A test pork and beef unit is now on 180° for an hour, an then 225° for the last time. I'll post better if it actually is? Well, we will see a diverse results.
I'm confused. Which is not unusual, but is he saying it's a sin to trim a brisket? What's the "new method"? I think I need another beer and try again later.
Thanks for the replies. Been away and VERY busy; FYI my username is chromesquirrel for a reason: easily distracted! "Look! A Squirrel! OMG! A shiny squirrel!â€
Whew! Now I have some much-deserved free time.
As far as a smoke ring is concerned, it was really deep in some parts and then not so deep in other parts. From looking around at others smoke rings on this forum: the smoke ring can indeed go quite deeper in many instances. Dang! Thought I was onto a smoke ring super secret. 😊 However, I will try to compare shaving/cutting the fat versus snipping away at the fat-to-muscle interface once I get a reliable source of local brisket.
Results: Very tender and tasty! I’ll be sure to take some pictures in the future and maybe some video too; if video, just a short snippet of the technique I used and the crevasses of the meat fibers that I saw. I hope I can reply regularly some time soon! Don't mean to put you enthusiasts on the back burner.
Just a stupid pic on the internet from a few years ago. Thought it was stupid so I selected it as it was somewhat food related. I love absurd surreal humor....to a threshold anyway.
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