Brisket

Brisket

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16 Responses

  1. AutoModerator dedi ki:

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  2. DankeyKang08 dedi ki:

    Honestly, I don’t know what Britain’s all worked up about, this looks great!

  3. Fishsticks_15 dedi ki:

    Ok, not technically a fat bomb but we do know that grass fed animal fats are some of the best fats for keto. A full packer brisket will give you leftovers for days.

    Directions:
    -Watch YouTube on how to trim brisket… remember we like fat but hard brisket fat won’t render at low temp smokes.
    -rub is 50/50 salt and pepper
    – set charcoal grill temp for 225-250
    – I use applewood chucks on a Big Green Egg
    -Most briskets average 12 hours cook time but I have had them go 16
    -Cook to internal temperature of 198 -202 deg. Fahrenheit but probe or toothpick should slide in like nothing.
    -rest in a cooler in foil or non-waxed butchers paper for at least an hour.

  4. Fishsticks_15 dedi ki:

    50/50 kosher salt and ground pepper. Pepper gets grinded the sieved.

  5. Techwood111 dedi ki:

    This post made me just order a slicer. I love making brexit, and it is time I got the proper tool.

    Come to think of it, I could use a smoker upgrade, too…

  6. keypiddy dedi ki:

    I love you briskettt!!!!!!!

  7. preachers_kid dedi ki:

    Okay, I now want brisket for breakfast.

  8. Alucardis666 dedi ki:

    Looks amazing!

  9. Keeth_Moon dedi ki:

    So much better than pulled pork

  10. wvdominick dedi ki:

    I’ve never understood how people like to eat the fatty bits. It’s gross to me. The texture is a big turn off. Makes me want to gag.

  11. Wyettt dedi ki:

    I cut brisket into thin slices. My old co-worker tried to tell me that thick slices were preferable because that’s competition style.

    -spit-

    Cooking competitions are for amateurs. Never slice out your brisket the same day. Have some standards.

  12. brooks_buddy dedi ki:

    Stop eating me!!

  13. RussellBrandFagPimp dedi ki:

    OMGGGGG… Wow is that the whirpool WDF330PAHS????

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