I did my first a few weeks ago. It was awesome. Just tedious but it was easy.

 

[Timhyde74]

I've had smoked brisket and it's awesome! Now I am going to attempt to do it myself.

Nothing like a good chunk of smoked meat! Good luck on your first stab at it! I highly recommend a good, wireless, probe thermometer. That'll save you a whole lot of hassle. My uncle smokes quite often.

 

[AbraxasFire]

 

[ItnStln]

I did my first a few weeks ago. It was awesome. Just tedious but it was easy.

Awesome! Do you have a recipe to share?

 

[ItnStln]

Nothing like a good chunk of smoked meat! Good luck on your first stab at it! I highly recommend a good, wireless, probe thermometer. That'll save you a whole lot of hassle. My uncle smokes quite often.

Facts! Everything tastes better smoked.

 

[dragonvoi]

Awesome! Do you have a recipe to share?

What are you smoking on? offset? I just use a weber KEttle and is redonka-donkaley good.

How to Smoke Brisket on a Weber Grill

The secret lies in an old barbecue trick.

www.texasmonthly.com

this was pretty simple and if you have your kettle dialed in, really only takes about 20 minutes of actual work.

and by work I mean, trim, season, check, wrap, pull, rest.

everything else is just drinking and checking temp (which you really don't have to do that much if you know your grill)

 

[TNGoldbeard]

Awesome! Do you have a recipe to share?

Used cherry wood and my homemade dry rub. Brined overnight in water, apple cider vinegar, and salt.

 

[TNGoldbeard]

Cooked on an Oklahoma Joe poors smoker. Basically a campfire in a box.

 

[dragonvoi]

Used cherry wood and my homemade dry rub. Brined overnight in water, apple cider vinegar, and salt.

whoa, must've tasted awesome. I already have made several killer briskets with just dalmatian rub and hickory. I dont even brine but let the fat cap do it's thing.

 

[TNGoldbeard]

whoa, must've tasted awesome. I already have made several killer briskets with just dalmatian rub and hickory. I dont even brine but let the fat cap do it's thing.

It was amazing. I don’t think I’ll brine next time though.