This makes it perfect for low and slow cooking. Friends came over that evening for the choice brisket meal, and they commented, "the best brisket they ever put in their mouth." End of story.The problem most people have with brisket is that it’s a tough cut of meat. Of course, the chef must try the fruit of his labor, and the tenderness, juiciness, and flavor of the choice brisket rivaled that of the very high-priced Japanese beef that I purchased only a month before the brisket choice. When the two hours passed, I called the uninterested marbling spouse for a look and a taste.now she was very interested. The magic time arrived to pull the brisket from the smoker and lay it to rest for two hours. Brought the smoker to 225°, and the beautiful brisket was placed in the smoker with anticipation of a wonderful eat. Covered the brisket with the same brisket rub used for a generation. Trimmed the brisket to my satisfaction and injected the brisket with our family's injection recipe. She looked and commented, "What am I looking at?" Oh well, I said, wait till you taste it. Called for my wife to come to see this beautiful piece of meat. Stared in amazement as the gorgeous marbling filled my eyes. After pulling back the sealed cover, the truth regarding the U. The guessing was over as to what would be inside the covered box.
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