Captain Morgan said:I'm thinking about doing this next weekend, so this is great for me. I've only done two (not counting the corned beef brisket..that's another story).
Brisket in the Carolina's is virtually unheard of, so I've never tasted the real deal.
Anyway, mine came out like pot roast, and while it wasn't bad, I couldn't see what all the fuss is about. Then I found out a properly cooked brisket tastes like steak!
So I'm ready to try again, now armed with a couple of years more knowledge.
So tell me if I annoy you, but I've got a bunch of questions.
First, is that a flat or a point? What's a packer? Victor? Vector?
Woodman said:It's called a packer cause you've really got to "pack" it in there! :!:
Captain Morgan said:rock on Larry! Did you get any sleep between then and now?
Jack W. said:Nice looking brisket Larry. I like it sliced thin, a little finishing sauce, a couple of sour pickles and a slice of vidalia. Wrap it up so the bun steams a little and get to it. Glass of sweet tea and a piece of pie for desert. When's lunch?
Good Q!
Jack
Captain Morgan said:I'm thinking about doing this next weekend, so this is great for me. I've only done two (not counting the corned beef brisket..that's another story).
Brisket in the Carolina's is virtually unheard of, so I've never tasted the real deal.
Anyway, mine came out like pot roast, and while it wasn't bad, I couldn't see what all the fuss is about. Then I found out a properly cooked brisket tastes like steak!
So I'm ready to try again, now armed with a couple of years more knowledge.
So tell me if I annoy you, but I've got a bunch of questions.
First, is that a flat or a point? What's a packer? Victor? Vector?
txpgapro said:. Too d#@* hot to cook, it's already 92* and it's only 10am. Gonna be a hot one.