Smoked a brisket today

[Haggis]

[TEXAS SOB]

looks good dude. what flavor of liquid smoke did you go with?

[Tyrone Biggums]

looks better than john's

[Haggis]

No liquid smoke. Thats just wrong. But I did mop with this.

[RR-Horn]

Nice job

[BigLeonard]

Looks like $#@!. Next time try and render at least some of the fat.

[ctrl+alt+del]

Haggis, how did it turn out with the French dressing? When you mopped it, did you do it at the beginning or end or what? I know you're supposed to keep the lid shut on the pit so you keep that heat, so surely you didn't mop the entire time. Also, how did you get that bark?

[BurntOrange&White]

How long did you boil it before putting it on the pit?

[Luke Duke]

Looks like $#@!. Next time try and render at least some of the fat.

[BigLeonard]

Eat. A. $#@!.

Definition of RENDER
transitive verb
1a : to melt down <render suet>; also : to extract by melting <render lard>

[TEXAS SOB]

check out the big brain on Brad BigLeonard!

[SPII]

Eat. A. $#@!.

Definition of RENDER
transitive verb
1a : to melt down <render suet>; also : to extract by melting <render lard>

I see that Dwight Schrute is already back

[Mack Tripper]

I don't see any pics of a metal turkey pan.

[C-Man]

Looks pretty good but I don't think I've ever seen that much fat in between the flat and the point.

[JSB]

Looks pretty good but I don't think I've ever seen that much fat in between the flat and the point.

exactly what I was going to say

[Luke Duke]

The Angus briskets that I buy frequently look like that in spots.

[utee94]

I've seen plenty with that much fat between flat and point. Since the grain of the muscle runs differently, I typically separate the two and slice them independently, and trim out the fat in-between at the same time. If you slice them at the same time without separating, you'll get half of the piece that is tender, half is chewy, and a big gob of fat between them. There's fatty brisket, and then there's just fat, and I'm not a fan of the latter.

[SPII]

[Haggis]

Looks like $#@!. Next time try and render at least some of the fat.

lol.

Haggis, how did it turn out with the French dressing? When you mopped it, did you do it at the beginning or end or what? I know you're supposed to keep the lid shut on the pit so you keep that heat, so surely you didn't mop the entire time. Also, how did you get that bark?

I coated it with a turkey baster every 30 minutes.

How long did you boil it before putting it on the pit?

3 hours.

I've seen plenty with that much fat between flat and point. Since the grain of the muscle runs differently, I typically separate the two and slice them independently, and trim out the fat in-between at the same time. If you slice them at the same time without separating, you'll get half of the piece that is tender, half is chewy, and a big gob of fat between them. There's fatty brisket, and then there's just fat, and I'm not a fan of the latter.

Maybe when you smoke brisket the bottom is chewy but this one wasnt.

[Luke Duke]

Maybe when you smoke brisket the bottom is chewy but this one wasnt.

He was referring to the fact that cutting a brisket without separating the flat and point results in a slice with part of the meat cut against the grain (flat) and part of the meat cut with the grain (point).

http://virtualweberbullet.com/briske...t.html#slicing

[Haggis]

He was referring to the fact that cutting a brisket without separating the flat and point results in a slice with part of the meat cut against the grain (flat) and part of the meat cut with the grain (point).

http://virtualweberbullet.com/briske...t.html#slicing

I know, I was just giving him $#@!...personally, I like cutting it that way because I get both lean and fatty and just plop it into a piece of white bread and nom nom nom.

[SPII]

cutting that way is 'tarded.

[Haggis]

no u. I dont always but it was easy and I was tired.

[utee94]

The one time I ever ate at Bill Miller, they ran the entire brisket through a deli meat slicer, flat point and all. I was surprised, and disturbed. I was in high school at the time and a friend had just gotten a job there, probably the only excuse I can come up with for why I walked through the doors of a Bill Miller.

Cool link, Luke Duke. I've explained the slicing method to dozens of people and some get it, some don't. The pictures on that Weber page illustrate if perfectly.

Anyway, Haggis, the brisket actually looks good, you must have used extra liquid smoke and a very large turkey pan. I just prefer to separate the two muscles when slicing. I've been astonished at how many places I've been that make decent BBQ but fail at this very simple task of proper slicing, and it just ruins the meat for me.

[Scooter]

The one time I ever ate at Bill Miller, they ran the entire brisket through a deli meat slicer, flat point and all. I was surprised, and disturbed. I was in high school at the time and a friend had just gotten a job there, probably the only excuse I can come up with for why I walked through the doors of a Bill Miller.

Cool link, Luke Duke. I've explained the slicing method to dozens of people and some get it, some don't. The pictures on that Weber page illustrate if perfectly.

Anyway, Haggis, the brisket actually looks good, you must have used extra liquid smoke and a very large turkey pan. I just prefer to separate the two muscles when slicing. I've been astonished at how many places I've been that make decent BBQ but fail at this very simple task of proper slicing, and it just ruins the meat for me.

You mean here?

[utee94]

You mean here?

Yup, that's the link that Luke Duke provided upthread. It's a good one.

[Scooter]

Yup, that's the link that Luke Duke provided upthread. It's a good one.

The virtual brisket had me mesmerized.

[Haggis]

The one time I ever ate at Bill Miller, they ran the entire brisket through a deli meat slicer, flat point and all. I was surprised, and disturbed. I was in high school at the time and a friend had just gotten a job there, probably the only excuse I can come up with for why I walked through the doors of a Bill Miller.

Cool link, Luke Duke. I've explained the slicing method to dozens of people and some get it, some don't. The pictures on that Weber page illustrate if perfectly.

Anyway, Haggis, the brisket actually looks good, you must have used extra liquid smoke and a very large turkey pan. I just prefer to separate the two muscles when slicing. I've been astonished at how many places I've been that make decent BBQ but fail at this very simple task of proper slicing, and it just ruins the meat for me.

I got my liquid smoke recipe from Bill Miller and make my own turkey pans.

[utee94]

I got my liquid smoke recipe from Bill Miller and make my own turkey pans.

Smelted in your own fires and crafted in your own metal forge I presume? Otherwise, why bother?

[SPII]

forged of a hotter fire

[Haggis]

Smelted in your own fires and crafted in your own metal forge I presume? Otherwise, why bother?

[threesheets]

Looks like $#@!. Next time try and render at least some of the fat.

Eat. A. $#@!.

Definition of RENDER
transitive verb
1a : to melt down <render suet>; also : to extract by melting <render lard>

There are two bulls standing on top of a mountain. The younger one says to the older one: "Hey Pop, let's say we run down there and $#@! one of them cows." The older one says: "No son. Lets walk down and $#@! 'em all."