Skill my friend. Unfortunately you have to constantly attend to it.
Worth the effort though. The burnt ends are from God.

You certainly speak highly of them. I doubt that even if I get some of that cheap Costco brisket that i'm going to even give that a try.. Would be an interesting skill to share it you do it again.

Time lapse video? Wait ,we might not want to see everything... maybe just pics?

FYI Sam's Choice is $3.09

Ahh there are uppers downers and flippers. I guess what ever you have success with stick with. I have always smoked my brisket fat up very little or no trim. I will turn every brisket to find the most appealing to me. I do not believe in flipping it interupts your steady heat and smoke plus chance to break open meat and drain the moisture out of it. I started fat up and find no reason to change.

Now we have science involved and I dont disagree it probably doesnt do what we think. But there sure a lot of basters out there winning ribbons. Also some believe that the fat does render into the beef in the forst hour to 2 hours and after that the moisture dont hurt. If your smoking close to the coals I may consider fat side down but most smokers are far enough from heat to not be a problem. I could see where a weber Kettle could be a problem here.

The Chinese have been roasting duck and geese 1000s of years and baste contantly. Try telling them they are wasting their time :D

It wasn't too long ago that brisket was considered a poor piece of meat and it was dirt cheap. Now it is just crazy.

When I worked at the grocery store in high school it would go on sale for like $.79/pound

I had a point, I removed from a flat, that I cut into stew meat. Tonight I slow cooked beef and noodles with it. It was freaking amazing.

You forgot— I don't smoke it (or any meat.)

Probably why I never had it until after I left Boston. I was asked to bring a brisket to a pot luck BBQ when I first came here, and didn't even know what it was.

Years later, I saw Martha Stewart make a brisket in a red wine tomator and onion sauce and made that. It's more like a Jewish brisket. I make it every now and then but it is just outrageously priced.

That MS wine recipe braises the brisket slow cooking it for hours. Delicious.

:popcorn:

I worked at A+P and remember it at .29 cents even less, my mother bought 2 shopping carts as I had to load it. She bought 7 bone chuck roast (3 grocery carts) when on sale. for about the same cost.

Anyone ever cook a "Chuck Roll" like a brisket. It's great when I can find them on sale. My new Mexican grocer had one for $2.89lb.

http://virtualweberbullet.com/chuckr...chuck6_450.jpg

Brisket is great in burgers.


I worked at A+P and remember it at .29 cents even less, my mother bought 2 shopping carts as I had to load it. She bought 7 bone chuck roast 3 grocery carts when on sale.

Anyone ever cook a Chuck roll like a brisket. It's great when I can find them on sale. My new Mexican grocer had one for $2.89lb.

http://virtualweberbullet.com/chuckr...chuck6_450.jpg

I'm really glad you two stock boy bundle of stickss found each other. Might I suggest the Super 8 for your first game of oiled Twister?

Hey Clay's placenta, Not everyone has a coccyx, or sucks off old rich guys but I did find your picture and it appears you do both.

Oh yeah, I don't eat placenta ....:shake::shake::shake::shake:


https://cdn.patchcdn.com/users/86632...dc983cac86.png

"Attention Pooper, clean up on aisle 2; Threetard's cream pie is leaking again".