Grilling & Recipes: Competition Style Brisket
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2 messages
Updated 5/17/2005 11:55:58 PM
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Name:   Mack The author of this post is registered as a member - Email Member
Subject:   Competition Style Brisket
Date:   10/17/2012 5:15:15 PM

The proof to me is always in the final product. Flavor, texture, tenderness, the way it looks on a plate, etc.. And that cut of beef is primo as I understand it. To me, it really does not matter which smoker, which fuel, how long, fat up/down, as long as it is good enough to repeat the process for my family and guests.
(I am 7 hours into smoking a pork shoulder roast and 4 hours on a crockpot beef stew as we speak. Most of which is headed to the freezer for those cold nights ahead)
Other messages in this thread:View Entire Thread
Competition Style Brisket - Tall Cotton - 10/16/2012 5:07:57 PM
     Competition Style Brisket - Ulysses E. McGill - 10/16/2012 5:33:20 PM
     Competition Style Brisket - Mack - 10/16/2012 5:34:38 PM
          Competition Style Brisket - Tall Cotton - 10/17/2012 9:13:52 AM
               Competition Style Brisket - roswellric - 10/17/2012 10:29:46 AM
               Competition Style Brisket - roswellric - 10/17/2012 10:31:37 AM
               Cooked with a Treager? - Summer Lover - 10/17/2012 3:52:28 PM
                    Cooked with a Treager? - Tall Cotton - 10/17/2012 5:14:11 PM
                         Cooked with a Treager? - Ulysses E. McGill - 10/18/2012 2:03:11 AM
     Competition Style Brisket - Mack - 10/17/2012 5:15:15 PM



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