03-29-2017, 11:58 AM
I did a brisket:
![[Image: 17554084_936680513477_487191151387666755...e=599AD3CD]](https://scontent.xx.fbcdn.net/v/t1.0-9/17554084_936680513477_487191151387666755_n.jpg?oh=cc2080adf0255799840bfef00dab9cc8&oe=599AD3CD)
This one was on sale. Smaller than a "full" brisket. I didn't brine it. I didn't score it. I just rubbed, bagged, dash of liquid smoke, seal and 36hours@155. 12 hours longer than my last one. Then sauce, and under the broiler, saucing regularly. Nice to know my brining was a complete waste of time, as this was maybe even better than the last, very tender but still sliceable, and the fat, well, the best comparison I have is that it was basically like bbq flavored cake frosting. Just melt in your mouth, really delicious. Fed the girls last night and have just enough left over for a big sandwich tomorrow for lunch.
This one was on sale. Smaller than a "full" brisket. I didn't brine it. I didn't score it. I just rubbed, bagged, dash of liquid smoke, seal and 36hours@155. 12 hours longer than my last one. Then sauce, and under the broiler, saucing regularly. Nice to know my brining was a complete waste of time, as this was maybe even better than the last, very tender but still sliceable, and the fat, well, the best comparison I have is that it was basically like bbq flavored cake frosting. Just melt in your mouth, really delicious. Fed the girls last night and have just enough left over for a big sandwich tomorrow for lunch.
1987 Oldsmobile Cutlass 442