gendo667
Trusted Member
Smoked some baby back ribs yesterday. They turned out great.
I'm gonna have to look that upThey look splendiferous!
I'm gonna have to look that up
Ok, I learned a new word today. Not far from what it sounded line it might be.
Healthy
Looking forward to the finished product. I'm also I'm very interested in your chili. I guess you shred the brisket kinda like you would chicken for white chili?Today's smoking project is a 13.31 lb (6.037 kilograms) beef brisket. Brisket is in two parts, the Flat and the Point. I'll be separating the Flat from the Point before smoking. I'll smoke the Flat for just a few hours just to get the smoke but not fully cook it. Then I'll cut it into 1 lb segments and freeze to be used later in my Chili (no ground beef). The Point will smoke for around 10-12 hours.
Btw: Two weeks ago this same weight Brisket was over $75US (no way!). Last week it was $60. Sold but still OUCH!
Brisket is sliced against the grain, not pulled like Pork Butt is. For Chili the Flat will be cut into half to 1 inch cubes and after the long chili cooking time the the meat will fall apart more like a roast does.Looking forward to the finished product. I'm also I'm very interested in your chili. I guess you shred the brisket kinda like you would chicken for white chili?
Yup, just did an image search for brisket chili. That looks so good.Brisket is sliced against the grain, not pulled like Pork Butt is. For Chili the Flat will be cut into half to 1 inch cubes and after the long chili cooking time the the meat will fall apart more like a roast does.