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Ok like Larry said it was just a flat....I have a hard time finding packers around here....I trimmed all the fat off of the brisket....I used the I think Dallas Dandy Recipe from smoke and spice....I used Guiness as the beer of choice....I also added some beef broth to the mix...then I poured it thru a strainer so that the pieces of pepper wouldn't clog the injector...pumped the hell out of the brisket...(I injected it on an agles as to not leave needle tracks...let is sit overnight in the marinade and every few hours rubbed the brisket so that the injection would disperese better...then I took it out of the marinade...patted it down some and rubbed it with a beef rub..hope that answers everyones questions...
 
Yep I trimmed just about "ALL" of the fat cap off..but I did have all the bacon and pepper juice dripping on the brisket....
 
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