Looks burnt.


Do it right on a propane grill next time.

ZRX1200 wrote:

=p~ =p~

Being a Texas boy.....this is HEAVEN!!!

Only thing better is Brisket.

Smoke?
If yes what kind?
Dry rub or marinate?

RUB IS BEST!


=d> =d> =d> 🍺 =p~

Kidmd wrote:

Boston Butt ready to be pulled. It took 16 hours in a Green Egg at 220 degrees.

Gene363 wrote:

Nice Gene !

did you wrap it ?


wheel

wheelrite wrote:

Looks delicious Gene. Need my address?

Abrignac wrote:

That looks awesome!

DadZilla3 wrote:

Yes, took it off the grill at 186, wrapped it in foil and left it covered until dinner, about an hour later.

Gene363 wrote:

Brisket is the best and one of the things I miss most about Texas, other than my cousins, well, and no state income tax. #-o

I did a brisket two weeks ago. It was a small flat and it was almost dry, but the taste was great.

Gene363 wrote:

Yeah a flat Is to lean. You need a whole brisket with all the fat to keep it moist. There is only one place near my house here in Florida that will sell one.. It is a little Spanish carneceria, the guy is great. He looked at me funny when I asked him for one untrimmed. Then he asked where I was from and he instantly knew what I needed it for. He asked if he could come over for some..I did bring him some and he was floored at the taste...he had heard of slow smoked brisket but never had any. I think he said sumpin like "Dayum that gringo can cook" in Spanish.

Kidmd wrote:

you can only buy a whole brisket at ONE store ?

Florida sux...

wheel

wheelrite wrote: