Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beautiful Briskets

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Beautiful Briskets

    Our son-in-law prepared these while his folks were here from Texas visiting. He rubbed them with a mixture of salt, brown sugar, paprika, garlic powder, onion powder, dry mustard, chili powder, basil, ground cumin, cayenne and parsley. Then wrapped them tightly in a new kitchen garbage bag and refrigerated for 12 hours. He cooked them on the grill he built himself using cherry wood, keeping temp between 225 and 250 for 9 hours.

    They were not only beautiful but delicious. Very tender and great flavor.

    #2
    Nice. Just grilled some ribeyes off a home grown calf.

    Comment


    • ontheranch
      ontheranch commented
      Editing a comment
      There's no way to beat home grown. And rib eyes are tops. These briskets were from an open heifer we butchered last year. A black-bally I think.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Nice, we call them black-baldy out here....

    #3
    Looks terrific, both the meat and the grill.

    Comment


      #4
      Now that's a son-in-law to be proud of!

      Comment


        #5
        Nice! Brisket, I remember that stuff. I made it once or twice.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo
        Meat-Up in Memphis