Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Brisket - Help a Canadian out?

Your mind works in mysterious ways big jelly !

Oh believe me, it's the same here on the Hi-Line.

More than once I have been asked "What did you say this is?" And when you reply "brisket" they look at you like you have a dick growing out of your forehead.
Travis

In his book, Myron Mixon, cooks his brisket @ 350 in the smoker and foils half way through pulling at 205.
I think he's an [bleep] but he's smart enough to say what he likes to eat and compete with are two different things.

Just me and the dawg here so a big cut of brisket isn't very practical for me.

I've done it Myron's way as way as the "campfire way" among others and all turned out good if I did my part.

Buy a digital therm with a long probe and go for it.

This is all making me want to cook a brisket this weekend! Any suggestions!? Do I use a big or small fork? That is the best way!!

SamSteele,

Motivational reading. Looks good on the coffee table and your friends will think you know what the heck you're doing.

Just unwrap the goddammmed thing for the last hour.

Now listen people, I've smoked/cooked/BBQ'd brisket every fugging way it can be done (on a conventional grill or smoker) and I have a fair amount of empirical data. You know what that data has shown me? It has shown me that it doesn't matter what wood you used, or whether you covered it in Tony Chacheres or some "home made" concoction that you insist makes all the difference in the world. As long as the smoke ring is between just enough, and not too much (which it will be if you follow my instructions) and as long as it passes the age old fork test, every swinging dick in the room is gonna be amazed by the fugging brisket.

Doesn't matter if I have served on the east coast, the midwest, Texas/Mexico or Montana. They all say the same thing. "HOLY FUGG THIS IS AMAZING!"

Well of course it is you stupid fuggs. I fugging made it.

And let me remind you all that the OP lives in Canaduh. You ever served BBQ to people that live that far north? You don't need to delve into the idiosyncracy of bark, rubs or any of that other schit.

As long as he follows 'flaves easy 1-2 process of cooking the fugging thing, those Canucks are gonna be so GD excited they won't know whether to keep eating or shove a hockey stick up their ass.



Travis