Brisket at Local H‑E‑B - 1.97

[Graysonhogs]

I just wish jackazzes would quit bending them. Seal busting bastages.
Rant over [emoji23]


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[Tyrex750]

I don't cook them all the time, and don't cook for alot of people. Just at home r at the lease.

[tpack]

Just picked up 2. Not that good, but it’ll have to do.

[Gumbo Man]

To me I don’t care if it’s select, choice or prime. It’s getting screwed up anyway. Gonna try a Brisket Gumbo soon.

[bigjohntex]

I just wish jackazzes would quit bending them. Seal busting bastages.
Rant over [emoji23]


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Sorry..... That was/is me. Lol
Old butcher taught me that. "The more limber the better the brisket" he always said. Seems to be true.

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[RobinHood]

Sorry..... That was/is me. Lol
Old butcher taught me that. "The more limber the better the brisket" he always said. Seems to be true.

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Not true. Some are vacuum sealed tight, some are sealed looser. You won’t know until it’s out of the package.


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[dbaio1]

Why come on a thread to **** on it, didn't your mother's teach you, if you don't have anything good to say, keep your mouth shut.

All briskets are good

LMAO yea in a PSM

[Duckologist]

Duckologist is on vacation and left me in charge. BURNT!![emoji1787][emoji1787]

Thanks for havin my back bub

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[Gumbo Man]

Thanks for havin my back bub

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No problem Ducko. I’m glad your back. That was a lot of pressure on me.👍👍

[talltexasshoote]

You prime cookers just keep smoking yours and leaving the choice and select for me. I smoke 50-100 briskets a year for tailgating and nothing is ever left. I have never put anything rated prime on my pit. I’m sure you can make an excellent product from a prime brisket. I can make an excellent product from a cheaper raw product. We all eat well and are happy.

[Tyrex750]

They all eat, just keep the bud light cold.

[zztex]

They all eat, just keep the bud light cold.

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[Playa]

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Look, a guy that drinks bud light knows how to make his meat disappear

[ATI]

Not to highjack the thread, but I wrapped in Paper for the first time and the brisket was a bit on the dry side and there was hardly a smoke ring... I think I'll go back to aluminum.

[Playa]

Not to highjack the thread, but I wrapped in Paper for the first time and the brisket was a bit on the dry side and there was hardly a smoke ring... I think I'll go back to aluminum.

When did you wrap it? Paper shouldn’t have any bearing on smoke ring as the chemical reaction that created the reddish pink layer has already occurred by the time most folks wrap…. ironically… smoke rings isn’t really caused by smoke, but rather inert gases created by burning certain wood compounds