TOAK, The Thread of All Knowledge Part XIII
09-01-2021, 07:27 PM
Seasoned HDF Member
Brisket is $9 a lb here. I've done it twice in the smoker and good ol salt n pepper was the best.
09-01-2021, 07:29 PM
Tonya did NOT like the grates at all.
I will admit I was out of my comfort zone but I managed.
Evening woods,
late night at work banking hours for some grand watching on Friday.
09-01-2021, 07:32 PM
Moderator
I will have you know that I crossed that bridge from North to South on both the asphalt and grates, I survived AND drank beer with Chuck the following day.
Tonya did NOT like the grates at all.
I will admit I was out of my comfort zone but I managed.
Evening woods,
late night at work banking hours for some grand watching on Friday.
Tonya did NOT like the grates at all.
I will admit I was out of my comfort zone but I managed.
Evening woods,
late night at work banking hours for some grand watching on Friday.
The following users liked this post:
Backforty (09-01-2021)
09-01-2021, 07:39 PM
I guess it provides you time to practice. Try it, or don't, but everyone who has loves it
09-01-2021, 07:46 PM
I'll never live that down................
09-01-2021, 08:00 PM
Join Date: Jul 2011
Location: Frozelandia, Minnysota
Posts: 27,076
Received 4,632 Likes
on
2,735 Posts
09-01-2021, 08:09 PM
Seasoned HDF Member
I will have you know that I crossed that bridge from North to South on both the asphalt and grates, I survived AND drank beer with Chuck the following day.
Tonya did NOT like the grates at all.
I will admit I was out of my comfort zone but I managed.
Evening woods,
late night at work banking hours for some grand watching on Friday.
Tonya did NOT like the grates at all.
I will admit I was out of my comfort zone but I managed.
Evening woods,
late night at work banking hours for some grand watching on Friday.
I'm not a fan of heights and tall bridges always make ne nervous. Today, for whatever reason, it didn't really bother me that much.
The following users liked this post:
iRider (09-01-2021)
09-01-2021, 08:17 PM
Seasoned HDF Member
How's the back ?
09-01-2021, 08:28 PM
Seasoned HDF Member
Join Date: Mar 2014
Location: TOAK Northern Branch
Posts: 34,574
Received 2,087 Likes
on
1,601 Posts
09-01-2021, 08:30 PM
Seasoned HDF Member
I usually go with whatever rub I have on hand but lately I’ve been using Cavendar’s, applied generously, then stabbed in with a pointed tenderizer, followed by a Worcestershire splash, poked again then dusted with Cavendar’s again. I never trim the fat and cook that side up. Never salt it overnight as the salt pulls moisture out but you can make a good brisket with salt and pepper too. Always let he brisket sit out to warm up before putting it on the smoker. Cook it low and slow.