Pretty pictures, FRiend. If you develop a brisket ping list, please add my name to the list.
I have difficulty eating other folks brisket, because I like my own so much. We use similar methods...I prefer 50% Pecan and 50% Mesquite for the smoke, charcoal for the stable temp. There has NEVER been any kind of liquid fire-starter used in my pit. I use a propane torch to light up.
If you ever get into Southeast Texas, around Point Blank, drop me a line. We’ll put on a pot of beans and put some beast on the pit and sit on the porch and tell stories.
My suggestion on making perfect tender brisket....
Step 1. Find an old man with no teeth.
Step 2. Let him do the cooking.
God bless you and God bless Texas.
My suggestion on making perfect tender brisket....
Step 1. Find an old man with no teeth.
Step 2. Let him do the cooking.