The Brisket

[tugrik]

The brisket for this weekend’s BBQ worked out pretty well. I figured I should jot down the steps I go through to make it in case anybody was curious. It’s not terribly complex or special; just a filtering down of a bunch of other people’s methods until I found one that works repeatably and easily for me. While it looks like a really long write-

Comments

[tabbiewolf]

Every post like this, it just makes me and Spot want a smoker more ;)

Thanks for the instructions! I wish there was a way I could mark this post for when we do end up getting one...

[the_resa]

Thank you so much for this!
When I'm feeling better, I am so going to do this.

As for burnt bits, lemmie at'm! I grew up next to the border, and our Carne Asada was always cooked to burnt bits. Loved them ta pieces!

[tugrik]

That's the fun part -- 'burnt ends' are just a name. They're actually not burnt; far from it! They're "bark"; dried out, overcooked a bit, but in no way carbonized. Rehydrated with sauce they're awesome.

But yes, I like the burnt tips of carne asada too. And just-barely-burnt pizza crust and naan. And pepperoni that's overcooked to the point it's like a potato chip. :9

[ysengrin]

I am *so* saving this post for future use! Thanks for sharing.

[calicougar]

O dang, we uncovered dad's old Traeger over the weekend, just to make sure it still worked. It's hardly ever been used so I think I might have to try something like this!

[tuftears]

It's true, the burnt ends were like very soft jerky! Well, not exactly like jerky but definitely a cousin. Thanks for giving me a sample. ^_^

The brisket was really good!