Grilling & Recipes: Competition Style Brisket

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	Name:	Mack -
	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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