A brisket folding has more to do with the thickness of the fat layer and how it was trimmed than it does with the tenderness of the meat.
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Originally posted by Smart View PostI'm gonna go out on a limb and suggest most of America would do the same ....but variety is the spice of life
Very true. Might be the fact that i suck at smoking them. [emoji2955] they usually end up as expensive bbq sammiches.
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Originally posted by b.a.saha View PostAll the wag here being raised is crossed. The wagus comment is 100% correct.
Let us know how it turns out Shane!
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Originally posted by Shane View Post
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Originally posted by txhunter-1 View PostFor those that don’t put time into brisket. Brisket is brisket. Growing up you ever heard of anything named wagyu. Nope. It’s a s expensive fad for some folks, not me. I go low and slow with post oak and pecan. Good luck
Wrong. The taste is different. It’s incredible. Super rich. Just can’t afford to eat it as often as we’d like. I love choice and prime angus (of course), but wagyu is a different level. And A5 is completely different.
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Originally posted by txhunter-1 View PostFor those that don’t put time into brisket. Brisket is brisket. Growing up you ever heard of anything named wagyu. Nope. It’s a s expensive fad for some folks, not me. I go low and slow with post oak and pecan. Good luck
Thanks for setting us all straight.
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I bet it turns out great.I have never cooked more than 2 brisket's at a time.Usually never more than 6-8 a year.I never griped about how expensive they were,or had become.A 16lb brisket will be breakfast,lunch,and dinner;for a week around here! I use mesquite,and an old stick burner..I really think we should all have a plate of it,before we comment.Pics probably won't do it justice[emoji2]
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