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Post by ChileFarmer on Feb 14, 2015 15:49:43 GMT -6
Wish that was true. Cooked this brisket last week. Now I am wishing we had not eaten it all. Course we had plenty of help, with the eating part. Clean up time all left with what ever was left. It sure was good though. CF Beef Brisket:Trimmed fat to 1/4", rubbed with SPG (salt,pepper,Garlic). Wrapped with cling wrap, into the ice box overnight. Got the smoker going at 2:00 am. 250° Smoked until internal temp was 200°. Let rest wrapped in foil in ice chest for 2 hours.
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Post by caveman on Feb 15, 2015 16:17:01 GMT -6
Man, that makes me hungry. tky
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Post by Pharmer Phil on Feb 16, 2015 6:40:23 GMT -6
Trimmed fat to 1/4", rubbed with SPG (salt,pepper,Garlic). Wrapped with cling wrap, into the ice box overnight With a good hunk o beef...SPG is the only way to go... Looks just SCRUMPTIOUS CF 2706 WE fixed a pot roast, with our carrots, tators and onions..You almost have to add something acidic to off set the sweetness of those danged carrots..it was very good...
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