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Brisket 101 help needed.

Started by Jeff, December 17, 2012, 08:09:22 AM

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Jeff

I've only done a couple briskets so far to this point with fair results.  I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)?
Anyone have any good pointers?
Kettle collector AND cooker!



Jeff

Kettle collector AND cooker!

Duke


1911Ron

Quote from: Troy on December 17, 2012, 10:07:53 AM
my favorite bbq brisket page
I have learned a lot from that site on how to BBQ and a lot about grilling right here!
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

G

Great info...thanks for posting.  Ive had mixed results with brisket but did made a kick-butt flat the other weekend.....hopefully I can replicate it in the future.

Harbormaster

Quote from: Troy on December 17, 2012, 10:07:53 AM
my favorite bbq brisket page
If that's the one I think it is, it's an awesome, well documented thread. Chris did a great job with that one.
I've got Webers. 10 - WSMs, 5 - 22.5" kettles, 2 - 18.5" kettle, 2 - SJS, 2 - SJP, 4 - WGA, 1 vintage Coolie Pan
"Animal flesh cooked over an open fire is a sensible and essential part of a well balanced diet"