hmmm, brisket
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tailgating? smoking? grilling?
this is the beef thread, take your pork to the pigfighting forum
hmmm, brisket
https://scontent.cdninstagram.com/hp...33917588_n.jpg
tailgating? smoking? grilling?
this is the beef thread, take your pork to the pigfighting forum
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A great read if you like brisket. More of an autobiography than a cook book.
I'm Korean-American, so we like to grill things at the table.
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This is a lady who lives in NYC and shares Korean recipes.
Hope this helps.
https://www.maangchi.com/recipe/la-galbi
Brisket?
Salt + Pepper + TIME
Smoker at 250 for 60-90 minutes per pound. Toss it in there uncovered, then wrap in foil when it hits 160. Remove it and let it slowly cool when it reaches 197-203 degrees, and it feels nice and tender.
I prefer lighter woods for the smoke, like cherry and apple. Others like a heavier smoke, but if you're just starting out go light. If you're light on smoke, it's slightly disappointing. If you're heavy on smoke, it's sickening.
I thought about putting this on DD's epic thread, but I don't want to thrunt up his shoe leather stoke with this 14.5 lb prime brisket.
TR in 15 hours or so.
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Nice!
We did a nine pounder Friday
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Brisket is yummy.
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Temps got a little weird on me as I was doing too much stuff around the house instead of sitting there and relaxing. Not my best effort.
Everyone like it?
This thread brings the yum, looking forward to summah grilling and smoking.
Hi everyone!!!!
Looking for the gray meat thread?
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Mmmm... brisket. ... *Homer Simpson gurgling mouth sounds*
There's a killer "competition style" bbq place here called Pork on a Fork. The namesake is good, but holy fuck the brisket is amazing.