Let's do a brisket

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Cappy that is a fine looking brisket! Looks very moist!! Did you put the meat on cold onto a cold cooker? That will help develop a deeper smoke ring. But who cares about the smoke ring that's a good looking brisket. Wait till you eat it tomorrow, I think day old brisket is always better than the day you cook it!!
 
160...I just a sammie for breakfast...better than I thought it would be...think I'm starting to understand the nuances of brisket a little more.
I do like the texture much better than soggy pot roast. I can work with this.
 
Captain Morgan said:
160...I just a sammie for breakfast...better than I thought it would be...think I'm starting to understand the nuances of brisket a little more.
I do like the texture much better than soggy pot roast. I can work with this.

Told ya it would be better the day after!! :grin:
 
Larry Wolfe said:
[quote="Captain Morgan":ibhwgclx]160...I just a sammie for breakfast...better than I thought it would be...think I'm starting to understand the nuances of brisket a little more.
I do like the texture much better than soggy pot roast. I can work with this.

Told ya it would be better the day after!! :grin:[/quote:ibhwgclx]
It's always better the day after......well most of the time :!:
I could have left the last one I did sit for a week and i'm sure it would have been worse than when it was done cooking #-o
 

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