Captain Morgan
Chef Extraordinaire
As most of you know, I'm a brisket rookie. I've only done 3 or 4, and
never got a product that made me want to do another one. But everyone
raves about em, and we've got a cool weekend, so I'm gonna give it another try.
So lets start...walk me through this step by step over the weekend.
I've got a 7 pound flat with some pretty good looking marbling.
Should I trim the fat cap to a quarter inch? Rub with what? Or marinade?
What wood should I use?
Lets just start with the prep...don't know if I'm gonna put it on tonight or tomorrow.
never got a product that made me want to do another one. But everyone
raves about em, and we've got a cool weekend, so I'm gonna give it another try.
So lets start...walk me through this step by step over the weekend.
I've got a 7 pound flat with some pretty good looking marbling.
Should I trim the fat cap to a quarter inch? Rub with what? Or marinade?
What wood should I use?
Lets just start with the prep...don't know if I'm gonna put it on tonight or tomorrow.